There’s something magical about the arrival of autumn, isn’t there? As the leaves turn to shades of gold and crimson, I find myself craving meals that celebrate this vibrant transition. Enter my Chopped Fall Harvest Salad with Chicken—an exquisite mix of roasted sweet potatoes, crisp apples, and tender, shredded chicken. Not only is this salad high in protein, making it perfect for meal prep, but it’s also gluten-free, allowing everyone to enjoy a wholesome, satisfying dish. The warm cinnamon tahini orange vinaigrette ties everything together beautifully, elevating each bite into a comforting embrace of seasonal flavors. Whether you’re savoring it for a cozy dinner or sharing it at a gathering, this salad promises to impress. Ready to capture the essence of autumn on your plate? Let’s dive into this delicious creation!
Why is this salad perfect for autumn?
Harvesting Flavor: This Chopped Fall Harvest Salad with Chicken showcases seasonal favorites like roasted sweet potatoes and crisp apples, creating a harmony of taste that truly embodies autumn. High in Protein: With tender shredded chicken, this salad offers a nutritious, hearty meal ideal for meal prep. Versatile Options: Swap in your favorite greens or nuts, making it customizable for every palate. Quick and Simple: Preparation takes minimal time, perfect for busy weekdays or last-minute gatherings. Enjoy it as a main dish or paired with a light side like a Pear Gorgonzola Salad for a delightful balance!
Chopped Fall Harvest Salad Ingredients
For the Salad Base
• Diced Sweet Potatoes – 2 cups; roast for natural sweetness and essential vitamin A.
• Mixed Greens – 6 cups; provides fiber and nutrients, try spinach or arugula for a twist.
• Shredded Chicken – 1 1/2 cups; adds protein, rotisserie chicken makes for quick prep.
• Diced Apple – 1 cup; enhances sweetness and crunch; pears can also work beautifully.
• Dried Cranberries – 2 tablespoons; contribute a chewy texture; raisins are a tasty substitute.
• Pumpkin Seeds – 2 tablespoons; offer crunch and healthy fats; sunflower seeds are an alternative.
• Goat Cheese – 1/3 cup; brings creaminess and tang; try feta or omit for dairy-free.
For the Vinaigrette
• Olive Oil – 1/2 tablespoon; enhances flavor during roasting; avocado oil is a great swap.
• Orange Vinaigrette – 1/4 cup; a zesty dressing that ties your chopped salad together; store-bought options can save time.
• Salt and Pepper – season to taste, enhancing all the delightful flavors in your dish.
This Chopped Fall Harvest Salad with Chicken is a warm embrace of seasonal goodness, perfect for cozy autumn meals!
Step‑by‑Step Instructions for Chopped Fall Harvest Salad with Chicken
Step 1: Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, ensuring an even coating. Spread them out on a parchment-lined baking sheet and roast for 25-35 minutes. Stir halfway through for even browning. You’ll know they’re done when they are fork-tender and lightly caramelized, releasing a warm, sweet aroma.
Step 2: Prepare Dressing
While the sweet potatoes roast, prepare the cinnamon tahini orange vinaigrette. In a jar, combine the olive oil, orange juice, tahini, and a sprinkle of cinnamon. Shake vigorously or whisk until smooth and well-blended. Taste and adjust the seasoning if necessary, ensuring the vinaigrette is bright and flavorful to enhance the Chopped Fall Harvest Salad with Chicken.
Step 3: Prep Salad Ingredients
After the sweet potatoes are roasting, chop the mixed greens into large pieces and diced apples into bite-sized chunks. Dice your pre-cooked shredded chicken if you haven’t already. This is a great opportunity to set everything up for your salad assembly, making sure all ingredients are ready and accessible for a smooth cooking experience.
Step 4: Assemble Salad
In a large mixing bowl, combine the mixed greens, shredded chicken, roasted sweet potatoes, diced apples, dried cranberries, pumpkin seeds, and crumbled goat cheese. Sprinkle a pinch of salt and pepper over the top. Drizzle a generous amount of your prepared vinaigrette over the salad, then use gentle motions to toss everything together until well-coated, creating a colorful and hearty Chopped Fall Harvest Salad with Chicken.
Step 5: Serve
Your Chopped Fall Harvest Salad with Chicken is now ready to enjoy! Serve immediately for a fresh experience or store each component separately for meal prep. If storing, keep the mixed greens and dressing separate to maintain crispness. This dish is perfect for family dinners or potlucks, capturing the essence of autumn in every bite.
Make Ahead Options
Preparing the Chopped Fall Harvest Salad with Chicken in advance is a fantastic way to save time during your busy week! You can roast the sweet potatoes up to 3 days ahead and store them in an airtight container in the refrigerator to maintain their delicious flavor. Additionally, the vinaigrette can be made up to 5 days in advance—just give it a shake before using. For optimal freshness, keep the mixed greens, diced apples, and shredded chicken separate until you’re ready to assemble the salad. When it’s time to enjoy, simply combine all components and drizzle the vinaigrette just before serving, ensuring a crisp and vibrant salad that’s just as delightful as if it were freshly made!
How to Store and Freeze Chopped Fall Harvest Salad with Chicken
Fridge: Store your Chopped Fall Harvest Salad with Chicken in an airtight container; it will stay fresh for up to 3 days. Keep the dressing separate to maintain the crispness of the greens.
Freezer: For the best quality, avoid freezing the assembled salad. If you need to freeze components, store roasted sweet potatoes and chicken in airtight bags for up to 2 months and thaw them overnight in the fridge before assembling.
Reheating: If you prefer warm ingredients, gently reheat sweet potatoes and chicken in the microwave or oven. Mix everything together just before serving for a cozy and delightful meal.
Expert Tips for Chopped Fall Harvest Salad
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Fresh Vinaigrette: Use homemade cinnamon tahini orange vinaigrette for the best flavor, as store-bought options can lack the warmth of freshly made dressings.
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Organize Ingredients: Prepare salad components in advance and store them separately to retain freshness. This approach is perfect for meal prep, ensuring each bite of your Chopped Fall Harvest Salad with Chicken is crisp and delicious.
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Roast Effortlessly: Spread diced sweet potatoes evenly on the baking sheet to ensure they roast uniformly. Stir halfway through to prevent burning and achieve that delightful caramelization.
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Ingredient Swaps: Don’t hesitate to customize! Swap in your favorite nuts or greens according to your taste preferences, ensuring your salad remains exciting and uniquely yours.
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Storage Tips: If making ahead, keep the vinaigrette separate from the salad until just before serving to prevent sogginess and maintain a fresh texture.
What to Serve with Fall Harvest Chicken Salad
The perfect autumn meal can be a comforting experience, balancing heartiness and freshness in every bite.
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Creamy Mashed Potatoes: Elevate your meal with rich, buttery mashed potatoes that perfectly complement the salad’s texture for a cozy dinner.
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Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts provide an earthy flavor that balances the sweet notes of the salad beautifully. They add crunch and depth, creating a satisfying combination.
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Apple Cider Glazed Carrots: Sweet and savory glazed carrots echo the salad’s apple components while adding vibrant color to your plate. They’re a delightful nod to fall’s harvest bounty.
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Warm Quinoa Pilaf: Nutty quinoa mixed with seasonal herbs adds a hearty element. Its chewy texture works wonderfully alongside the salad, enhancing the dish’s wholesome feel.
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Toasted Garlic Bread: A warm, buttery garlic bread provides a satisfying contrast, offering that comforting crunch, making each bite together a delightful experience.
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Pumpkin Soup: Nothing says autumn like a warm bowl of pumpkin soup. Its velvety texture and hint of spice create a perfect match for your Chopped Fall Harvest Chicken Salad.
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Spiced Apple Cider: Pair this dish with a warm glass of spiced apple cider to enhance autumn flavors, making every sip an aromatic delight.
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Chocolate Pumpkin Pie: Round off your cozy meal with a slice of chocolate pumpkin pie. The rich, creamy dessert harmonizes perfectly with the seasonal notes in your salad.
Chopped Fall Harvest Salad Variations
Embrace creativity and make this Chopped Fall Harvest Salad with Chicken your own with these exciting twists and substitutions!
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Vegetarian: Swap shredded chicken for chickpeas or grilled tofu to create a hearty vegetarian version. This alternative maintains protein while offering a delicious plant-based flair.
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Sweet Twist: Replace diced apples with juicy pears for a different sweetness. Pears enhance the autumn theme and provide a lovely texture contrast!
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Cranberry Alternatives: Use chopped dried apricots or raisins in place of cranberries for a unique flavor. Each offers its own sweetness and chewiness, bringing new life to your salad.
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Nutty Crunch: Add walnuts or pecans to boost healthy fats and crunch. These nuts bring an earthy flavor that complements the sweet potatoes beautifully.
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Extra Greens: Incorporate kale, spinach, or arugula along with or instead of mixed greens for a nutritional boost. This simple swap adds vibrant color and extra health benefits.
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Herb Infusion: Toss in fresh herbs like thyme or rosemary for additional flavor depth. They infuse a delightful aroma and enhance the salad’s rich autumnal notes.
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Spicy Kick: For a touch of heat, sprinkle crushed red pepper flakes or diced jalapeños over the salad. This adds a zesty element that will enthrall those who crave a little spice.
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Zesty Vinaigrette: Substitute the cinnamon tahini orange vinaigrette with a balsamic vinaigrette for a tangy twist. This choice changes the flavor profile while still keeping the dish refreshing and delicious.
For a side, serve this salad with a light Lemon Orzo Salad for harmony on your plate!
Chopped Fall Harvest Salad with Chicken Recipe FAQs
What type of sweet potatoes should I use for this salad?
Absolutely! I recommend using orange-fleshed sweet potatoes for their natural sweetness and creamy texture when roasted. Look for firm sweet potatoes without dark spots or blemishes for the best flavor.
How should I store the Chopped Fall Harvest Salad with Chicken?
For optimal freshness, store your salad in airtight containers in the fridge. The salad components can stay fresh for up to 3 days. Keep the dressing separate to prevent the greens from becoming soggy. When ready to eat, simply assemble and toss with the dressing for the best taste!
Can I freeze any ingredients from the Chopped Fall Harvest Salad with Chicken?
Very! You can freeze the roasted sweet potatoes and shredded chicken if you want to meal prep. Place them in airtight bags for up to 2 months. Thaw overnight in the fridge before serving. However, I recommend assembling the salad fresh, as leafy greens don’t freeze well.
What if I have leftovers? How do I prevent sogginess?
Make sure to store each component—greens, chicken, sweet potatoes, nuts, and dressing—separately in airtight containers. This way, you maintain the salad’s crispy texture for up to 3 days. If you do have leftovers mixed together, try to eat them within a day for the best experience.
Is this Chopped Fall Harvest Salad with Chicken suitable for those with dietary restrictions?
Yes, absolutely! The salad is gluten-free and can easily be adjusted for various dietary needs. Use a dairy-free cheese alternative or simply omit the goat cheese for a dairy-free option, and swap the honey in the vinaigrette with maple syrup for a vegan choice. Always check ingredient labels if allergies are a concern!
What if my dressing is too thick or too thin?
No worries! If your dressing is too thick, you can whisk in a splash of water or additional orange juice to reach the desired consistency. If it’s too thin, add a bit more tahini or olive oil until it has that delightful creamy texture. Always taste as you go to ensure it’s just right for your salad!
Chopped Fall Harvest Salad with Chicken for Cozy Autumn Meals
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, ensuring an even coating. Spread them out on a parchment-lined baking sheet and roast for 25-35 minutes. Stir halfway through for even browning.
- While the sweet potatoes roast, prepare the cinnamon tahini orange vinaigrette. In a jar, combine the olive oil, orange juice, tahini, and a sprinkle of cinnamon. Shake vigorously or whisk until smooth and well-blended.
- After the sweet potatoes are roasting, chop the mixed greens into large pieces and diced apples into bite-sized chunks. Dice your pre-cooked shredded chicken.
- In a large mixing bowl, combine the mixed greens, shredded chicken, roasted sweet potatoes, diced apples, dried cranberries, pumpkin seeds, and crumbled goat cheese. Sprinkle salt and pepper over the top. Drizzle the prepared vinaigrette over the salad, then toss gently until well-coated.
- Your salad is now ready to enjoy! Serve immediately or store components separately for meal prep.
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