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Chopped Fall Harvest Salad with Chicken

Chopped Fall Harvest Salad with Chicken: Cozy Autumn Comfort

Experience the flavors of autumn with this Chopped Fall Harvest Salad with Chicken, featuring roasted sweet potatoes, shredded chicken, and crunchy apples.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Sweet Potatoes Adds natural sweetness; substitute with butternut squash if desired.
  • 2 cups Shredded Chicken Provides essential protein; consider using rotisserie chicken or chickpeas for a vegetarian twist.
  • 2 medium Crunchy Apples Opt for Fuji or Honeycrisp varieties.
  • 1 cup Dried Cranberries Adds chewy texture; swap for raisins or chopped dates.
  • 1/2 cup Pumpkin Seeds Offers crunch and healthy fats; try walnuts or pecans.
  • 4 cups Mixed Greens Any leafy green such as spinach or arugula.
  • 1/2 cup Creamy Goat Cheese Enhances flavor; feta or ricotta can be alternatives.
For the Dressing
  • 1/4 cup Olive Oil Provides healthy fats; avocado oil is a good alternative.
  • 1/4 cup Orange Vinaigrette Infuses zesty flavor; can add Dijon mustard for a kick.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • Jar or bowl for dressing

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss diced sweet potatoes in olive oil, salt, and pepper, then spread on the baking sheet and roast for 25-35 minutes.
  2. While the sweet potatoes are roasting, prepare the orange vinaigrette by combining olive oil, orange juice, and a pinch of salt and pepper in a jar or bowl. Blend until smooth.
  3. Roughly chop the mixed greens and dice the apples into bite-sized pieces.
  4. Once the sweet potatoes have cooled slightly, combine them with mixed greens, shredded chicken, diced apples, goat cheese, pumpkin seeds, and dried cranberries in a large bowl. Season with salt and pepper.
  5. Drizzle the orange vinaigrette over the salad and gently toss to combine. Serve immediately or store for meal prep.

Nutrition

Serving: 1salad bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow roasted sweet potatoes to cool slightly before mixing into the salad to prevent wilting. Prepping ingredients in advance can save time during busy weeks.

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