Sweet Potato Fall Harvest Salad

Here is my favorite fall harvest salad recipe, with crisp greens, roasted butternut squash, toasted pecans, dried cranberries, and a simple maple vinaigrette that brings everything together.

This salad has become our go-to side dish from September through November. I love how it uses all those seasonal ingredients from the farmers market, and my kids actually eat it without complaining. Plus, you can prep most of it ahead of time, which makes weeknight dinners so much easier.

What Kind of Kale Should I Use?

For this fall harvest salad, you’ll want to grab curly kale or lacinato kale (also called dinosaur kale), and both work great here. Curly kale has those ruffled edges that catch the dressing nicely, while lacinato has flatter, darker leaves with a slightly sweeter taste. Whichever type you choose, make sure to remove the tough stems and give the leaves a good massage with a bit of olive oil before adding your dressing – this helps break down the fibers and makes the kale way more tender and easier to eat. If kale feels too tough or bitter for your liking, you can also mix in some baby kale, which is naturally more tender and mild.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients based on what you have:

• Kale: Not a fan of kale’s texture? Try using baby spinach, arugula, or a spring mix instead. You can also use a mix of kale and softer greens to mellow it out.
• Honeycrisp apple: Any crisp, sweet apple works here – Fuji, Gala, or Pink Lady are all great choices. Just avoid softer apples like Red Delicious that won’t hold up as well.
• Goat cheese: If goat cheese isn’t your thing, crumbled feta or blue cheese add a similar tangy kick. For a milder option, try shaved parmesan.
• Pecans: Walnuts, almonds, or candied pecans all work nicely. Toast whatever nuts you use for about 5 minutes to bring out their flavor.
• Dried cranberries: Swap these with dried cherries, raisins, or chopped dried apricots for a different sweet note.
• Avocado oil: Regular olive oil is a perfect substitute and won’t change the flavor much at all.
• Sweet potato: Butternut squash cubes work beautifully here and cook in about the same time. Regular potatoes work too, though they’ll give you a less sweet flavor.
• Chicken: You can use chicken thighs instead of breasts – they’ll be juicier and more forgiving if slightly overcooked. For a vegetarian version, try chickpeas tossed in the same spices.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with kale salads is skipping the massage step – raw kale can be tough and bitter, so take a minute to rub the leaves with a bit of oil or dressing to break down the fibers and make it tender.

Overcooking your sweet potato cubes will turn them mushy instead of crispy, so keep an eye on them in the oven and aim for fork-tender with golden edges, usually around 25-30 minutes at 400°F.

Another common error is adding the dressing too early, which makes everything soggy – wait until just before serving to toss the salad, or serve the dressing on the side so everyone can add their own.

Finally, don’t forget to let your chicken rest for 5 minutes after cooking before slicing it, which keeps all those juices inside instead of running out onto your cutting board.

What to Serve With Fall Harvest Salad?

This salad is pretty hearty on its own with the chicken, sweet potatoes, and all the toppings, so it works great as a complete meal. If you want to round things out, a warm piece of crusty bread or some dinner rolls are perfect for soaking up that tangy balsamic dressing. For a cozy fall dinner, I like pairing this salad with a simple butternut squash soup on the side, or even just a mug of warm apple cider to keep with the autumn theme. You could also serve it alongside a quiche or frittata for a nice brunch spread.

Storage Instructions

Store Components Separately: This salad keeps best when you store the components separately in airtight containers in the fridge. Keep the kale, roasted sweet potatoes, and chicken in their own containers for up to 4 days. Store the dressing in a jar or container for up to a week, and keep the apples, pecans, and cranberries separate until you’re ready to eat.

Prep Ahead: You can totally meal prep this salad for the week! Roast the sweet potatoes and cook the chicken ahead of time, then store them in the fridge. Wash and chop your kale in advance too. Just wait to slice the apples and assemble everything until you’re ready to eat so the kale doesn’t get soggy and the apples stay fresh.

Assemble Fresh: When you’re ready to enjoy your salad, just grab your prepped ingredients from the fridge and toss everything together. Add the dressing right before eating for the best texture. If you’re packing it for lunch, keep the dressing in a separate small container and pour it on when you’re ready to dig in.

Preparation Time	15-20 minutes
Cooking Time	36-38 minutes
Total Time	51-58 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 90-110 g
• Fat: 120-135 g
• Carbohydrates: 180-200 g

Ingredients

For the salad:

• 1 large honeycrisp apple (thinly sliced, about 1/8-inch thickness)
• 1/2 cup pecans (chopped, for crunch and richness)
• 1/2 cup dried cranberries
• 4 to 6 cups kale (finely chopped, about 1/4-inch pieces)
• 4 oz goat cheese (crumbled, adds tangy creaminess)

For the roasted sweet potato:

• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1 large sweet potato (about 3 cups, diced into 1/2-inch cubes)
• 2 tbsp avocado oil (or any neutral oil like canola)

For the chicken:

• 1/4 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp smoked paprika (for deep, smoky flavor)
• 3 small boneless chicken breasts (about 6 oz each, pounded to even thickness)

For the vinaigrette:

• 1 tsp salt
• 2 tbsp honey (adds subtle sweetness to balance acidity)
• 1 garlic clove (freshly minced for best flavor)
• 1/2 tsp black pepper
• 1/2 cup avocado oil
• 1/3 cup balsamic vinegar (I use Lucini Premium balsamic)
• 1 tbsp dijon mustard (helps emulsify the dressing)

Step 1: Prepare Mise en Place and Season the Chicken

• 4 to 6 cups kale
• 1 large honeycrisp apple
• 4 oz goat cheese
• 1/2 cup pecans
• 1/2 cup dried cranberries
• 3 small boneless chicken breasts
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Chop the kale into fine 1/4-inch pieces and place in a large bowl—this is where your salad will come together.

Thinly slice the apple (about 1/8-inch thickness) and set aside.

Crumble the goat cheese, chop the pecans, and measure out the dried cranberries into separate bowls.

For the chicken, pound the boneless breasts to even thickness (about 3/4-inch) so they cook uniformly.

Mix together the smoked paprika, chili powder, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl, then generously coat both sides of each chicken breast with this spice mixture.

Step 2: Roast Sweet Potatoes and Chicken Together

• 1 large sweet potato
• 2 tbsp avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• spiced chicken from Step 1

Preheat your oven to 425°F.

Dice the sweet potato into 1/2-inch cubes and toss with 2 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Spread them in a single layer on a baking sheet and roast for 20 minutes.

After 20 minutes, push the sweet potatoes to the sides, place the spiced chicken breasts in the center of the pan, and continue roasting for 16-18 minutes until the chicken reaches 165°F internal temperature and the sweet potatoes are golden and tender.

I like to use a meat thermometer to ensure perfectly cooked chicken every time—no guessing required.

Step 3: Make the Balsamic Vinaigrette

• 1/3 cup balsamic vinegar
• 1/2 cup avocado oil
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

While the chicken and sweet potatoes are roasting, prepare the dressing by whisking together the balsamic vinegar, 1/2 cup avocado oil, honey, dijon mustard, freshly minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a bowl.

Whisk vigorously until the dressing becomes emulsified and cohesive—the mustard helps bind the oil and vinegar together.

Taste and adjust seasoning as needed; I like to add a tiny splash more vinegar if the dressing feels too rich or oily.

Step 4: Massage the Kale with Dressing

• chopped kale from Step 1
• balsamic vinaigrette from Step 3

Pour the balsamic vinaigrette over the chopped kale in your large bowl and toss thoroughly, making sure every piece of kale gets coated.

Let the dressed kale sit for 15 minutes at room temperature—this allows the kale to soften slightly and absorb the flavors of the dressing, which is crucial for a tender, flavorful final salad.

Step 5: Finish Proteins and Assemble the Salad

• dressed kale from Step 4
• roasted chicken from Step 2
• roasted sweet potatoes from Step 2
• sliced apple from Step 1
• goat cheese from Step 1
• pecans from Step 1
• dried cranberries from Step 1

Remove the chicken and sweet potatoes from the oven and let the chicken rest for 5 minutes before slicing—this keeps the chicken juicy.

Slice the chicken into bite-sized pieces.

Add the sliced chicken, roasted sweet potatoes from Step 2, sliced apple from Step 1, crumbled goat cheese, chopped pecans, and dried cranberries to the dressed kale in the bowl.

Toss gently but thoroughly to distribute all components evenly throughout the salad.

Step 6: Plate and Serve

Divide the salad among serving plates or bowls and serve immediately while the chicken is still warm and the sweet potatoes are at their best.

The contrast between warm proteins and cool, tender kale creates a satisfying eating experience.