Description

This Fall Harvest Salad is a true celebration of the season, bringing together all the best flavors and colors of autumn in one beautiful bowl. It’s a hearty, wholesome, and incredibly delicious dish that’s perfect for a crisp evening.

Ingredients

Scale

4 cups fresh baby spinach
2 cups roasted sweet potatoes, cubed
2 cups cooked chicken, shredded
1 apple, diced
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup pepitas (pumpkin seeds)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and golden brown.
Create a bed of baby spinach in a large salad bowl. Arrange roasted sweet potatoes, shredded chicken, diced apples, dried cranberries, crumbled feta, and pepitas on top.
In a jar or bowl, combine olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper. Shake or whisk until emulsified.
Just before serving, drizzle dressing over salad and toss gently until everything is lightly coated.
Serve immediately as a main course or side dish.

Notes

For a vegetarian option, replace chicken with cooked quinoa or chickpeas. To make it dairy-free, omit or substitute the feta with a dairy-free alternative. Store salad components and dressing separately for up to 2 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 12g
Sodium: 480mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 18g
Cholesterol: 45mg

Keywords: fall harvest salad, autumn salad, roasted sweet potato salad, apple cranberry salad