Fall Harvest Salad
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This fall salad recipe captures the flavors of the seasonal harvest in every bite! With sweet, savory, crunchy, and creamy ingredients, plus shredded chicken, this delicious salad is hearty enough to serve as a main dish dinner.
This harvest salad recipe celebrates everything delicious about fall produce. The roasted butternut squash adds warmth and richness, while fresh spinach and juicy Honeycrisp apple make it crispy and bright.
Toasted pecans and pumpkin seeds add crunch, and the creamy goat cheese ties it all together.
What makes our recipe stand out is a simple homemade maple vinaigrette dressing. It livens up every bite without overpowering the other ingredients. The addition of chicken makes this a main dish instead of a side.
It truly is the best fall salad, but it’s a delicious meal at any time of the year!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Line your baking sheet with foil for easy cleanup.
- Halfway through the cook time, turn the butternut squash cubes over to help everything roast nicely.
- Toast nuts right before serving. A few minutes in a dry skillet enhances their delicious aroma and crunch.
- Layer the salad. Adding the goat cheese and squash last keeps the salad beautiful and prevents wilting.
- Serve slightly warm. The warmth from the squash makes the salad extra comforting.
Instant download of our tips to cook the best chicken!
Ingredients
One nice thing about this salad recipe is how easy it is to adapt to whatever type of cooked chicken you have on hand. You can save a lot of time by using a rotisserie chicken, but grilled, baked, or air fryer chicken are also great choices.
Substitutions and Variations
Different dressing: If you’d like a brighter, more acidic salad dressing, swap in our wonderful apple cider vinaigrette.
More fruit: Try adding some pear, dried cranberries, or pomegranate seeds to the mix for a more fruit-forward salad.
Different greens: You can use a mix of spinach, arugula, kale, or even shredded Brussels sprouts for a variety of textures and flavors.
Sweet potato: Try roasted sweet potato in place of the butternut squash for a twist on the original recipe.
Make it kid friendly: This salad has a fun mix of colors and textures that kids really enjoy! If you have picky eaters, try serving the components separately so little ones can build their own plate.
How to Make this Harvest Salad
- Start by roasting the squash. Preheat your oven to 400°F, then toss the cubed butternut squash with olive oil, salt, and pepper. It takes about 40 minutes to roast.
- While the squash cools, make the maple vinaigrette. I like to combine the maple syrup, dijon mustard, apple cider vinegar, salt, and pepper directly in a Mason jar. Add the olive oil, seal tightly, and shake it until it's smooth and fully combined.
- Next, assemble the salad. In a big bowl, combine the produce, nuts, seeds, and shredded chicken. Pour in one half of the dressing and toss well.
- Now, build your serving platter. Spread out the salad mixture, then top it with the squash cubes and crumbled goat cheese. Drizzle the remaining dressing over the top.
FAQs
Yes! You can roast the squash and make the vinaigrette up to a day in advance. Store both in the fridge separately, then assemble the salad right before serving.
Keep the salad in an airtight container. Store the dressing separately. Both will stay fresh up to 2 days in the refrigerator.
Feta cheese or blue cheese would also work well. Choose one with a creamy texture and tangy bite to balance the sweetness of the apple and squash.
Pairing Suggestions
This is a fantastic dinner salad, Thanksgiving side, or potluck item for fall gatherings. It also pairs well with these favorites:
- Grains: Serve with a slice of warm bread or a side of rice for a heartier plate.
- Soups: Pair with a bowl of creamy butternut squash soup or tomato basil soup for a cozy dinner.
- Picnic items: Enjoy alongside a variety of other picnic dishes for a fun fall outing. Try serving with kale salad, warm potato salad, or this Brussels sprouts salad.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Fall Harvest Salad
Ingredients
- 3 cups butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Salad
- 1 cup pecan halves
- 16 ounces fresh spinach or baby spinach
- 1 large Honeycrisp apple cored and thinly sliced
- ½ red onion peeled and thinly sliced
- ½ cup unsalted pumpkin seeds toasted
- 1 pound rotisserie chicken or other cooked chicken, shredded
- ½ cup maple vinaigrette or other salad dressing of choice, divided
- ½ cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F degrees. Prep a baking sheet with aluminum foil and cooking spray.
- Once your oven is preheated add 3 cups butternut squash cubes to the sheet pan, tossing with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Roast in preheated oven for 30-35 minutes, tossing halfway through. Remove from oven when cooked squash is lightly browned and pierces easily with a fork. Set aside to cool.
- While the squash cools, prepare salad ingredients.
- Toast 1 cup pecan halves in a dry skillet over medium heat, stirring often, for 4 to 6 minutes until they smell nutty and start to darken slightly.
- In a large bowl add your 16 ounces fresh spinach, apple slices, ½ red onion slices, toasted 1 cup pecan halves, ½ cup unsalted pumpkin seeds, and 1 pound rotisserie chicken. Toss with ¼ cup of maple vinaigrette or other dressing of choice.
- Lay out your mixture on your serving plate. Top with 3 cups roasted squash cubes and ½ cup crumbled goat cheese.
- Drizzle remaining ¼ cup of dressing over top.
Notes
- Feel free to omit the rotisserie chicken, or substitute it with any cooked and shredded chicken or other protein.
- To store leftovers, place the salad in an airtight container. Store the dressing separately. Both will stay fresh up to 2 days in the refrigerator.
This salad has SO many great flavors and textures. It was a great way to use the apples we picked last weekend!
Hey Brian! I love that you used fresh picked apples, that sounds perfect! So glad you enjoyed all the flavors and textures. Thanks for sharing!