If you’re craving a vibrant, flavorful dish that celebrates the best of autumn’s bounty, let me introduce you to the Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe. This salad perfectly balances the hearty earthiness of kale and roasted sweet potatoes with the juicy sweetness of honeycrisp apples and tart cranberries. The addition of tender, spiced chicken breasts and creamy goat cheese brings every bite to another level. Each component shines on its own but also melds together harmoniously in this delightful dish that’s both nourishing and satisfying. Whether you’re serving it for a cozy family dinner or a festive gathering, this salad is sure to become a new fall favorite.
Ingredients You’ll Need
Getting the ingredients ready for this salad is a breeze, and they’re all essential in crafting the perfect balance of taste, texture, and color. Each item plays a specific role, from the sweetness of the apple to the crunch of pecans and the tangy punch of balsamic vinaigrette. Let’s dive into the must-haves for your Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe.
- Kale (4-6 cups shredded): The nutritious, sturdy green base that holds all your flavors beautifully.
- Honeycrisp apple (1 large, sliced): Adds a crisp, juicy sweetness to the mix.
- Goat cheese (4oz): Creamy and tangy, it contrasts perfectly with the sweeter ingredients.
- Pecans (1/2 cup chopped): Provide a satisfying crunch and a buttery undertone.
- Dried cranberries (1/2 cup): Bring a burst of tartness and vibrant color.
- Balsamic vinegar (1/3 cup): A rich base for the dressing that ties all flavors together.
- Avocado oil (1/2 cup plus 2 tbsp): Used for the dressing and roasting, it has a mild flavor and high smoke point.
- Honey (2 tbsp): Adds just the right amount of natural sweetness.
- Dijon mustard (1 tbsp): Gives the dressing a slight tang and depth.
- Garlic (1 clove, minced; plus 1/2 tsp powder): For that perfect punch of flavor in both the dressing and chicken seasoning.
- Salt (1 tsp plus 1/2 tsp and 1/4 tsp): Enhances all the flavors perfectly across ingredients.
- Pepper (1/2 tsp plus 1/4 tsp): Adds subtle heat and complexity.
- Large sweet potato (1, diced): Roasted to caramelized perfection, bringing natural sweetness and soft texture.
- Chicken breasts (3 small): Seasoned and baked juicy for lean protein to make this salad hearty.
- Smoked paprika (1 tsp): Adds a smoky warmth to the chicken seasoning.
- Chili powder (1 tsp): Gives the chicken a gentle kick without overpowering.
How to Make Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Toss the diced sweet potatoes with 2 tablespoons of avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Spread them out on the prepared sheet in a single layer and pop them into the oven for 20 minutes. This roasting process caramelizes the natural sugars in the sweet potatoes, giving them a delicious golden edge that perfectly complements the salad’s freshness.
Step 2: Season and Bake the Chicken
While the sweet potatoes roast, mix the smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Pat your chicken breasts dry and sprinkle the seasoning mixture over each side generously. After the initial 20 minutes with the sweet potatoes, remove the pan, give the potatoes a quick toss for even cooking, and nestle the seasoned chicken breasts alongside them. Return everything to the oven for an additional 16 to 18 minutes. Cooking the chicken and potatoes together not only saves time but lets the savory aromas mingle beautifully.
Step 3: Prepare the Dressing
While your chicken and sweet potatoes finish roasting, whisk together the balsamic vinegar, 1/2 cup avocado oil, honey, Dijon mustard, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. This vinaigrette is the magic that pulls your Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe together, balancing sweet, tangy, and savory notes with a lovely garlicky backdrop.
Step 4: Massage the Kale
Place your shredded kale in a large bowl and drizzle it with the vinaigrette. Using your hands, massage the dressing into the leaves for at least 15 minutes. This simple technique softens the kale’s toughness and enhances its flavor, making it tender, easier to eat, and deeply infused with that tangy dressing.
Step 5: Assemble the Salad
Once the chicken has reached an internal temperature of 165 degrees Fahrenheit and the sweet potatoes are perfectly roasted, slice the chicken breasts. Starting with the dressed kale, layer on the sliced apples, chicken, sweet potatoes, crumbled goat cheese, chopped pecans, and dried cranberries. Give everything a gentle toss to combine the varied textures and flavors evenly. You’ve now crafted a fall-inspired masterpiece that is as beautiful as it is delicious!
How to Serve Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe
Garnishes
To elevate your salad’s presentation, sprinkle on extra toasted pecans for crunch or add a pinch of freshly cracked black pepper for a bit of spice. A few extra cranberries on top will pop visually and tastewise. If you want to add a little freshness, consider a sprig of thyme or rosemary on the side to evoke seasonal warmth.
Side Dishes
This salad holds its own as a complete meal but pairs wonderfully with warm, crusty bread or a light soup like butternut squash or mushroom bisque to round out your autumn feast. The balance of fresh, roasted, and savory elements in the salad complements those heartier sides beautifully without overwhelming your palate.
Creative Ways to Present
Consider serving this salad in individual mason jars layered with all the colorful ingredients for a grab-and-go option perfect for lunches. For a dinner party, use a large wooden bowl and toss everything at the table, letting guests serve themselves. This not only looks stunning but creates a cozy, communal vibe that perfectly suits the fall season.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately for best freshness. Keep the kale and dressing mixed but reserve the apples, roasted sweet potatoes, chicken, goat cheese, pecans, and cranberries in airtight containers. This prevents sogginess and keeps the textures just right for up to 3 days in the fridge.
Freezing
Because this salad features fresh produce and cheese, freezing the entire assembled dish isn’t recommended as the texture and flavors may suffer. However, you can freeze cooked chicken and roasted sweet potatoes in sealed freezer bags for up to 2 months. Thaw them overnight in the fridge before reheating and adding to freshly prepared kale and vinaigrette.
Reheating
Gently reheat the chicken and sweet potatoes in a microwave or oven until warmed through but avoid overheating to keep them juicy and tender. Once warm, add them back to fresh, massaged kale and vinaigrette, and toss with remaining ingredients for a nearly fresh salad experience.
FAQs
Can I use other greens instead of kale?
Absolutely! While kale provides a hearty base that stands up well to roasting and heavy dressing, you can swap it for spinach, arugula, or mixed greens if you prefer a milder flavor or softer texture. Just keep in mind that softer greens may require less massaging and might wilt faster once dressed.
Is it possible to make this salad vegetarian?
Yes! Simply omit the chicken and consider adding a plant-based protein like roasted chickpeas, quinoa, or even your favorite beans. The roasted sweet potatoes and other ingredients still offer plenty of substance and flavor to keep the salad satisfying.
What can I substitute for goat cheese?
If goat cheese isn’t your thing, feta or blue cheese make excellent alternatives that preserve the creamy and tangy contrast. For a dairy-free option, try crumbled roasted tofu or a nut-based cheese spread.
How long does this salad keep once dressed?
Once tossed with vinaigrette, the salad is best enjoyed within a day for peak freshness. Kale holds up better than many greens, but the apples and nuts may lose some crispness over time. To extend shelf life, keep the dressing separate until ready to eat.
Can I prepare parts of this salad in advance?
Definitely! Roasting the sweet potatoes and cooking the chicken a day ahead helps save time when assembling. You can also prepare the dressing and massage the kale the day before to deepen its flavor. Just keep the apples and delicate toppings separate until serving.
Final Thoughts
I can’t recommend enough giving this Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe a try. It’s bursting with seasonal flavors, textures, and colors that will brighten any meal with a warm, homey feel. Once you combine the roasted sweetness, tangy cranberries, and hearty chicken over tender kale, you’ll see why this salad quickly becomes a staple in your fall recipe lineup. So grab your ingredients, enjoy the process, and savor every delicious bite of this wonderful harvest-inspired creation.
Print
Fall Harvest Kale Salad with Roasted Sweet Potatoes, Chicken, and Cranberries Recipe
- Total Time: 53 minutes
- Yield: 8 servings 1x
Description
This Fall Harvest Salad is a vibrant, nutrient-packed dish perfect for autumn. Featuring tender roasted sweet potatoes, spiced chicken breasts, and crisp kale massaged with a tangy balsamic vinaigrette, it combines sweet honeycrisp apples, creamy goat cheese, crunchy pecans, and tart dried cranberries to create a harmonious balance of flavors and textures. This hearty yet refreshing salad is perfect for a wholesome lunch or dinner and serves 8.
Ingredients
Salad Base
- 4–6 cups shredded kale
- 1 large honeycrisp apple, sliced
- 4 oz goat cheese
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Vinaigrette Dressing
- 1/3 cup balsamic vinegar
- 1/2 cup avocado oil (or olive oil)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Roasted Sweet Potatoes
- 1 large sweet potato (about 3 cups), diced into cubes or thin slices
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Spiced Chicken
- 3 small chicken breasts
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 2 tablespoons avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Spread them out on the baking sheet and bake for 20 minutes.
- Season Chicken: While the sweet potatoes begin roasting, mix the smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Sprinkle this seasoning blend evenly over the chicken breasts.
- Add Chicken to Oven: After the initial 20 minutes of roasting sweet potatoes, remove the baking sheet and gently toss the sweet potatoes to promote even cooking. Place the seasoned chicken breasts on the same baking sheet alongside the sweet potatoes. Return to the oven and bake for an additional 16-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare Vinaigrette: While the sweet potatoes and chicken are roasting, whisk together balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a bowl until well combined.
- Massage Kale: Place shredded kale in a large bowl, pour the vinaigrette over it, and toss until the kale is fully coated. Massage the kale with your hands for at least 15 minutes to soften the leaves and make them easier to eat.
- Assemble Salad: Once the sweet potatoes and chicken are cooked and slightly cooled, slice the chicken breasts. Layer the sliced apples, roasted chicken, sweet potatoes, goat cheese, chopped pecans, and dried cranberries over the dressed kale.
- Toss and Serve: Gently toss the entire salad to combine all ingredients and distribute flavors evenly. Serve immediately and enjoy your hearty fall harvest salad.
Notes
- Massaging the kale is key to breaking down its toughness, making the salad more enjoyable and digestible.
- You can substitute avocado oil with olive oil if preferred.
- For a vegetarian version, omit the chicken and add roasted chickpeas or tofu.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; add nuts and goat cheese fresh when serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
