This Fall Harvest Salad is so refreshing and perfect for a healthy lunch. My sweet and tangy apple cider vinaigrette compliments the ingredients in this salad, adding a burst of brightness. The salad’s base is spinach and kale, but feel free to use what you like. The seasoned roasted chicken and tender butternut squash add a warm autumn flavor, and the crumbled goat cheese pairs perfectly with the crisp apples, sweetened cranberries, and walnuts. This Fall Harvest salad will become one of your favorite Fall dishes.
Refreshing Taste Of Fall
I like to make the apple cider vinaigrette ahead of time to let the flavors marinate. A mason jar works great to make and store your dressing. Place all the ingredients in, close it up, and shake. Leave the dressing on the counter at room temperature if you are using that day.
On a baking sheet, season your chicken breast with salt, pepper, sage, and rosemary. Add to the sheet the cubed butternut squash with olive oil, salt, and pepper and bake in the oven until chicken reaches 165 F degrees and the squash is tender. Slice your chicken nice and thin.
Building The Fall Harvest Salad
Build your salad with your greens and add the apple, butternut squash, cranberries, and crumbled goat cheese. Give the dressing a shake and drizzle over the salad. Top with the thin slices of chicken and walnuts. This Fall Harvest Salad is a perfect lunch, but can easily be a delicious side by eliminating the chicken and serving with an entrée of creamy homemade mac and cheese.
Fall Harvest Salad
Ingredients
Salad
- 8 cups of baby spinach and kale
- 2 chicken breasts- seasoned with salt, pepper, sage, and rosemary- roasted to internal temperature 165 F degree
- 3 cups or about 12 ounces cubed butternut squash- roasted until tender
- 1 Honey Crisp apple sliced thinly sliced
- 1/3 cup or about 4 ounces of goat cheese
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped walnuts
Apple Cider Vinegarette
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 2 tablespoons honey
- 2 cloves of minced garlic
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Starting with the dressing, combine all the ingredients into a mason jar and shake. Set aside.
- Add baby spinach to a large salad bowl. Taking a stalk of kale, slice either side of the stem, and remove. Stack the two sides and cut 1-inch pieces. Add to the baby spinach.
- Slice your apple thin, leaving the peel on for extra color, and add to the lettuce.
- Next, throw in your butternut squash, goat cheese, and cranberries.
- Drizzle the salad with the apple cider vinaigrette and toss all together.
- Top with the sliced chicken and walnuts.
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