Name: Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups diced sweet potatoes (8 ounces); 1/2 tablespoon olive oil; Salt and pepper, to taste; 6 cups mixed greens, roughly chopped (180 grams); 1 1/2 cups shredded chicken (6 ounces); 1 cup diced apple (100 grams); 2 tablespoons dried cranberries; 2 tablespoons pumpkin seeds/pepitas (roasted); 1/3 cup goat cheese (1.5 ounces); 1/4 cup orange vinaigrette

Jump to Recipe· 3.9 from 29 reviews

The Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe is an absolute celebration of autumn flavors in every bite. This vibrant salad brings together the natural sweetness of roasted sweet potatoes and crisp apples with the savory warmth of tender shredded chicken. Tangy cranberries and creamy goat cheese add dimensional texture, all tied together perfectly by the bright, luscious orange vinaigrette. It’s a wholesome yet fresh dish that feels both comforting and exciting — perfect for cozy dinners or dazzling lunch spreads when you want to indulge in the best tastes of fall.

Ingredients You’ll Need

The image shows separate ingredients arranged on a white marbled surface. At the top right, a white bowl filled with shredded, light beige chicken sits next to a white bowl full of fresh, dark green arugula leaves. Above the arugula, there are three small clear bowls: one with white crumbled cheese, one with dark red dried cranberries, and a small one containing salt and pepper. Below these, a small clear bowl holds light green pumpkin seeds, and beside it is a small glass container with a creamy, light brown dressing. To the left, a red apple with yellow streaks leans next to a small, light brown sweet potato. The photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, everyday ingredients that work beautifully together to create a stunning tapestry of textures and flavors. Each component brings something special to the table — from the earthy sweetness of sweet potatoes to the nutty crunch of pumpkin seeds, all enhanced by the creamy citrus dressing.

2 cups diced sweet potatoes (8 ounces): Roasting brings out their natural sweetness and soft texture.
1/2 tablespoon olive oil: Helps the sweet potatoes crisp up beautifully in the oven.
6 cups mixed greens, roughly chopped (180 grams): Provides a fresh, crisp base to balance all the heartier ingredients.
1 1/2 cups shredded chicken (6 ounces): Adds protein and makes this salad hearty enough for a main course.
1 cup diced apple (100 grams): Lends a refreshing crunch and a touch of sweet tartness.
2 tablespoons dried cranberries: Adds bursts of sweet and tart flavor with chewy texture.
2 tablespoons pumpkin seeds/pepitas: Roasted for a nutty crunch that complements the softness of the other ingredients.
1/3 cup goat cheese (1.5 ounces): Provides creaminess and a subtle tang that elevates the salad.
1/4 cup orange vinaigrette: A zesty, creamy dressing that brings everything together.
Salt and pepper, to taste: Essential for seasoning and balancing the flavors perfectly.

How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Toss the diced sweet potatoes with olive oil, salt, and pepper right on the sheet for even seasoning. Roast them for 25 to 35 minutes, stirring once halfway through, until they’re beautifully browned on the outside and tender inside. The roasting caramelizes their natural sugars, giving your salad a wonderful depth of flavor.

Step 2: Prepare the Orange Vinaigrette

While the potatoes are roasting, shake up your creamy orange vinaigrette. Combine all the dressing ingredients in a jar and give it a good shake to emulsify. Taste and adjust sweetness or acidity as needed—you want a nice balance that will brighten every bite of your salad without overpowering it.

Step 3: Prep Your Fresh Ingredients

Roughly chop your mixed greens to create a lively bed of textures. Dice the apple into bite-sized pieces to add crispness and a burst of fresh sweetness. Shred the cooked chicken if it’s not pre-shredded already. Having all your components ready means assembly will be a smooth and quick step.

Step 4: Assemble the Salad

Once your sweet potatoes have cooled slightly, combine the greens, shredded chicken, roasted sweet potatoes, diced apples, goat cheese, pumpkin seeds, and dried cranberries in a large salad bowl. Sprinkle with a pinch of salt and a few grinds of black pepper to enhance all the flavors. Drizzle the creamy orange vinaigrette over the top and toss gently but thoroughly so every ingredient is coated with that lovely tangy dressing.

Step 5: Enjoy!

Your Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe is ready to be savored. Dive in immediately for the best texture combination and rich interplay of flavors.

How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe

A wooden bowl holds a colorful layered salad arranged in sections. The base is fresh green spinach leaves spread evenly along the bottom. On top, there are diced red apples with smooth, shiny skin on one side. Next to the apples, there are small dark red dried cranberries that look slightly wrinkled. Adjacent to that is a pile of white shredded chicken with soft, stringy texture. In the center, a mound of white crumbly cheese adds a creamy contrast. On the opposite side, cubed roasted sweet potatoes with orange and brown edges add a rich, roasted look. Lastly, green pumpkin seeds sit near the bottom, adding a smooth, matte finish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra pumpkin seeds or add a few fresh orange zest curls on top for a bright burst of citrus aroma. A few whole cranberries or thin apple slices can add a decorative touch and an extra pop of color. Fresh chopped parsley or thyme leaves also bring a subtle herbaceous note that compliments fall flavors beautifully.

Side Dishes

This salad shines as a standalone main, but pairing it with warm, crusty bread or herbed crackers makes for a heartier meal. For something lighter, a simple bowl of butternut squash soup or roasted vegetable medley complements the autumnal theme perfectly.

Creative Ways to Present

Try serving this salad in individual mason jars layered with ingredients to keep the dressing separated until mealtime—perfect for picnics or packed lunches. Alternatively, for a more elegant presentation, plate it on a large platter with portions evenly distributed, sprinkling cheese and seeds last as a finishing touch.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to two days. Keep the creamy orange vinaigrette separate if possible to prevent the greens from wilting prematurely. Add the dressing right before serving for maximum freshness.

Freezing

This salad is best enjoyed fresh, so freezing isn’t recommended, especially due to the delicate nature of the greens and fresh apples. However, you can freeze leftover roasted sweet potatoes and cooked chicken separately for future use in salads or other dishes.

Reheating

If you want to enjoy the salad warm, gently reheat the roasted sweet potatoes and shredded chicken in the microwave or oven; then toss them with fresh greens, apples, and the dressing. Reheat only what you plan to eat to keep textures crisp and fresh.

FAQs

Can I use other types of cheese instead of goat cheese?

Absolutely! Feta or ricotta salata also add a nice creamy tang while keeping the salad light. For a milder flavor, mozzarella pearls can work nicely as well.

Is this salad suitable for meal prepping?

Yes, but keep the vinaigrette separate and add it just before eating to maintain crispness. The roasted sweet potatoes and chicken can be prepared in advance to save time.

Can I substitute chicken with another protein?

Definitely. Grilled turkey, roasted chickpeas, or tofu cubes make excellent alternatives based on your dietary preferences.

How do I make the orange vinaigrette at home?

A simple mix of fresh orange juice, olive oil, honey, Dijon mustard, and a bit of salt and pepper works wonders. Whisk it well until it’s creamy and bright.

Can I make this salad vegan?

Yes! Replace the chicken with roasted chickpeas or tofu, omit the goat cheese or use a vegan cheese alternative, and ensure your vinaigrette contains no honey by substituting maple syrup or agave nectar.

Final Thoughts

There’s something truly special about the Fall Harvest Salad with Roasted Sweet Potatoes, Chicken, Apples, Cranberries, and Goat Cheese in a Creamy Orange Vinaigrette Recipe — it perfectly captures the essence of autumn in a bowl. Whether you’re craving a nourishing weeknight dinner or a festive dish to impress friends, this recipe delivers on flavor, texture, and satisfaction. Trust me, once you give it a try, it’s bound to become a seasonal favorite that you’ll return to year after year.