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

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3.9 from 29 reviews

A vibrant and hearty fall harvest salad featuring roasted sweet potatoes, shredded chicken, mixed greens, apples, dried cranberries, pumpkin seeds, and creamy goat cheese, all tossed in a zesty orange vinaigrette. This salad balances sweet, savory, and tangy flavors with a variety of textures, making it perfect for a nutritious autumn main course.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Roasted Sweet Potatoes

  • 2 cups diced sweet potatoes (8 ounces)
  • 1/2 tablespoon olive oil
  • Salt and pepper, to taste

Salad Base

  • 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)

Dressing

  • 1/4 cup orange vinaigrette

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, salt, and pepper on the baking sheet, mixing well to coat the pieces evenly. Roast for 25 to 35 minutes until the potatoes are tender and browned, stirring once or twice for even cooking.
  2. Prepare Dressing: While the potatoes roast, prepare the orange vinaigrette by mixing all the dressing ingredients together in a jar. Adjust seasoning and acidity to taste, then set aside.
  3. Prep Salad Ingredients: Roughly chop the mixed greens and dice the apple into bite-sized pieces, preparing all other salad components for assembly.
  4. Assemble Salad: After roasting, allow the sweet potatoes to cool for a few minutes. In a large salad or mixing bowl, combine the greens, shredded chicken, roasted sweet potatoes, diced apples, goat cheese, pumpkin seeds, dried cranberries, and a pinch of salt and pepper. Drizzle the orange vinaigrette over the salad and toss thoroughly to ensure all ingredients are well coated.
  5. Serve: Serve immediately and enjoy this flavorful and filling fall harvest salad as a main course or a hearty side.

Notes

  • Roast the sweet potatoes until fork-tender to ensure a pleasing texture.
  • Use roasted pumpkin seeds for added crunch and flavor.
  • Adjust the amount of dressing based on your preference for moisture and tang.
  • For a vegetarian version, omit the chicken and add protein like chickpeas or toasted nuts.
  • Store leftover dressing separately to keep salad ingredients fresh if not serving immediately.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course, Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://ellarecipe.com/fall-harvest-salad-with-roasted-sweet-potatoes-chicken-apples-cranberries-and-goat-cheese-in-a-creamy-orange-vinaigrette-recipe/