Fall Harvest Chicken Salad
If there’s one meal I could eat on repeat, it’s this Fall Harvest Chicken Salad! It consists if so many delicious and nutritious foods like roasted butternut squash, apple slices, pecans, crunchy kale, herb roasted chicken and more! I also made a very delicious apple cider maple vinaigrette to go with it! This salad is dairy, gluten, grain, and refined sugar free! It’s a great salad for meal prepping for the week or serving at a holiday get together.
What you will need
Chicken Breasts – This is the main source of protein in the salad. I love roasted seasoned chicken because it adds a nice savory flavor to pair with the sweeter ingredients.
Kale – There is just something about having fresh crisp kale in a fall salad. I believe it is the best green to use in the salad because of the firmer texture. It adds a nice crunch! You could use another greens mix but I don’t think they would be as good as the kale!
Pecans – This nut is a great source of healthy fats, fiber, protein, calcium, magnesium, and potassium! It also adds a nice crunch factor to the salad. You could substitute with almond or pumpkin seeds.
Dried Cranberries – Cranberries support immune health as well as urinary tract health. I try to find ones that are unsweetened or sweetened with fruit juice instead of cane sugar.
Butternut Squash – This squash is rich in antioxidants like vitamin C, vitamin E, and beta-carotenes. Nothing says fall like a perfectly roasted butternut squash, and it goes perfectly in this salad.
Apple – You can use whatever kind of apple you like best! i like to use a sweet/tart variety like Honeycrisp or Pink Lady.
DF Ricotta – Adding a little cheese gives this salad a delicious tangy flavor along with the other sweet ingredients.
Avocado Oil – I use this cooking oil for roasted the chicken and butternut squash. Avocado is one of the best cooking oils to use for high heat.
All Purpose Seasoning – I love using this blend to season the chicken because it adds a nice flavor!
Salt – I like to add a lit pink Himalayan salt to the chicken for extra flavor and to get more minerals in my diet!
For the apple cider maple vinaigrette
Avocado Oil – This is a healthy oil to use for salad dressings. I always try to avoid processed and refined vegetable oils like canola, sunflower, safflower, and soybean oil because they can be highly inflammatory in the body.
Apple Cider Vinegar – This adds a nice tangy flavor to the salad dressing. ACV may also support healthy digestion, a healthy metabolism, and healthy blood sugar levels.
Maple Syrup – This is what we sweeten the vinaigrette with. I haven’t tested with other sweeteners so I would recommend just sing maple syrup.
Dijon Mustard – This adds a nice flavor to the vinaigrette.
How to make the fall harvest chicken salad
First, preheat your oven to 400 degrees. Coat your chicken breasts with the all purpose seasoning, salt, and 1 tbsp avocado oil. Place on a parchment paper lined baking sheet. Then, peal and cube the butternut squash and coat with the other tbsp avocado oil. Place them on a parchment paper lined baking sheet. Roast the chicken breasts for about 30-35 mins and let your butternut squash roast for 40 minutes.
While the chicken, squash, and bacon are cooking, chop up the kale, and apples. Make the apple cider maple vinaigrette by whisking together all the ingredients then set aside.
In a large salad bowl add the chopped kale, pecans, cranberries, dairy free ricotta, and butternut squash. Cut the chicken into small slices and add into the salad as well. Pour the Vinaigrette over the salad and toss the salad to coat evenly. Enjoy as a meal throughout the week or serve to friends and family.
Notes
I recommend only adding the vinaigrette right before you’re going to enjoy the salad. If you store it with the dressing for a day or 2 it will get soggy.
Can I make this salad vegan?
You can make this salad vegan friendly by omitting the chicken and bacon. If you want more protein you could use a plant sourced kind like cooked tofu.
Other recipes you will enjoy
Fall Harvest Chicken Salad
Ingredients
- 2 chicken breasts
- 4-6 cups chopped green kale
- 1 cup chopped pecans
- 1/2 cup dried cranberries
- 1 medium butternut squash(peeled and cubed)
- 1 large apple
- 2 tbsp avocado oil
- 1 tbsp all purpose seasoning
- Salt
- 1/2 cup dairy free ricotta or "goat" cheese.
Apple Cider Maple Vinaigrette
- 1/2 cup avocado oil
- 6 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 1 tbsp Dijon mustard(course is best)
Instructions
- Preheat your oven to 400 degrees.
- Coat your chicken breasts with the all purpose seasoning, salt, and 1 tbsp avocado oil. Place on a parchment paper lined baking sheet.
- Peal and cube the butternut squash and coat with the other tbsp avocado oil. Place them on a parchment paper lined baking sheet.
- Roast the chicken breasts for about 30-35 mins and let your butternut squash roast for 40 minutes.
- While the chicken, squash, and bacon are cooking, chop up the kale, and apples.
- Make your apple cider maple Vinaigrette by whisking together all the ingredients.
- In a large salad bowl add the chopped kale, pecans, cranberries, df ricotta, and butternut squash. Cut the chicken into small slices and add into the salad as well.
- Add the Vinaigrette and massage into the salad then enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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