This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
You guys, this delicious fall harvest salad will quickly become one of your favorite fall recipes! It is absolutely is the PERFECT salad for fall!
It features a base of greens (you can pick you favorite) topped with sweet apples, roasted sweet potatoes, creamy goat cheese and crunchy pecan crusted chicken tenders. It’s savory, sweet, light, hearty, crunchy, and creamy. All our favorite fall flavors and truly just a dream come true!!
This is protein-packed, hearty salad that is perfect for an entree, but you can also omit the chicken tenders and use this harvest salad as a side dish. It would be the perfect addition to your Thanksgiving or Christmas spread!
And probably the best part even is that you can prep the ingredients in advance. So you have everything all cooked and ready to assemble when it comes time to eat! Easy peasy!
Why You’ll Love This Fall Harvest Salad
- It’s tangy, sweet, fresh, and delicious, hitting all the flavor spots!
- Incredibly festive and makes the perfect fall-time meal!
- Macro-friendly & nutritious. Packed with protein and all kind of vitamins and minerals!
- Perfect for meal prep! Just store your dressing separately.
- Doubles as an entree and side. You can always omit the chicken and serve as an epic fall harvest side salad!
- Mixed greens – Arugula, spring mix, chopped kale – any greens of your choice work great!
- Chicken Tenders – the crunchy pecan topping on these pecan crusted chicken tenders pair absolutely delicious with the other ingredients in this salad! But use any chicken or protein of choice. Bake your own chicken breast or use store-bought shredded or rotisserie chicken to make it easy.
- Sweet potatoes – Russet and Yukon potatoes would also be good here. Or you could use butternut squash!
- Olive oil – or avocado oil.
- Apples – I used a honey crisp apple. Pink Lady, Granny Smith – any variety will work! Use your favorite.
- Goat cheese– I suggest using the log and not the crumbled variety. The log is much more moist and so much better!
- Dressing of choice – I love my honey mustard dressing with this recipe. It’s super tangy and really makes the salad hit. But of course you can use any! My creamy balsamic dressing is also really yummy with this one.
- Different chicken: try balsamic grilled chicken or pickle-brined chicken next!
- Swap cheese: Swap feta or blue cheese instead of goat cheese.
- Add crunch: Add some pumpkin seeds, pomegranate seeds, your favorite nuts or even granola for extra crunch!
- Swap fruit: Instead of apples, try this salad with pears. It’s so delicious!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the air fryer to 400 degrees F. Finely dice sweet potatoes into even sized cubes. (I used the smallest setting on my vegetable chopper for this).
2. Toss sweet potatoes with olive oil and 1 tsp salt + 1/2 tsp black pepper (or to taste). Spray the air fryer basket with cooking spray and place the potatoes in a single layer and cook for 20 minutes, tossing half way through, or until crispy.
3. Meanwhile, mix all the dressing ingredients for the Honey Mustard dressing together in a bowl or jar (if using).
4. Add the mixed greens to the bowl. Top with sliced (and warmed) pecan crusted chicken, sweet potatoes, diced apple and goat cheese. Sprinkle with freshly cracked black pepper. Drizzle and toss with honey mustard dressing or your favorite dressing. Don’t forget to drizzle your Pecan Crusted Chicken with honey if you haven’t already!
Can I use a different dressing?
Yes of course use any dressing you wish! A simple balsamic vinaigrette, such as my light balsamic dressing would taste amazing as well!
Does this work well for meal prep?
Yes I love prepping this! I like to keep everything stored separate since I like to heat up the chicken and sweet potatoes and it’s easier that way but you can go ahead and assemble so it’s ready to go too. Just keep the dressing stored separate so it stays fresh and add it when ready to eat!
What other protein options work well for this salad if not using the pecan crusted chicken?
Use any chicken or protein of choice! Balsamic chicken or grilled nuggets would be great options as well, as would salmon. To make things even easier you can grab some shredded chicken from the store!
What apples work best for this recipe?
Crunchy apples work best, I would say go for some honey crisp or pink lady apples or even gala. You want to like the taste of the apple most importantly so pick one you enjoy eating.
Can I cook the sweet potatoes in the oven instead?
Sure thing! If you wish to cook sweet potatoes in the oven, line a baking sheet with parchment paper. Toss sweet potatoes with olive oil and 1 tsp salt + 1/2 tsp black pepper (or to taste). Then, bake for about 20 minutes at 400 F, or until sweet potatoes are browned to liking.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Fall Harvest Salad w/ Pecan Crusted Chicken
Ingredients
For all the salads:
- 15 oz. Mixed greens or kale, arugula, spinach, etc.
- Pecan Crusted Chicken Tenders or any chicken
- 1 large sweet potato (470g) finely diced
- 1/2 Tbsp olive oil
- 1 large honeycrisp apple finely diced
- 2.5 oz. goat cheese (70g)
To assemble each salad:
- 3 oz. mixed greens
- 1 serving Pecan Crusted Chicken Tenders sliced
- 1/3 cup sweet potatoes (45g)
- 1/3 cup diced apples (40g)
- 2 Tbsp goat cheese (14g)
- Honey Dijon Dressing recipe in notes – optional, or dressing of choice
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
Cook the Sweet Potatoes:
- Preheat the air fryer to 400 degrees F. Finely dice sweet potatoes into even sized cubes. (I used the smallest setting on my vegetable chopper for this).
- Toss sweet potatoes with olive oil and 1 tsp salt + 1/2 tsp black pepper (or to taste). Spray the air fryer basket with cooking spray and place the potatoes in a single row and cook for 20 minutes, tossing half way through, or until crispy.
Make Dressing:
- Meanwhile, mix all the ingredients for the Honey Mustard dressing together in a bowl or jar (if using).
To Assemble Each Salad:
- Add the mixed greens to the bowl. Top with sliced (and warmed) pecan crusted chicken, sweet potatoes, diced apple and goat cheese. Sprinkle with freshly cracked black pepper. Drizzle and toss with honey mustard dressing or your favorite dressing. Don’t forget to drizzle your Pecan Crusted Chicken with honey if you haven’t already!
Equipment
- Vegetable chopper optional
Notes
1/2 cup plain nonfat Greek yogurt (112g)
1/4 cup dijon mustard (60g)
2 Tbsp honey (63g)
2 Tbsp olive oil (30g)
2 Tbsp lemon juice (30g)
2 Tbsp apple cider vinegar (30g)
1 clove garlic, minced
1/2 tsp salt
1/2 tsp fresh ground pepper Log Honey Mustard Dressing separately if using.
MFP entry: Skinny Honey Mustard Dressing
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
