Delicious Fall Harvest Salad with Chicken and Sweet Potatoes

Enjoy a vibrant Fall Harvest Salad with Chicken and Sweet Potatoes, packed with warm spices, crisp greens, and smoky turkey bacon flavor. This salad perfectly captures the essence of autumn with its rich textures and comforting flavors, creating a wholesome meal that delights the senses and satisfies your hunger. Whether as a lunch or dinner, it’s a delicious way to celebrate seasonal produce while keeping things fresh and nourishing.

Why You’ll Love This Recipe

• Seasonal Flavors: Combines roasted sweet potatoes with savory chicken and smoky turkey bacon for a perfect autumn bite.
• Healthy and Balanced: Provides a nutritious mix of protein, fiber, and vitamins from fresh greens and vegetables.
• Easy to Make: Simple steps with accessible ingredients make this salad a fantastic weeknight dinner option.
• Versatile Meal: Great served warm or chilled, perfect for any occasion from cozy nights to light lunches.

Ingredients You’ll Need

The beauty of this Fall Harvest Salad with Chicken and Sweet Potatoes lies in its straightforward ingredients. Each component brings a unique flavor, texture, or pop of color that makes the salad irresistibly delicious and visually appealing.

• Sweet Potatoes: Roasted for natural sweetness and a soft, hearty texture.
• Cooked Chicken Breast: Adds lean protein and keeps the salad filling.
• Mixed Greens: A crisp base of baby spinach, arugula, and kale adds freshness.
• Smoked Turkey Bacon: Adds a smoky, savory crunch.
• Red Onion: Thinly sliced for a tangy bite and color contrast.
• Dried Cranberries: Bring in a tart-sweet burst.
• Chopped Pecans: Provide satisfying crunch and nutty flavor.
• Shredded Mozzarella Cheese (vegetal): Creamy texture that balances the spices.
• Apple Cider Vinegar Dressing: Bright and acidic finish to bring everything together.
• Warm Spices: Cinnamon, nutmeg, and paprika for that classic fall warmth.

Variations for Fall Harvest Salad with Chicken and Sweet Potatoes

This salad is incredibly flexible, making it perfect for anyone wanting to tweak it to personal tastes or dietary needs. Feel free to experiment and tailor the ingredients for your ideal version.

• Vegetarian Option: Replace chicken and smoked turkey bacon with grilled tofu or tempeh slices.
• Nut-Free Version: Omit pecans and swap dried cranberries for diced fresh apples or pears.
• Spice It Up: Add a pinch of cayenne pepper or chili flakes to the roasted sweet potatoes for extra heat.
• Different Greens: Use kale or romaine instead of mixed greens for a heartier base.
• Alternative Dressings: Try a tangy grape juice vinaigrette or a maple-mustard sauce for variety.

How to Make Fall Harvest Salad with Chicken and Sweet Potatoes

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes, then toss them with olive oil, cinnamon, nutmeg, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes, until tender and lightly caramelized, stirring halfway through.

Step 2: Cook the Smoked Turkey Bacon

While the sweet potatoes roast, heat a skillet over medium heat and cook the smoked turkey bacon until crisp. Remove from the pan and blot on paper towels, then chop into bite-sized pieces.

Step 3: Prepare the Chicken

Season chicken breasts with salt, pepper, and a little paprika. Cook in the same skillet used for the turkey bacon until golden and cooked through, about 6-7 minutes per side. Let the chicken rest before slicing into strips or cubes.

Step 4: Assemble the Salad

In a large bowl, combine the mixed greens, red onion slices, dried cranberries, and chopped pecans. Add the warm roasted sweet potatoes, sliced chicken, and smoked turkey bacon pieces.

Step 5: Dress and Serve

Drizzle apple cider vinegar dressing over the salad and toss gently to combine. Finish by sprinkling shredded mozzarella cheese (vegetal) on top for a creamy touch. Serve immediately to enjoy the contrast of warm ingredients and crisp greens.

Pro Tips for Making Fall Harvest Salad with Chicken and Sweet Potatoes

• Roast Sweet Potatoes Uniformly: Cut the cubes evenly to ensure consistent cooking and caramelization.
• Don’t Skip Resting Chicken: Resting retains juices and keeps the meat tender.
• Make Ahead Roasting: Roast sweet potatoes in advance for quicker assembly on busy days.
• Toss Greens Just Before Serving: To keep them crisp and fresh, add dressing and toss right before eating.
• Customize Texture: Add seeds like pumpkin or sunflower for extra crunch and nutrition.

How to Serve Fall Harvest Salad with Chicken and Sweet Potatoes

Garnishes

Top with freshly chopped herbs like parsley or thyme for bright herbal notes. A sprinkle of toasted pecans or a few extra dried cranberries makes the presentation pop.

Side Dishes

Pair this salad with a warm bowl of butternut squash soup or a crusty whole grain roll for a satisfying, autumn-inspired meal that feels both comforting and nourishing.

Creative Ways to Present

Serve the salad in individual mason jars for grab-and-go lunches, layering greens, roasted sweet potatoes, chicken, and toppings for a colorful visual effect. Alternatively, plate the salad on a large wooden board for a family-style feast that encourages sharing.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately in airtight containers. Keep greens and dressing apart to avoid sogginess; roasts and chicken can be refrigerated for up to 3 days.

Freezing

While fresh greens should not be frozen, roasted sweet potatoes and cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating and assembling the salad.

Reheating

Warm the sweet potatoes and chicken gently in a microwave or skillet to maintain moisture. Add fresh greens and dressing afterward to preserve texture and flavor.

FAQs

Can I use other types of greens besides mixed greens?

Absolutely! Spinach, kale, or romaine lettuce work wonderfully as substitutes or additions to the mixed greens base, providing different textures and flavors.

Is this recipe suitable for meal prep?

Yes, if you keep roasted sweet potatoes, cooked chicken, and smoked turkey bacon separate from the greens and dressing, it stores well for up to three days.

Can I make this salad vegan?

To make it vegan, replace chicken and smoked turkey bacon with plant-based alternatives like grilled tofu or tempeh and omit the shredded mozzarella cheese (vegetal) or use a vegan cheese substitute.

What dressing goes best with this salad?

A tangy apple cider vinegar vinaigrette with a touch of maple syrup and mustard perfectly complements the fall flavors and adds brightness to the dish.

How do I prevent the salad from becoming soggy?

Keep the dressing separate until serving and add crunchy elements like nuts just before eating to maintain crispness.

Final Thoughts

This Fall Harvest Salad with Chicken and Sweet Potatoes is a delicious and wholesome way to enjoy the best flavors of the season. With its mix of warm spices, smoky savory notes, and fresh crisp greens, it’s bound to become a favorite in your recipe collection. Give it a try, customize it your way, and savor the cozy taste of fall in every bite.

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