Why I Love This Recipe

This is the salad I start making on repeat as soon as fall rolls around. It has a little bit of everything I want this time of year, from roasted sweet potatoes and crisp apples to juicy chicken and creamy goat cheese. The maple tahini dressing pulls it all together, making every bite feel balanced, filling, and full of fall flavor.

Enjoying The Leftovers

This salad is great for meal prep if you keep the dressing separate until you’re ready to eat. The chicken and sweet potatoes reheat well, so it’s easy to throw together a fresh salad for lunch throughout the week.

Storing

Store the chicken, roasted sweet potatoes, salad ingredients, and maple tahini dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble the salad just before serving for the best texture.

Reheating

Enjoy the salad with warm chicken and sweet potatoes or serve everything chilled. Drizzle with the maple tahini dressing just before eating and finish with a little extra goat cheese or walnuts if you’d like.

Apple chunks, chopped green onions, walnuts, dried cranberries on top of a cutting board with a side of goat cheese.
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Fall Harvest Salad

This Fall Harvest Salad is made with juicy chicken, roasted sweet potatoes, crisp apples, arugula, goat cheese, walnuts, dried cranberries, and a homemade maple tahini dressing. It's a fresh, satisfying salad that's packed with protein and everything you love about fall in one bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 lb thinly sliced chicken breast
  • 1 tbsp avocado oil
  • Sprinkle of thyme rosemary, garlic, salt, & pepper
For the salad
  • Arugula
  • 1 Apple, cubed
  • Green onion, chopped
  • Goat cheese
  • Walnuts, chopped
  • Dried unsweetened cranberries
  • Roasted sweet potato, I used frozen cubed sweet potato
For the dressing
  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 1/2 tbsp dijon mustard
  • 2 tbsp olive oil
  • Sprinkle of garlic powder
  • Sprinkle of salt and pepper
US – M

Instructions

  • Preheat a large skillet to medium-high heat. Season the chicken with salt, pepper, garlic powder, thyme, and rosemary on both sides.
  • Add the avocado oil to the pan, and once hot, add the chicken. Cook for about 5 minutes per side until fully cooked.
  • For the sweet potato, if using it from a frozen bag, bake it in the oven following the instructions on the bag. If using fresh sweet potatoes, preheat the oven to 400℉. Cube the sweet potatoes, drizzle with avocado oil, and then season with salt, pepper, and garlic powder. Place on a large baking sheet and bake in the oven for 25-30 minutes until soft and to your desired crispiness.
  • To make the dressing, simply add all the dressing ingredients to a small bowl and mix well. Taste and add more salt or apple cider vinegar as necessary to balance the flavor to your liking.
  • Finally, add some arugula, cubed apple, chopped walnuts, cranberries, goat cheese, sliced green onion, chicken, and sweet potato to each bowl. Drizzle the dressing on top and enjoy!

Equipment

saute pan
large baking sheet
measuring cups

Nutrition Per Serving

Calories: 393kcal | Carbohydrates: 23g | Protein: 27g | Fat: 22g | Fiber: 2g