Ultimate Fall Harvest Salad

This Harvest Salad is packed with honeycrisp apples, pomegranate, kale, crunchy pecan and pumpkin seed brittle all tossed in a tangy cider vinaigrette.

This fall harvest salad hits all the notes! If you’re craving fall flavours but want something a little lighter or fresh, make this. It’s the perfect mix of sweet, savoury and crunchy, plus the added protein makes it a filling and balanced meal.

Why you’ll love this recipe

• Satisfying meal: This fall harvest salad is packed with protein and fibre from chicken, quinoa, kale and pumpkin seeds, making it hearty enough to keep you full.
• Easy fall flavours: An impressive healthy salad that’s loaded with simple ingredients and fall flavours that’s also so easy to make.

Ingredients and substitutions

• Olive oil – avocado oil or another neutral cooking oil.
• Chicken cutlets – boneless, skinless chicken breasts or thighs or try chickpeas for a plant-based option.
• Cajun seasoning – your favourite chicken seasoning
• Lacinato kale – curly kale or another sturdy leafy green
• Butternut squash – sweet potato or acorn squash
• Honeycrisp apple – Fuji, Gala or another crisp, sweet-tart apple
• Pomegranate seeds – dried cranberries or fresh berries
• Feta cheese – goat cheese or crumbled blue cheese
• Quinoa – couscous, farro or lentils

Nut brittle

• Pumpkin seeds – sunflower seeds
• Pecans – walnuts or almonds
• Maple syrup – honey

Cider vinaigrette

• Olive oil – avocado oil or another mild-flavoured oil
• Apple cider vinegar – white wine vinegar or rice vinegar
• Dijon mustard – yellow mustard
• Maple syrup – honey
• Fresh thyme – ½ the amount of dried thyme
• Fresh rosemary – ½ the amount of dried rosemary

How to make a fall harvest salad

Step 1: Cook the quinoa

Add the quinoa ingredients to a rice cooker and let it cook.

Step 2: Roast the butternut squash

Toss the squash pieces in olive oil and salt and pepper on a baking sheet, then roast in the oven.

Step 3: Season the chicken

Sprinkle the chicken with seasoning on both sides.

Step 4: Cook the chicken

Sear the chicken in a skillet on both sides until cooked through, then set aside to rest.

Step 5: Make the dressing

Mix all the dressing ingredients together.

Step 6: Finish and serve

Assemble the salad with kale and all the toppings then drizzle with dressing, toss and enjoy!

Frequently asked questions

What is a harvest salad?

It’s a seasonal salad made with fall ingredients like kale, roasted veggies like butternut squash, nuts or seeds, fruit and a tasty vinaigrette. This recipe includes chicken and quinoa, making it a full and hearty meal on its own.

What dressing goes best with harvest salad?

A harvest salad pairs well with a tangy, slightly sweet dressing that complements the seasonal ingredients. This recipe uses a vinaigrette made with apple cider vinegar, Dijon mustard, maple syrup, olive oil and fresh herbs.

Can I use another squash or protein in this harvest salad?

Absolutely! You can swap the butternut squash for sweet potato or acorn squash, and the chicken can be replaced with turkey, grilled shrimp or steak. If you want a plant-based protein option, crispy chickpeas would be perfect!

What to serve with this salad

This fall harvest salad is a full meal on it’s own, but if you wanted some ideas try these:

• Crusty bread, warm pita or a veggie flatbread
• Pumpkin curry soup or kabocha squash soup
• mini grilled cheese sandwiches

How to store

Make ahead: Cook the quinoa, butternut squash and chicken, and prepare the cider vinaigrette and nut brittle ahead of time. Store the components separately in prep containers in the fridge. For the freshest salad, wait to slice the apple and massage the kale until you’re ready to eat.

Storing: Store assembled leftovers in an airtight container in the fridge for up to 4 days. For the best texture, keep the dressing and nut brittle separate and add them just before serving.