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Fall Harvest Salad with Chicken

Fall harvest salad with chicken featuring caramelized butternut squash, crisp apple, toasted pecans, and creamy goat cheese over mixed greens. Juicy roasted chicken and a maple-cider vinaigrette bring warm autumn flavor with a hearty, full-meal texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and roast vegetables
  • 2 boneless, skinless chicken breasts about 1.5 lb
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 cup butternut squash peeled and cubed (1/2-inch)
  • 0.5 tsp ground cinnamon
Salad toppings
  • 6 cup mixed greens spring mix or baby spinach
  • 1 medium apple Honeycrisp or Gala, thinly sliced
  • 0.5 cup pecans toasted
  • 0.5 cup goat cheese crumbled
  • 0.33 cup dried cranberries
Maple-Cider Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the squash and chicken
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the butternut squash cubes with 1 tbsp olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp pepper, then spread on one side of the sheet pan.
  3. Rub the chicken breasts with the remaining olive oil, salt, and pepper, then place them on the other side of the sheet pan.
  4. Roast together for 20–25 minutes at 425°F, until the chicken reaches 165°F internally and the squash is tender and caramelized at the edges, flipping the squash once.
Rest, slice, and make the vinaigrette
  1. Let the chicken rest for 5 minutes, then slice into strips.
  2. Whisk the vinaigrette in a small jar or bowl until emulsified: olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Assemble and serve
  1. Arrange the mixed greens on a large platter or in bowls.
  2. Top with the roasted squash, sliced chicken, apple slices, toasted pecans, goat cheese, and dried cranberries.
  3. Drizzle with the vinaigrette just before serving.

Notes

For the best caramelized squash, spread everything in a single layer and avoid crowding on the sheet pan. Store leftovers covered in the fridge up to 3 days; keep vinaigrette separate and reassemble for best texture. Freezing is not recommended for this salad. For a lighter option, use reduced-fat goat cheese while keeping the vinaigrette the same.