This fall harvest salad is bursting with fresh autumn flavors! With roasted sweet potatoes, apple, chicken, cranberries, candied pecans and feta, it’s a salad you’ll make again and again.
This fall salad recipe wasn’t in my original content plan, but after making it on a whim it was just too good not to share with you right away! Yes, we’re nearing winter, but trust me, you need to make this seasonal salad asap. I’ve also served it (without the chicken) as a side salad at a few family dinners and everyone kept going back for seconds!
I could eat this fall salad every week and never get tired of it! It’s packed with so much goodness: crisp apple, sweet cranberries, crunchy pecans and tangy feta cheese. I add sliced chicken breast or rotisserie chicken to make it a main dish, or leave the chicken out and serve it as a holiday side salad. It’s festive and full of flavor in every bite!
My quick candied pecans are the star of this fall salad. I could eat them by the handful, but I try to resist! They take less than 10 minutes to make and they’re sweet, buttery and crunchy. If you like this fall harvest salad, I think you’ll also enjoy my Spinach Salad with Apple and Butternut Squash Salad recipes.
What You’ll Need to Make this Fall Salad
Here’s a quick look at the components of this salad, plus a few substitutions you can try. I’ve also listed some more recipe variations below!
- Candied Pecans: I make a quick stovetop version of my baked candied pecans recipe for this salad. I combine the pecans with butter, pure maple syrup, cinnamon and salt in a nonstick skillet and cook until the coating thickens on the pecans. As they cool, they coating hardens so they get nice and crunchy. You can substitute walnuts if desired.
- Roasted Sweet Potatoes: I just love how the edges get all toasty and caramelized, while the centers bake up soft in the oven. I let the roasted sweet potatoes cool before adding them to the salad.
- Honey Mustard Dressing: What ties this salad together and makes it extra special is the tangy honey mustard dressing. It is the perfect complement to the fall flavors. I add a spoonful of Greek yogurt to the dressing to make it ultra smooth and creamy.
- Baby Arugula: This tender, slightly spicy green is my favorite in this fall salad. I like how it holds up better than mixed greens and adds flavor complexity. If you don’t care for arugula, baby spinach is a good substitute.
- Chicken Breast: This is a great use for rotisserie chicken or leftover chicken! If you’re cooking chicken specifically for this salad, I recommend using my Poached Chicken recipe.
- Apple: I like to use a sweet-tart apple, such as Honeycrisp, Cosmic Crisp or Sugar Bee.
- Dried Cranberries: They add a delicious sweet-tart bite and a pop of color.
- Feta Cheese: Or substitute goat cheese or sharp cheddar (white or yellow).
Make-Ahead Tips
Since there are a few different parts to prep for this salad, I like to get some of the work done ahead of time to make it faster to put the salad together at dinner time.
- The candied pecans can be made up to one week ahead. Once cool, store them in an airtight container in the fridge.
- You can roast the sweet potatoes up to 1-2 days ahead, then store them in an airtight container in the refrigerator.
- The salad dressing can be stored in an airtight container in the refrigerator for up to 4 days. Whisk it well before using.
- Use leftover cooked chicken, rotisserie chicken or cook the chicken up to 3 days ahead of time and store it in the fridge until you’re ready to put the salad together.
Recipe Variations
- Pomegranate seeds are a great substitute for the dried cranberries.
- Try Roasted Butternut Squash in place of the sweet potatoes.
- Swap the candied nuts for toasted pecans or walnuts.
- To serve this as a side salad, leave out the chicken. I’ve also served this without sweet potatoes and chicken and it’s still amazing.
- If you don’t care for honey mustard dressing, I also love this salad with my Lemon Vinaigrette recipe.
More Fall Salad Recipes
If you love this fall salad, I think you’ll also enjoy these autumn-inspired salad recipes:
- Farro Salad – My go-to when I want a light, nutritious dinner that’s also so yummy!
- Kale Salad – This one also features apple and cranberries, plus pepitas for crunch!
- Arugula Salad – Fresh pear, shaved Parmesan and sliced almonds… this side salad is simple and delish!
- Wild Rice Salad – A festive favorite for your holiday table or meal prep lunches.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Fall Harvest Salad
This fall harvest salad features the best autumn flavors! I serve it with sliced chicken or rotisserie chicken for a satisfying main dish salad, or leave off the chicken and it makes a beautiful side salad. Everyone always asks for this recipe!
Ingredients
For the quick candied pecans:
- 1 tablespoon butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup raw pecan halves
For the roasted sweet potatoes:
- 1 large or 2 medium sweet potatoes, about 1.5 pounds
- 1 ½ tablespoons olive oil
- salt and pepper, to taste
For the honey mustard dressing:
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ tablespoons smooth (not grainy) Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon plain Greek yogurt
- ⅛ teaspoon fine sea salt
- freshly ground black pepper, to taste
Remaining Ingredients:
- 6 cups baby arugula, 5-6 ounces
- 3 cups sliced cooked chicken breast, or chopped rotisserie chicken
- 1 large apple, chopped
- ⅓ cup dried cranberries, or pomegranate seeds
- ¼ cup crumbled feta cheese
Instructions
Make the quick candied pecans:
- Add the butter, maple syrup, cinnamon and salt to a medium skillet or saucepan. Stir over medium-low heat until butter is melted, then stir in the pecans. Cook, stirring, for 5-7 minutes, until liquid is reduced and caramelized on the pecans and pecans are lightly toasted. Spread pecans out in an even layer on a sheet of parchment paper and let them cool.1 tablespoon butter, 2 tablespoons pure maple syrup, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt, 1 cup raw pecan halves
Roast sweet potatoes:
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Peel the sweet potatoes, if desired. Or, leave the skins on for added texture. Chop the potatoes into ¾-inch cubes and place on the parchment-lined baking sheet. Drizzle the olive oil over the sweet potatoes. Sprinkle with salt and pepper. Toss to evenly coat the potatoes with the oil and seasonings, then spread them out in an even layer with some room in between each piece.1 large or 2 medium sweet potatoes, 1 ½ tablespoons olive oil, salt and pepper
- Bake in the preheated oven for 15 minutes. Then toss/flip the sweet potato pieces and continue baking for 10-15 minutes more, until they are golden brown on the edges and tender in the middle. Let cool slightly.
Make the honey mustard dressing:
- Combine all dressing ingredients in a small bowl or jar with a lid. Whisk or shake until well combined.3 tablespoons olive oil, 2 tablespoons honey, 1 ½ tablespoons smooth (not grainy) Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon plain Greek yogurt, ⅛ teaspoon fine sea salt, freshly ground black pepper
Assemble salad:
- Add arugula to a large salad bowl. Add the sliced cooked chicken, chopped apple, roasted sweet potatoes, dried cranberries, feta and candied pecans. Drizzle dressing over salad, a little at a time, and toss to combine, until salad is dressed to your liking. You may not need all of the dressing.6 cups baby arugula, 3 cups sliced cooked chicken breast, 1 large apple, ⅓ cup dried cranberries, ¼ cup crumbled feta cheese
Notes
- Nuts: You can substitute toasted pecans or walnuts for the candied pecans if desired. You can also use walnuts in the quick candied pecans recipe.
- Sweet Potatoes: You can swap roasted butternut squash for the sweet potatoes.
- Apple: I like to use a sweet-tart apple, such as Honeycrisp, Cosmic Crisp or Sugar Bee.
- Cheese: Goat cheese or sharp cheddar (white or yellow) are also great in this salad. You can swap them for the feta.
- Dressing: If you don’t care for honey mustard dressing, I also love this salad with my Lemon Vinaigrette recipe.
- Make Ahead: Candied pecans can be made up to one week ahead. You can roast the sweet potatoes up to 1-2 days ahead. The salad dressing can be stored in an airtight container in the refrigerator for up to 4 days. Whisk it well before using. Store all components in separate airtight containers in the refrigerator until you’re ready to assemble the salad.
Calories: 710kcal, Carbohydrates: 47g, Protein: 39g, Fat: 43g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 24g, Cholesterol: 105mg, Sodium: 458mg, Potassium: 777mg, Fiber: 7g, Sugar: 31g, Vitamin A: 8920IU, Vitamin C: 8mg, Calcium: 170mg, Iron: 3mg
Nutrition information is an estimate.
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