Apple and Sweet Potato Fall Salad

Salads so often get a spring or summer label because that’s when most produce is at its peak, but I absolutely love a good fall salad. This one pairs in-season apples with cranberries for a sweetness that balances perfectly with nutty pecans, hearty chicken, savory feta, and, of course, roasted sweet potatoes. Add in a dressing that’s a little bit sweet, a little bit acidic and you have the perfect meal to enjoy as the leaves begin to drop.

Apple and Sweet Potato Fall Salad

The perfect way to use fresh fall produce and enjoy a tasty and healthy meal!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad

Servings 4

Ingredients

  

Salad

• 1 pound chicken breast or rotisserie chicken
• 1 large or 2 small sweet potatoes chopped
• 2 tbsp olive oil split
• 1 tsp paprika split
• 1 tsp salt split
• 1 tsp black pepper split
• 1 tsp garlic powder split
• 1 medium apple chopped
• 10 oz mixed greens
• 1/2 cup pecans chopped
• 1/2 cup dried cranberries
• 1/2 cup feta cheese crumbled

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp honey
• 1 tsp dijon mustard
• salt to taste

Instructions

 

Salad

• Cut the sweet potatoes into small cubes. Add them to a medium bowl and mix with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.

  Oven method: Preheat the oven to 400 degrees. Spray a pan with nonstick cooking spray and pour the sweet potato mixture into a single layer. Place in the oven and bake for 25-30 minutes until potatoes are fork-tender.

  Air fryer method: Preheat the air fryer to 400 degrees. Once pre-heated, spray the inside of the air fryer with nonstick cooking spray. Pour the potato mixture into the air fryer and shake so they are in a single layer. Cook for 12-15 minutes, until fork-tender.
• You can skip this step if you are using pre-cooked or rotisserie chicken.

  Otherwise, place a large pan over medium-high heat and drizzle with 1 tbsp of olive oil. Coat the chicken with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Place the seasoned chicken into the pre-heated skillet and cook for about 5-7 minutes per side, until the internal temperature is 165 degrees. You can place a top on the skillet, which will cook the chicken faster if it is browning too much.
• Place a small skillet over medium heat and add the pecans. Cook for about 5 minutes, stirring occasionally, until pecans start to smell nutty and become lightly browned.
• In a large salad bowl, layer the mixed greens, apple, pecans, feta cheese, toasted pecans, cooked chicken, and roasted sweet potatoes.
• Pour dressing over top and mix. Serve and enjoy!

Dressing

• In a small bowl whisk together the balsamic vinegar, olive oil, honey, dijon mustard, and salt.

Notes

Only add dressing to the portion of salad you are going to eat. I like to store the leftovers for lunch the next day with dressing on the side and pecans in a separate container to keep them crunchy and keep everything fresh. 

You can use any type of chicken for this recipe or leave it out altogether! Rotisserie, pre-marinated, plain chicken breasts, or chicken thighs all work. 

Similarly, any type of apple will work. I tend to gravitate to Honeycrisp apples because they’re sweet and juicy with a nice crunch. 

If you love salads as much as I do then you must try my Ground Turkey Taco Salad, Kale Apple Almond Salad, and Southwest Chicken Salad!