A beautiful fall-inspired salad filled with tender herb-roasted chicken, caramelized butternut squash, crisp apples, and sweet pomegranate seeds. Tossed with baby kale, crunchy pecans, pepitas, and creamy feta, every bite brings together the fresh, cozy flavors of autumn.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A beautiful balance of protein, fiber-rich vegetables, healthy fats, and seasonal ingredients. Hearty enough for a complete meal and perfect for fall gatherings or make-ahead lunches.
What Makes It So Flavorful?
Sweet roasted butternut squash, crisp apples, juicy pomegranate seeds, and tangy feta create a delicious contrast of flavors and textures. Toasted pecans, pepitas, and a homemade apple cider vinaigrette bring everything together.
Helpful Tips
Roast the squash and chicken ahead of time for easy assembly. For more tender kale, gently massage the leaves with a little dressing before adding the remaining ingredients.
Fall Harvest Chicken Salad
COLORFUL · FLAVORFUL · HEARTY
4 SERVINGS | PREP 15-20 MINUTES | COOK 25-30 MINUTES
Ingredients:
For the Roasted Butternut Squash
3 cups peeled butternut squash, cut into ½-inch cubes
1½ tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the Chicken
1 pound boneless, skinless chicken breasts (about 2 medium breasts)
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the Salad
6 cups fresh chopped kale
1 cup finely shredded red cabbage
1 large Honeycrisp apple, diced
½ cup fresh pomegranate seeds
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
¼ cup pumpkin seeds, toasted
¼ cup chopped pecans, toasted
¼ cup dried cranberries, unsweetened
½ cup Apple Cider Vinaigrette (see recipe↗) OR Maple Dijon Dressing (see recipe↗)
Method:
Preheat to 400°F and line two large baking sheets with parchment paper.
Roast the squash. Toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread in a single layer on one baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Prepare the chicken. Pat the chicken dry and rub with olive oil, Italian seasoning, garlic powder, salt, and pepper. Place on the second baking sheet, leaving space between the pieces.
Bake for approximately 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into bite-sized pieces.
Toast the nuts and seeds. While the chicken and squash cook, add the pumpkin seeds and chopped pecans to a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
Assemble the salad. In a large serving bowl, combine the kale, shredded red cabbage, roasted butternut squash, sliced chicken, diced apple, pomegranate seeds, red onion, and dried cranberries.
7. Drizzle with your favorite dressing and gently toss. Top with feta cheese, toasted pumpkin seeds and pecans. Add more dressing as desired and serve.
Recipe Notes
Dressing Options: Apple Cider Vinaigrette adds a bright, tangy finish, while Maple Dijon Dressing brings a slightly sweeter flavor that pairs beautifully with the roasted squash and apples.
Apple Varieties: Honeycrisp and Pink Lady apples hold their crisp texture and add just the right balance of sweetness and tartness.
Greens Variation: Substitute baby spinach or a combination of baby kale and arugula for a milder, slightly peppery flavor.
Cheese Options: Try goat cheese instead of feta for a softer, creamier texture.
Make-Ahead: Roast the squash, cook the chicken, toast the nuts and seeds, and prepare the dressing ahead of time. Store separately in the refrigerator and slice the apple just before serving.
Storage: Store the cooked chicken and squash in airtight containers in the refrigerator for up to 3–4 days. Keep the greens, toppings, and dressing separate until ready to serve for the freshest texture.
Seasonal Variations: Swap pomegranate seeds for dried cherries or add thinly sliced pears for another delicious fall combination.
Nourish & Rooted Tip: For easy meal prep, divide the kale, chicken, and roasted squash among four containers. Keep the apples, crunchy toppings, and dressing separate until serving for fresh, flavorful lunches throughout the week.
