Harvest Salad with Roasted Autumn Veggies and Maple Drizzle

Harvest salad should be exciting, right? And if you’re anything like me, you’re probably tired of soggy lettuce, bland toppings, or-worst-those heavy salads pretending to be healthy. After one too many meh lunches, I dove headfirst into finding an autumn showstopper. (If you’re after something hearty, colorful, and just a smidge sweet, you’re definitely in the right place.) Oh, before I forget: if you’re looking for more salad inspo, check out how to create the perfect roasted vegetables or dive into easy salad lunch prep tips. Trust me, it’ll help!

Ingredients in this autumn chicken salad recipe

Every good Harvest salad starts with the real deal: roasted autumn veggies. I kid you not, roasting brings out those deep, caramel-y flavors. For my go-to version, I use a mix of butternut squash, sweet potatoes, and Brussels sprouts. Don’t skip the apple slices-they add an unexpected crispness! Toss all this with a handful of toasted pecans (or walnuts, if you must) and dried cranberries. For the green part, I swear baby kale or spinach works better than boring lettuce.

You’ll also need cooked chicken (grilled, baked, leftovers, whatever works). And the part everyone asks about: that maple drizzle. It’s honestly just good olive oil, pure maple syrup, a splash of apple cider vinegar, and a little Dijon mustard for tang. If you want some cheese, crumbled goat cheese or feta takes everything to five-star territory. Make it your own-throw in roasted beets or pumpkin seeds if the mood strikes.

How to make homemade fall harvest salad

Okay, so here’s what I do. First, get those veggies roasting! Chop your squash, sweet potato, and Brussels sprouts into bites that fit easily on a fork. Toss them with olive oil, salt, and pepper, then fire them up in a hot oven. They’ll need about 25 minutes, but just check until everything’s golden and a little crisp on the edges.

While that’s happening, whisk together your maple drizzle. (I go back and forth on the vinegar, sometimes using orange juice if I want extra zing.) After the veggies cool slightly, pile everything on your greens. Chicken goes next, along with the apples, nuts, cranberries, and cheese. Drizzle that sweet stuff over the top, toss, and you’re set.

If you’re new to roasting, don’t worry. The veggies might look a little dark at first, but trust me, that’s where the flavor hides. In my kitchen, I usually just give it all a casual toss-fancy plating is for restaurants.

“I made this for a Friendsgiving potluck, and everyone wanted the recipe! The flavors totally pop-especially that maple dressing. It’s my go-to salad for fall now.”

How to store fall harvest salad

Not going to lie, harvest salad is best fresh. But! If you find yourself with leftovers, don’t be afraid to hang onto them. The trick is to store the veggies and chicken in one container, the greens in another, and the dressing off to the side. This way, nothing gets weirdly soggy.

Here’s a little tip: you can even enjoy leftover harvest salad cold. If you’re packing lunch, just reheat the veggies and chicken for a minute, then toss with the greens and add the dressing when you’re ready to eat. Game changer.

One time I ended up making a giant batch, and honestly, my fridge was a glorious fall feast for three days. So go ahead and double it if you’re in the mood.

Ingredient	Fridge Life (days)	Store Together?	Notes
Roasted Veggies	3-4	Yes	Best kept separate from greens
Greens	3	No	Keep in paper towel-lined container for freshness
Maple Drizzle	7+	No	Store in jar, shake before using

More filling and satisfying salads to try

Salad doesn’t have to mean boring, rabbit-food meals. Here’s how you can make your plate more like a real dinner (and less like a sad snack):

• Try a Mediterranean-inspired grain salad with quinoa or farro. More bites, more flavor.
• Add crispy chickpeas for crunch and protein.
• Go southwest: Avocado, black beans, and roasted corn work wonders.
• Toss in some cooked shrimp or steak if chicken’s not your thing.

I once ate a harvest salad big enough to make me skip dinner. Not joking. When you load up with roasted veggies, hearty grains, and a little something creamy (like feta), you’re good to go.

A rich and delicious autumn salad

If you’ve never paired warm roasted veggies with fresh greens and a sweet-tart dressing, you’re missing out. There’s magic in that combo: cozy and bright, filling but not heavy. Even picky eaters in my family (you know who you are) go in for second helpings of this colorful bowl. One time, my friend described harvest salad as “fall in a bowl” and honestly, that’s the vibe.

Serving Suggestions:

• Pair with warm bread if you want a carb kick (who doesn’t).
• Add extra fruit if you like a little surprise-think pears or pomegranate.
• Top with seeds for extra crunch.
• Works as a side at Thanksgiving, or just a lazy weeknight dinner.

You might start making this for special occasions, but soon, it’ll sneak into your everyday meal rotation. Don’t say I didn’t warn you.

Common Questions

Bring Fall Flavors to Your Table

That’s it-if you made it this far, you’re basically a harvest salad expert. To sum up: roast your veggies, use good greens, don’t skip that maple drizzle, always keep components separate for best leftovers, and experiment with what you have on hand. I’d say this is hands-down the most reliable way to get addicted to eating fall veggies! If you’re searching for more flavor-packed ideas, you should check out this amazing Autumn Harvest Salad – Our Best Bites and all their seasonal tips. Or if you need inspiration for unique salad dressings, there’s a world of options just waiting.

Now, don’t just sit there reading-go try your own version and make all your salad dreams come true!

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