An overhead shot of four containers with Fall Harvest Salad in them. — Makes: *5 Servings*
Per Serving: *29g Protein | 350 Cal*

Jump to Recipe

When the temperatures start to fall, the air gets a little chillier, and the leaves start to turn, fall produce takes center stage. The markets are bursting with winter squash, kale, pumpkin, Brussels sprouts, onions, apples, and the like, and you’re more than ready for a little fall cooking. This hearty fall harvest salad embraces all of the best produce fall has to offer. It’s full of wholesome ingredients like butternut squash, apple, red onion, sweet potato, and Brussels sprouts, and topped off with creamy feta, savory chicken, maple (or honey) mustard vinaigrette.

Although this salad does work well for fall meal prepping, I would recommend being strategic in how you prep and pack the salad to keep everything as fresh as possible. Whether you’re new to meal-prepping or an old pro, this healthy, satisfying salad is one dish you should definitely add into your fall meal-prepping routine.

You’ll Love This Fall Harvest Salad Recipe

Tons of Protein: With nearly 30 grams of protein per serving, this healthy salad will keep you feeling fuller for longer.
Packed with Fresh Seasonal Produce: With plenty of Brussels sprouts, sweet potatoes, butternut squash, and crisp apples, this salad is full of fall flavors. It gets even more of a seasonal flavor boost from the maple (or honey) Dijon vinaigrette.
Quick and Easy Meal Prep: Because this recipe makes 5 servings, it’s an easy choice for meal prep. Make the recipe as written, then divide up your salad into 5 portions for a work week's worth of lunches.
Super Simple Homemade Dressing: Easily shaken up in a mason jar or whisked in a bowl, this vinaigrette is tangy, sweet, and so delicious.
Just as Nutritious as It is Delicious: This salad is just the meal to help you meet your nutrition goals. With 350 calories, 29g protein, 31g carbs, and 4g fat per serving, it’s a satisfying salad you can feel good about.

Ingredients

For the Salad:

1 bag frozen grilled chicken breast (or 1.5 lbs cooked chicken breast)
1-2 small bunches of chopped romaine
½ bag of mixed greens
1 lb Brussels sprouts, cut into quarters
3 cups butternut squash, cubed
1 sweet potato, cubed
½ red onion, sliced
1-2 apples, diced (choose your favorite variety)
1.25 cups crumbled feta cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the apple cider vinaigrette:

¼ cup + 1 tablespoon maple syrup, honey, or agave
¼ cup + 1 tablespoon apple cider vinegar
3 tablespoons Dijon mustard
1.5 tablespoons olive oil
Salt and pepper to taste

Instructions

1. Preheat the Oven: Turn your oven on to preheat and set it to 400°F.

2. Season the Veggies: Place your Brussels sprouts, sweet potato, butternut squash, and red onion on a baking sheet in a single layer. Drizzle 2 tablespoons of olive oil over the top, then season with garlic powder, onion powder, salt, and pepper. Toss the veggies well until they’re coated evenly.

3. Roast the Veggies: Place the baking sheet with veggies on it into the preheated oven and roast them until they’re cooked through and slightly caramelized, about 30 minutes.

4. Make the Vinaigrette: While the vegetables are in the oven, make the dressing. Add the sweetener (whichever you prefer), apple cider vinegar, mustard, and oil to a small mason jar with a lid. Shake well until combined. Taste and adjust seasonings if needed. If you don’t have a jar with a lid, mix your dressing in a small bowl and whisk well until combined. Taste and season if needed.

5. Prep the Chicken: If you’re using frozen cooked chicken, heat through according to package instructions. If you’re using cooked chicken, divide it into equal portions.

6. Put Your Salad Together: If you’re eating your salad immediately, assemble your salad in a large bowl: Greens, then roasted veggies, chicken, apple, and feta. If you’re meal prepping, portion your ingredients into 5 containers. If meal prepping, set out 5 containers. In this case, start with the roasted veggies and chicken, then the apple and feta, then top your container with greens. This will help keep your greens fresh.

7. Serve Your Salad (or Store It): For a fresh salad, drizzle with your homemade dressing and then plate and serve. If you’re meal prepping, store the vinaigrette separately until you’re ready to eat. Then, add 2 tablespoons of dressing and toss. Enjoy!

Nutritional Information (Per Serving - Serves 5)

Calories: 350
Protein: 29g
Carbs: 31g
Fat: 4g

Salad Tips and Tricks

No Soggy Salads: Whether you’re intentionally meal prepping or you just know you won’t serve the whole salad in one go, store the vinaigrette separately to keep your greens and vegetables as fresh as possible.
No Chicken? No Problem: Whether you don’t like or eat chicken or you’re just looking for something different, consider topping your salad with turkey, tofu, cannellini beans, or chickpeas.
Add Nuts: This salad is great on its own, but for a little extra crunch, consider adding some toasted pecans, slivered almonds, walnuts, or pumpkin seeds. You could also add toasted bread crumbs if you’re not counting carbs.