Fall Harvest Salad

Sweet green copycat fall harvest salad with kale, apples, and roasted veggies.

Recipe By: Madeline
Prep: 15 minutesCook: 35 minutesTotal: 50 minutes
Servings: 4 servings 1x


Salad Ingredients

  • 1 medium sweet potato
  • 8oz brussels sprouts
  • 4 tbsp avocado oil
  • 2 boneless skinless chicken breasts
  • 1 tsp salt (for chicken)
  • 1/4 tsp black pepper (for chicken)
  • 6 cups chopped kale
  • 1/2 cup roasted pumpkin seeds (I used the pumpkin spice roasted ones from Trader Joes)
  • 1 med-large apple
  • 2oz goat cheese

Balsamic Vinaigrette


  1. Preheat oven to 425F and line a baking sheet with parchment paper
  2. Cube sweet potato and quarter the brussels sprouts and toss in 2 tbsp avocado oil
  3. Lay the veggies on the baking sheet and season with salt and pepper
  4. Bake in the oven at 425F for 25 minutes
  5. While the veggies bake, cube the chicken breast into bite size pieces and season with salt and pepper
  6. Heat 2 tbsp of avocado oil in  a frying pan over medium-high heat
  7. When the oil is warm add the chicken to the pan
  8. Cook the chicken over medium-high heat for 6-7 minutes tossing frequently – ensure that the chicken is cooked by checking for an internal temperature of at least 165F
  9. Remove the chicken from the pan to cool
  10. Prepare the balsamic vinaigrette by whisking together the balsamic vinegar, olive oil, and dijon mustard
  11. Chop the apple into bite sized pieces (If you are serving this salad later you can squeeze some lemon juice onto the apple to prevent it from browning.)
  12. When the veggies are done roasting, remove them from the oven to cool
  13. Assemble the salad starting with the chopped kale on the bottom and top with the roasted veggies, chopped apple, sauteed chicken, goat cheese and roasted pumpkin seeds
  14. When you are ready to serve the  kale salad, drizzle the balsamic dressing on top!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.