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Fall Harvest Salad

This Fall Harvest Salad is colorful, cozy, and perfect for busy weeknights or entertaining. Shredded rotisserie chicken is combined with crisp greens, roasted butternut squash, pomegranate seeds, tangy cheese, and toasted nuts, all tossed in a lightly sweet maple-Dijon vinaigrette. It’s elegant, hearty, and full of fall flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Salad
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 4 cups Mixed greens or baby spinach
  • 2 cups Shredded rotisserie chicken
  • ½ of small butternut squash peeled and cubed (about 2 cups)
  • 1 tbsp Olive oil (for roasting the squash)
  • Salt & pepper to taste
  • Pinch of cinnamon or smoked paprika
  • ½ cup Pomegranate seeds
  • ½ cup Red onion thinly sliced
  • ¼ cup Crumbled goat cheese or feta
  • ¼ cup Toasted pecans or walnuts optional
  • Sliced apple or pear optional
For the Maple-Dijon Vinaigrette
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar is
  • 1 tsp Dijon mustard
  • 1 tsp Pure maple syrup
  • Salt & pepper to taste

Equipment

  • Baking Sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Knife & cutting board
  • Measuring cups & spoons
  • Spatula or tongs

Method
 

  1. Roast the Butternut Squash
    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    Place the cubed butternut squash on the sheet pan and toss with 1 tablespoon olive oil, salt, pepper, and a pinch of cinnamon or smoked paprika if using.
    Roast for 25–30 minutes, stirring halfway through, until tender and golden around the edges. Let cool slightly while preparing the rest of the salad.
  2. Make the Dressing
    In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.
  3. Assemble the Salad
    In a large serving bowl, add mixed greens or spinach.
    Top with shredded rotisserie chicken, roasted butternut squash, pomegranate seeds, red onion, goat cheese or feta, and toasted nuts.
    Optional: Add thinly sliced apples or pears for a touch of fall sweetness.
  4. Dress and Serve
    Drizzle with the maple-Dijon vinaigrette just before serving. Toss gently and enjoy immediately.