Fall Harvest Salad

Fall Harvest Salad

Fall Harvest Salad (Single Serving)

A hearty, healthy salad full of autumn flavor and texture. Great for meal prep or a cozy solo lunch.

Ingredients:

  • 1 cup chopped lettuce (any kind – romaine, spring mix, or kale works well)

  • 1/4 cup roasted sweet potatoes, cubed

  • 1 tablespoon pumpkin seeds (pepitas)

  • 1 tablespoon sunflower seeds

  • 1-2 apples (cut and add before eating)

  • 4 oz cooked chicken breast (Crockpot method below)

  • Optional: Seed oil free dried cranberries

Prep Time:

  • Total: ~3 hours (hands-on time: 15 minutes)

Instructions:

1. Cook the Chicken (Slow Cooker Method):

Do this step ahead for easy weekday meals!

  • Place 1–2 boneless, skinless chicken breasts (for multiple servings) in the Crockpot.

  • Add 1/4 cup chicken broth or water, and season with salt, pepper, and a pinch of garlic powder or your favorite herbs.

  • Cook on Low for 3–4 hours or until the chicken is fully cooked (internal temp: 165°F / 74°C).

  • Let cool slightly, then shred or slice 4 oz for the salad. Refrigerate the rest for later use.

 

2. Roast the Sweet Potatoes:

This can be done alongside the chicken or the night before.

  • Preheat oven to 400°F (200°C).

  • Peel and cube 1-2 sweet potatoes 

  • Toss with a small drizzle of olive oil and a pinch of salt.

  • Spread on a baking sheet and roast for 30-40 minutes, flipping halfway through, until golden and tender.

  • Let cool slightly before adding to salad.

 

3. Assemble the Salad:

In a bowl, combine:

  • 1 cup chopped lettuce

  • 1/4 cup roasted sweet potatoes

  • 4 oz cooked chicken (sliced or shredded)

  • 1 tablespoon pumpkin seeds

  • 1 tablespoon sunflower seeds

  • 1/2 apple

 

Optional Dressing:

I used Green Goddess dressing from Primal Kitchen or try a simple vinaigrette:

  • 1 tbsp olive oil

  • 1 tsp apple cider vinegar or lemon juice

  • Dash of maple syrup or honey

  • Salt & pepper to taste
    Whisk and drizzle over salad.

 

Tips:

  • Double or triple the chicken and sweet potatoes for quick assembly throughout the week.

  • Add dried cranberries, goat cheese, or roasted beets for extra fall flavor.

 

Macros: 1 serving 

  • Calories: 485 
  • Protein: 40
  • Carbs: 24
  • Fat: 27 varies with dressing and amount

 

 

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