If you’re looking for a salad that’s both cozy and refreshing, I’ve got just the thing for you. This Harvest Chicken Salad with Maple Dijon Dressing Recipe is one of my absolute favorites because it strikes that perfect balance between sweet, savory, and crunchy—all in one bowl. It’s the kind of salad that feels like a warm hug on a crisp autumn day, packed with roasted sweet potatoes, tender chicken, and a dressing that’s just the right touch of maple magic. Trust me, once you try this, it’ll become your go-to for easy weeknight meals or impressing friends without breaking a sweat.
Why You’ll Love This Recipe
- Perfect Blend of Flavors: Sweet potatoes and maple Dijon dressing create a delightful sweet-savory combo you won’t get tired of.
- Quick & Easy: Takes just about 30 minutes from start to finish—even on busy days, this comes together effortlessly.
- Nutritious and Filling: Packed with lean chicken, fresh spinach, and crunchy nuts for a balanced meal.
- Versatile: Easily customizable with seasonal fruits or nuts to suit your taste and pantry.
Ingredients You’ll Need
Each ingredient in this Harvest Chicken Salad with Maple Dijon Dressing Recipe plays a key role in making it so vibrant and satisfying. When shopping, pick fresh spinach that’s bright green, and opt for a crisp apple variety for the best crunch. And don’t skip on toasting the nuts—it really amps up the flavor.
- Avocado oil: I love this oil because it has a high smoke point and a mild flavor perfect for roasting and sautéing.
- Sweet potato: Diced into 1-inch pieces, sweet potatoes add earthiness and natural sweetness after roasting.
- Red onion: Adds a subtle sharpness that mellows beautifully when roasted.
- Salt and black pepper: Simple seasonings that bring out the natural flavors.
- Chicken breast: Cubed for quick cooking, it’s lean protein that pairs perfectly with all the salad’s textures.
- Fresh spinach: Use plenty for a fresh, leafy base loaded with nutrients.
- Dried cranberries: Their tart-sweet chewiness perfectly compliments the crunchy nuts and apples.
- Apple: I like to keep the skin on for extra fiber and a pop of color.
- Walnuts or pecans: Toasted to bring out richness and crunch.
- Mayonnaise: The creamy base of the dressing that balances the maple’s sweetness.
- Pure maple syrup: Adds natural sweetness and depth—don’t substitute with pancake syrup for the best taste.
- Dijon mustard: A zingy counterpoint that wakes up the dressing.
- Apple cider vinegar: Brings a bright tang that cuts through the richness.
Variations
I love switching things up with this Harvest Chicken Salad with Maple Dijon Dressing Recipe, depending on what I have on hand or the season. Feel free to make it your own—this salad is forgiving and flexible!
- Protein Swap: I sometimes swap the chicken breast for rotisserie chicken or turkey for a quicker fix without losing flavor.
- Nut-Free Option: Try sunflower seeds or pumpkin seeds instead of walnuts or pecans if you have nut allergies.
- Seasonal Fruits: Pears, pomegranate seeds, or even orange segments add a lovely twist during different parts of the year.
- Greens: If you want a milder leaf, baby kale or arugula work nicely instead of spinach.
How to Make Harvest Chicken Salad with Maple Dijon Dressing Recipe
Step 1: Roast the Sweet Potatoes and Onions
Start by preheating your oven to 375°F. Toss the diced sweet potatoes and red onion with about a teaspoon of avocado oil, salt, and pepper. Spread them out in a single layer on a baking sheet—this helps them roast evenly and caramelize nicely. Roast for about 15 to 18 minutes, checking for tenderness and lightly browned edges. I like to give the pan a shake halfway through to prevent sticking and encourage even cooking.
Step 2: Cook the Chicken
While the veggies are roasting, heat the remaining teaspoon of avocado oil in a skillet over medium-high heat. Add the cubed chicken, spreading it out so pieces aren’t crowded (this helps with browning). Cook the chicken for 3-4 minutes per side until golden brown and cooked through—an internal temp of 165°F is what you’re looking for. Once done, remove it from the heat and set aside. This step comes together fast, so keep an eye on it.
Step 3: Whisk Together the Maple Dijon Dressing
In a small jar or bowl, mix the mayo, avocado oil, pure maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy. I discovered that using a jar with a lid makes it super easy to shake and combine everything well, plus cleanup is a breeze.
Step 4: Toss All Ingredients Together
In a large mixing bowl, start with your fresh spinach, then add the dried cranberries, diced apple, and toasted walnuts or pecans. Once the roasted sweet potatoes and onions have cooled for 5-10 minutes (so they don’t wilt your greens), add them along with the cooked chicken. Drizzle the dressing over everything and gently toss to coat each bite. Don’t overmix—you want the textures to shine through.
Step 5: Serve and Enjoy!
This salad is best enjoyed fresh, while the sweet potatoes are still a bit warm and the dressing is gloriously creamy. Serve it right away for the ultimate flavor combo. Leftovers keep well in the fridge for up to 3 days if you want to make it ahead.
Pro Tips for Making Harvest Chicken Salad with Maple Dijon Dressing Recipe
- Toast the Nuts: I always toast the walnuts or pecans in a dry pan until fragrant before adding them—they add amazing depth and crunch.
- Don’t Overcrowd the Pan: For perfectly cooked chicken, avoid crowding the skillet; this helps get a nice golden crust instead of steaming.
- Use Fresh Maple Syrup: It really makes a difference in the dressing’s flavor; imitation syrups can taste too artificial.
- Cool Roasted Veggies Slightly: Letting sweet potatoes cool a bit prevents the spinach from wilting and keeps your salad crisp.
How to Serve Harvest Chicken Salad with Maple Dijon Dressing Recipe
Garnishes
I usually add a sprinkle of fresh chopped parsley or a few extra toasted nuts on top for color and crunch—plus, it makes it look so inviting. Sometimes I toss on a few extra dried cranberries, too, for a pop of tart sweetness.
Side Dishes
To make it a complete meal, I like pairing this salad with warm, crusty bread or a simple bowl of butternut squash soup for a cozy fall spread. It also works beautifully with a light quinoa pilaf if you want some grains on the side.
Creative Ways to Present
For special gatherings, I’ve served this salad layered in mason jars or even on baked puff pastry rounds as appetizers. It’s fun to add edible flowers or thin slices of apple fanned on top to make it extra fancy without extra work.
Make Ahead and Storage
Storing Leftovers
I store leftover salad in an airtight container in the fridge. The dressing keeps everything moist, but I do notice the spinach gets a bit wilted after a day or two, so I try to eat leftovers within 1-2 days for the freshest bite.
Freezing
This isn’t the best candidate for freezing since the fresh spinach and dressing don’t freeze well, but you can freeze leftover cooked chicken and roasted sweet potatoes separately for future uses.
Reheating
If you have leftovers, I reheat just the chicken and roasted sweet potatoes gently in a skillet or microwave, then toss them with fresh spinach and dressing before serving. This revives the textures and keeps the salad tasting bright.
FAQs
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Can I make this Harvest Chicken Salad with Maple Dijon Dressing Recipe vegetarian?
Absolutely! You can swap the chicken for roasted chickpeas or tofu cubes for a satisfying vegetarian version. Just season and roast them similarly to match the dish’s flavors.
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What type of apple works best in this salad?
For crunch and a hint of tartness, I prefer using crisp apples like Fuji, Honeycrisp, or Granny Smith. They hold up well without turning mushy.
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Is the dressing gluten-free?
Yes! All the ingredients in the dressing are naturally gluten-free. Just make sure your Dijon mustard brand doesn’t contain any unwanted additives if you need strict gluten-free.
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Can I use pre-cooked chicken for this recipe?
You sure can! Using rotisserie or leftover cooked chicken speeds up prep time—just chop it into cubes and toss it in with the salad ingredients, skipping the cooking step.
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How do I keep the salad from getting soggy?
Make sure roasted sweet potatoes and onions have cooled before tossing them with spinach. Also, store salad separately from dressing if planning to prep ahead.
Final Thoughts
I can’t say enough about how often this Harvest Chicken Salad with Maple Dijon Dressing Recipe comes to my rescue. It’s reliable, bursting with flavor, and always a crowd-pleaser—especially when you want something that feels both hearty and fresh. Give it a try the next time you want a flavorful meal without fuss, and I promise you’ll be adding this one to your staple recipes, just like I did!
PrintHarvest Chicken Salad with Maple Dijon Dressing Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Harvest Chicken Salad with Maple Dijon Dressing is a delightful combination of tender roasted sweet potatoes, juicy pan-seared chicken, fresh spinach, crisp apples, dried cranberries, and toasted nuts, all tossed in a creamy and tangy maple dijon dressing. Perfect for a nutritious and flavorful autumn-inspired meal.
Ingredients
For The Salad:
- 2 teaspoons avocado oil, divided
- 1 medium sweet potato, peeled and diced into 1-inch pieces (~2 cups)
- 1 small red onion, diced (~1 cup)
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 lb raw chicken breast, cubed
- 4 large handfuls fresh spinach (5 ounces)
- ½ cup dried cranberries
- 1 medium apple, diced (about 1 cup)
- ½ cup chopped walnuts or pecans, toasted
For The Creamy Maple Dijon Dressing:
- ¼ cup mayo
- 3 tablespoons avocado oil
- 3 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F to prepare for roasting the sweet potatoes and onions, which will bring out their natural sweetness and soften them perfectly.
- Prepare and Roast Vegetables: On a baking sheet, combine the diced sweet potato and red onion. Drizzle with 1 teaspoon of avocado oil, sprinkle with salt and pepper, and toss well to coat evenly. Spread the veggies out in a single layer and roast in the oven for 15-18 minutes until tender and caramelized.
- Cook the Chicken: While the vegetables roast, heat a skillet over medium-high heat. Add the remaining 1 teaspoon of avocado oil and swirl to coat. Add the cubed chicken breast and cook for about 3-4 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Remove from heat and set aside.
- Make the Dressing: In a small jar or bowl, whisk together the mayo, avocado oil, pure maple syrup, dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. Set the dressing aside.
- Combine Salad Ingredients: In a large mixing bowl, place fresh spinach, dried cranberries, diced apple, and toasted walnuts or pecans. Once the roasted sweet potatoes and onions have cooled for 5-10 minutes, add them along with the cooked chicken to the bowl.
- Toss and Serve: Drizzle the creamy maple dijon dressing over the salad and gently toss everything together until all ingredients are evenly coated. Serve the salad immediately for the best freshness and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- To toast walnuts or pecans, spread them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- For a dairy-free option, use a vegan mayo in the dressing.
- Feel free to swap out the spinach for kale or mixed greens if preferred.
- Roasting the sweet potatoes and onions can be done a day ahead to save time on busy days.
Nutrition
- Serving Size: 1 salad serving
- Calories: 420
- Sugar: 14g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg