& Chicken, Apples + Cheddar!

You’ll fall in love with this hearty salad full of seasonal ingredients like honeycrisp apples, juicy chicken, salty unexpected cheddar and sautéed squash ribbons!

Every bite your fork finds will have a mix of sweet and salty, creamy and tart, crunchy and chewy! I am obsessed with the mix of flavors and textures.

First you’ll start with a couple big handfuls of kale with their ribs removed — so key! The ribs are way too fibrous and tough, so removing them makes for a much more pleasant salad-eating experience, lol. Another way to make kale even more attractive? A little massage action. Pour on the dressing, gently rub the leaves with your fingers and say hello to your new favorite salad greens! Massaging helps to soften them as they absorb the dressing flavor.

What Makes This Salad So Special?

You might be wondering what makes this Fall Harvest Kale Salad so unique. It’s the delightful combination of sweet and salty, creamy and tangy, crunchy and chewy. Every bite is an adventure, thanks to the mix of flavors and textures. From the savory grilled chicken to the crisp honeycrisp apple and the rich, shredded Unexpected Cheddar from Trader Joe’s, this salad is a standout choice for any autumn meal.

Why I Love This Salad

This Fall Harvest Kale Salad is not just tasty; it’s a beautiful blend of flavors and textures. The honeycrisp apple provides a sweet crunch, the grilled chicken adds protein, and the pumpkin seeds bring a delightful crunch. The Unexpected Cheddar adds a creamy, salty contrast to the sweet dates and crisp apples. Every bite is a celebration of fall season’s best ingredients!

The juicy + seasoned chicken, chewy dates, crisp apples and maple roasted pumpkin seeds all add insane texture to the salad! The salty cheddar cheese and sharp red onions add balance to the sweetness from the dates and apples. I love when sweet and salty flavors can come together in every bite!

Here’s how you’ll make the Fall Harvest Kale Salad:

Ingredients

To create this delicious autumn salad, gather the following ingredients:

2 boneless, skinless chicken breasts
2 tbsp. all-purpose grilling seasoning
4 cups chopped curly kale (leaves removed from ribs)
1 honeycrisp apple, diced
6 dates, pitted and halved
½ red onion, sliced thinly
2 cups butternut squash ribbons or noodles
⅓ cup shredded Unexpected Cheddar from Trader Joe’s (or white sharp cheddar; omit for Whole30 diet)
¼ cup roasted pumpkin seeds (I used maple flavored)
Olive oil for sautéing (or avocado oil for Whole30)

Dijon dressing:

3 tbsp. dijon mustard
2 cloves garlic (minced)
1 tsp. salt
½ tsp. pepper
½ cup good olive oil (sub avocado oil for Whole30)

Instructions

Season chicken breasts on both sides with grilling seasoning, pressing it into each breast.
In a nonstick skillet, warm 2 tbsp. olive oil over medium heat. When warm, add seasoned chicken breasts “pretty side” down first. Cook for 4-5 minutes or until golden, then flip over and cook for another 4-5 minutes. Turn heat down to low and add ¼ cup water to the pan to create steam. Cover and let cook for an additional 2-3 minutes. Remove from heat.
Whisk together all ingredients for the dijon dressing. Place kale into a salad bowl, then drizzle on dressing. Massage with hands or kitchen tongs to soften leaves.
Dice all ingredients for salad, arranging on top of lettuce as you go.
In the same pan you cooked chicken, warm another 1 tbsp. olive oil. When warm, add butternut squash ribbons and season with salt and pepper. Cook until soft, about 2-3 minutes. Place onto salad.
Slice the chicken breasts and arrange on top of salad. Top with pumpkin seeds and cheddar cheese.
Toss everything together and serve!

Tips for Making This Salad

Massaging the Kale: Don’t skip this step! Massaging the kale helps break down its tough fibers, making it more enjoyable to eat. Plus, it helps the kale soak up all the flavors from the dressing.
Customize Your Ingredients: Feel free to swap out ingredients based on your preferences. If you’re doing Whole30, simply omit the cheese and use avocado oil instead of olive oil.
Meal Prep: This salad is a huge hit for meal prep. Store the components separately in airtight containers, and assemble the salad just before serving. It’s perfect for a quick lunch or as a side dish for dinner!

FAQs

Yes, absolutely! While kale provides a hearty base, you can definitely swap it for other salad greens. For a lighter option, you might use a mix of spring mix and baby spinach. If you prefer a more seasonal touch, consider mixing in some fresh arugula or even peppery arugula for a bit of bite. Just keep in mind that the texture and flavor profile might change slightly. Choosing different leafy greens is a great way to customize the salad to your taste.

Yes, you can prepare parts of the salad the night before, which is perfect for meal prep! Store the components separately in an airtight container to keep everything fresh. For instance, keep the salad greens and dressing ingredients separate from the cooked chicken and roasted vegetables. When you’re ready to serve, just toss everything together.

To enhance the seasonal flavor of your fall kale salad, consider incorporating root vegetables like roasted sweet potatoes or brussels sprouts. Adding a touch of maple syrup to the salad dressing can also bring out a lovely sweetness that complements the autumn ingredients. You might also experiment with apple cider vinaigrette or sherry vinegar to give the salad a tangy twist. Mixing in some creamy goat cheese or feta cheese can add a rich, savory element that pairs well with the other fall ingredients.

For storing leftover salad, it’s best to keep the components separate to maintain their freshness. Place the salad greens in a large bowl or a mason jar with parchment paper between layers to keep them crisp. Store the dressing in a small jar or bottle and add it just before serving. If you have roasted vegetables or cooked chicken, store them in separate airtight containers. This way, you can enjoy the salad as fresh as it was the first time you made it.

Absolutely! This recipe is quite flexible. If you prefer a different type of apple, such as tart apples or a sweeter variety, feel free to swap them out. For a dairy-free version, you can omit the cheese or use a dairy-free alternative. If you’re looking for a different type of nut or seed, try adding almonds or sunflower seeds instead of pumpkin seeds. For a tangy kick, consider adding a splash of lime juice or additional lemon juice. Adjusting the ingredients to your preferences is a great way to make this salad fit your taste and dietary needs.

Whether you’re serving it at a Thanksgiving table, bringing it to a potluck, or just enjoying it for yourself, this Fall Harvest Kale Salad is sure to impress. The combination of fall’s best ingredients creates a hearty, flavorful salad that’s both nutritious and satisfying.

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