Apple Harvest Salad

Name: Apple Harvest Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.5 teaspoon ground cinnamon; .25 teaspoon ground nutmeg; .13 teaspoon allspice (1/8th teaspoon); .13 teaspoon cardamom; .25 cup cassava flour; .25 cup arrowroot starch; 1 pound boneless, skinless chicken breast filets; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons light olive oil (coconut, or avocado oil); 2 tablespoons apple cider (can substitute 100% apple juice); 1 tablespoon Dijon mustard (country style, or mustard of your choice); 1 tablespoon honey; sea salt and ground black pepper, to taste; 8 cups spring mix lettuce (or any combination of lettuce); 1 large honey crisp apple, cored and chopped (substitute pink lady, gala, or Fuji); 2 tablespoons pumpkin seeds ("pepitas" raw or roasted); 3 tablespoons chopped pecans (substitute walnuts or pistachios); 3 tablespoons unsweetened, dried cranberries; .25 cup feta cheese, blue cheese, or cubed cheddar (optional)

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Apples are available all year long, but there is something extra special about apples in autumn. This Apple Harvest Salad recipe is the perfect way to enjoy those crisp, sweet apples and fresh apple cider. Toss it all together with some leafy greens, crunchy pecans and pumpkin seeds, crispy chicken, and sweet dried cranberries for a healthy meal that is sure to be a crowd pleaser.

A bowl filled with lettuce, chopped apples, pecans, dried cranberries, sliced chicken, and feta cheese.

The sweet to tart ratio in this salad is perfect, with an added touch of cinnamon and warm spices to take you to fall-flavored heaven! All of the ingredients used are Whole30 and Paleo, making this salad incredibly delicious and healthy!

This Apple Harvest Salad is crispy, crunchy, sweet, tart, and incredibly delicious! COPYRIGHT © 2017 COOKING WITH CURLS

I originally shared this recipe October 2017. Updated November 2022.

What you will need

Ingredients needed to make Apple Harvest Salad with seasoned chicken.

Boneless, skinless, chicken breast filets
Cinnamon, nutmeg, and allspice – or substitute apple pie spice.
Cassava flour and arrowroot powder create a light, crispy coating for the chicken.
Olive oil
Apple cider
Apple cider vinegar – can substitute balsamic if you prefer.
Honey for a touch of sweetness to balance the vinegar.
Dijon mustard for added tang.
A light oil such as olive, avocado, or coconut.
Spring Mix – a combination baby spinach, arugula, frissee, radicchio, kale, baby butter lettuce depending on season.
Hone crisp or gala apples
Pecans
Pumpkin seeds (pepitas)
Sugar-free dried cranberries
Optional feta, cheddar, or bleu cheese (not whole30 or paleo)

Be sure to check out the detailed printable recipe card below

Looking down on a large bowl filled with salad, apple chunks, dried cranberries, chicken, pepitas, and feta cheese.

How to make fall harvest salad

Make the crispy chicken

Mix the cinnamon, nutmeg, and allspice together with the cassava flour and arrowroot starch.

Cinnamon, nutmeg, allspice, flour, and arrowroot in a small bowl.

Pour mixture onto a plate and dredge each chicken breast through the mixture to thoroughly coat both sides. Set aside.

A chicken breast on a plate coated with seasoning mixture.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden and internal temperature reaches 165 degreesF.

Cooked chicken breasts in a skillet with oil.

Remove to a plate and allow to rest for 10 minutes.

Make the apple cider vinaigrette

Whisk the apple cider, honey, apple cider vinegar, oil, and Dijon together in a large bowl.

Apple cider, honey, dijon, vinegar, and oil in a mixing bowl.

Core and chop the apple, then toss with the dressing to keep the apples from browning.

Chopped apples in a mixing bowl with apple cider vinaigrette.

To assemble the salad

Place the lettuce mixture in a large serving bowl. Add the pecans, pepitas, and dried cranberries. Use a slotted spoon to remove the apples from the marinade.

A large bowl filled with salad mix, pecans, chopped apples, dried cranberries, and pumpkin seeds.

Slice the chicken and add it to the salad. Drizzle the dressing over the salad and toss to combine. Season with sea salt and black pepper and sprinkle with cheese (if using) and serve.

Serve as a side dish (minus the chicken) alongside your Thanksgiving turkey, or pair it with a bowl of Instant Pot curried butternut squash soup for a delicious weeknight dinner.

Salad FAQs

Can this salad be made ahead of time?

The individual components can be made ahead of time and stored in the refrigerator until ready to assemble. The apples will turn brown and the lettuce will get soggy.

How do you store leftovers?

If you know that you will have leftovers, toss the individual servings with the vinaigrette. Otherwise, store the salad in an airtight container in the refrigerator for 24 hours for best results.

What if I can’t find chicken breast filets?

Place regular boneless, skinless chicken breasts between two sheets of plastic wrap. Use a rolling pin to pound the chicken until it is even thickness. Cut if needed to fit in the pan.

Recipe Tips

Substitute 1 teaspoon of apple pie spice for the spice mixture if you happen to have some on hand.
Substitute all-purpose flour for the cassava flour and arrowroot starch if you are not following a whole30, paleo, or gluten-free diet.
You can skip the flour combination all together if you prefer, or just use the spice mixture straight on the chicken.
If you do not have spring mix, any combination of lettuce and greens will work.

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Enjoy!!