Imagine this: all of your favorite fall ingredients rolled together into one delicious, sweet, savory, and crunchy salad. This is my Harvest Chicken Salad with Crispy Sweet Potato “Croutons” and it comes together with crunchy kale, tender chicken, and the most delicious, parmesan-crusted sweet potato “croutons” that are so good, you’ll want to eat them right from the tray! It is the perfect salad for your Thanksgiving dinner spread, or to enjoy for lunch during the cooler fall months!
If you think that salads are just for the summertime, then think again! Salads are one of my FAVORITE foods to enjoy in the Fall, and if you haven’t tried any of my fan-favorite fall salad recipes yet (like my Fall Harvest Salad with Maple Tahini Dressing or my Ultimate Kale Salad with Creamy Tahini Lemon Dressing), then start with this one and prepare to FALL in love – see what I did there? 😉 This salad is packed with fall flavors, from the crispy sweet potato “croutons” to the crunchy apple and the sweet and creamy dressing. It’s the perfect lunch, dinner, side salad, or the perfect dish to bring to Thanksgiving dinner!
And speaking of Thanksgiving, can you believe that it’s right around the corner? I can’t! I am currently working on cooking up all of the delicious Thanksgiving-friendly recipes (like my new Creamy Butternut Squash Mac n Cheese with Crispy Bacon) and if you’re looking to another recipe to add to your Thanksgiving dinner table, this is it. In a sea of turkeys, mashed potatoes, and stuffing, a salad can be one of the most important – and overlooked- parts of your meal. Not only is it the perfect way to get in some extra veggies, but it is also loaded with fiber, which can help you to beat the post-Thanksgiving-dinner bloat (and, help you save more room for dessert!)
What You Need to Make This Salad with Croutons
- Parmesan Cheese: What makes these croutons so crunchy is the coating of baked parmesan cheese. I recommend using freshly grated parmesan cheese for the best flavor!
- Sweet Potato: Sweet potatoes are not only warm and comforting for the fall time, but also add fiber, potassium, and Vitamin A.
- Curly Kale: Of course, it wouldn’t be a Kalejunkie salad without the kale! I like to use curly kale here – just be sure to wash it thoroughly and remove the stems!
- Apple: I like to use a sweeter variation of apple, such as honey crisp apples, to add a sweet and crunchy touch to this salad!
- Garbanzo Beans: Don’t underestimate these tiny “beans” (aka chickpeas) – they’re packed with fiber and plant-based protein, helping keep you feeling fuller, longer. Plus, they’re
- Pepitas: Pepitas (aka pumpkin seeds) add the perfect crunch to this salad! If you really want to take it to the next level, I also highly recommend toasting the pepitas lightly in a pan, before adding them to the salad.
- Rotisserie Chicken: To make this salad nice and easy, I like to use shredded rotisserie chicken. You can also opt to use shredded cooked chicken breast, if you prefer.
- Pomegranate Arils: The pomegranate arils add a touch of crunch and also pack this salad with antioxidants!
- Olive Oil: Olive oil is my favorite for dressings, because it’s heart-healthy and full of good fats. Plus, it adds the best flavor to this dressing!
- Lemon: A touch of lemon juice adds the acidity that this dressing needs. You’ll need the juice of one whole lemon, in order to make this recipe!
- Maple Syrup: Maple syrup is key to making the dressing sweet without being overpowering.
- Dijon Mustard: The touch of dijon mustard makes this dressing tangy and delicious.
- Shallot: Shallots may be small, but they’re packed with flavor, which makes them perfect for this dressing.
- Sea Salt & Ground Black Pepper: A little salt and pepper adds the perfect finishing touch to this salad dressing!
How to Make This Bright & Vibrant Fall Salad
To make this salad, start by preheating your oven to 400 F. Next, line a baking sheet with parchment paper and set it aside.
Prepare the “croutons” by grating the parmesan cheese into a small bowl. Then, spread the cheese out into a thin, even layer across the bottom of the baking sheet. Drizzle the olive oil on top of the cheese and mix to fully coat. Then, wash and chop the sweet potato and place the sweet potato chunks on top of the parmesan cheese. Transfer the tray into the oven and allow the “croutons” to bake for 20-22 minutes, until the cheese is brown and the edges are crispy.
Once the “croutons” are done, remove them from the oven and allow them to cool while you prepare the rest of the salad. Prepare the salad by washing and chopping the kale, being sure to remove the stems. Once the kale is prepped, add it to a large bowl. Next, wash and chop the apple, and add it to the bowl with the kale alongside the garbanzo beans, pepitas, shredded rotisserie chicken and the pomegranate arils. Toss to fully combine. Then, add in the sweet potato “croutons” to the salad.
Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, garlic, kosher salt, and ground black pepper) to blender and blend until smooth and creamy. Drizzle the dressing on top of the salad and toss until fully combined. Once it’s done, serve and enjoy!
Frequently Asked Questions
I like to use shredded rotisserie chicken to keep this recipe nice and easy! You can also opt to use shredded cooked chicken breast, if you prefer. As always, I recommend using what you already have!
Yes! Simply prepare the salad according to the directions below, but store the “croutons,” salad, and dressing separately. Then, once you’re ready to enjoy this salad, add the croutons to the bowl with the salad, pour the dressing on top, and enjoy!
When stored separately (as described above) this salad will stay good for up to one week. When stored together, I recommend enjoying it within 3 days!
Yes! Simply omit the chicken all-together or replace it with a plant-based alternative. You can also replace the chicken with crumbled feta cheese or grilled halloumi for a delicious, vegetarian-friendly option!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet this helps the potatoes get nice and crispy!
- Blender this blender is one of my most-used kitchen gadgets, and is perfect for making creamy salad dressings!
Ingredients
For the Crispy Parmesan Sweet Potato "Croutons":
- 1 Cup Grated Parmesan Cheese
- 1-2 Teaspoons Olive Oil
- 1 Large Sweet Potato, scrubbed and cut into 1/2 inch pieces
For the Salad:
- 1 Bunch Curly Kale, stems removed and finely chopped
- 1 Honey Crisp Apple, chopped
- 1 15 Ounce Can Garbanzo Beans, drained and rinsed
- ¾ Cup Pepitas
- 1 ½ Cups Rotisserie Chicken, shredded
- 1 Cup Pomegranate Arils
For the Dressing:
- ⅓ Cup Olive Oil
- 1 Lemon, juiced
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Large Shallot
- 2 Cloves Garlic
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Prepare the "croutons" by grating the parmesan cheese into a small bowl. Then, spread the cheese out into a thin, even layer across the bottom of the baking sheet.
- Drizzle the olive oil on top of the cheese and mix to fully coat.
- Then, wash and chop the sweet potato and place the sweet potato chunks on top of the parmesan cheese.
- Transfer the tray into the oven and allow the "croutons" to bake for 20-22 minutes, until the cheese is brown and the edges are crispy.
- Once the "croutons" are done, remove them from the oven and allow them to cool while you prepare the rest of the salad.
- Prepare the salad by washing and chopping the kale, being sure to remove the stems. Once the kale is prepped, add it to a large bowl.
- Next, wash and chop the apple, and add it to the bowl with the kale alongside the garbanzo beans, pepitas, shredded rotisserie chicken and the pomegranate arils. Toss to fully combine.
- Then, add in the sweet potato "croutons" to the salad.
- Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, garlic, kosher salt, and ground black pepper) to blender and blend until smooth and creamy.
- Drizzle the dressing on top of the salad and toss until fully combined.
- Once it's done, serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This was amazing! I was looking to switch up our basic salads and this was perfect. The dressing was a little light in flavor so I substituted a garlic italian dressing from the store. Even better the next day!
I added a handful of fresh greens (Arugula/Spinach/Romaine) when serving each day.
This is the most delicious salad. I make it once a week (since you posted it in November!). All the flavors complement each other. The sweet potato croutons and dressing are a MUST!
This was so good! I could eat the sweet potato croutons alone and be happy. Thank you!