Irresistible Harvest Chicken Salad with Butternut Squash in 30 Minutes

You know those days when you want something hearty but still fresh? That’s exactly why I fell in love with this harvest chicken salad with butternut squash. It’s my go-to when I need a meal that’s packed with flavor but doesn’t leave me feeling weighed down. The roasted squash adds just the right amount of sweetness, the chicken keeps it filling, and those little pops of cranberries and pecans? Trust me, they make every bite exciting. Plus, it’s so simple—just roast, toss, and enjoy. Perfect for a quick lunch or a light dinner that still feels satisfying.

Why You’ll Love This Harvest Chicken Salad with Butternut Squash

This isn’t just another salad—it’s a flavor-packed, texture-filled meal that checks all the boxes. Here’s what makes it special:

• Perfect balance: Sweet squash, savory chicken, tart cranberries, and crunchy pecans create a party in every bite
• Meal-prep magic: Roast the squash and cook the chicken ahead—just assemble when you’re ready to eat
• Nutrient powerhouse: Packed with protein, fiber, and vitamins from all those colorful ingredients
• Seasonal goodness: That warm, roasted squash flavor just screams autumn (but I make it year-round!)
• Customizable: Swap ingredients based on what’s in your fridge—it’s hard to mess this one up

Honestly? I’ve converted salad skeptics with this recipe. It’s that good.

Ingredients for Harvest Chicken Salad with Butternut Squash

Here’s everything you’ll need to make this gorgeous salad – and trust me, every single ingredient plays a starring role. I’ve learned through trial and error that the prep details matter just as much as the ingredients themselves!

• 2 cups cubed butternut squash (aim for 1/2-inch pieces – any bigger and they won’t caramelize properly)
• 1 lb boneless, skinless chicken breasts (I prefer breasts here for their mild flavor, but thighs work too)
• 1 tbsp olive oil (the good stuff – it makes a difference when roasting)
• 1 tsp salt (I use kosher – it distributes better than table salt)
• 1 tsp black pepper (freshly cracked if you’ve got it)
• 1 tsp garlic powder (my secret weapon for that savory depth)
• 4 cups mixed greens (I love a spring mix, but baby spinach works great too)
• 1/4 cup dried cranberries (not packed – just a loose scoop)
• 1/4 cup chopped pecans (toast them first if you’re feeling fancy)
• 2 tbsp balsamic vinaigrette (store-bought is fine, but homemade is incredible)

A quick note about the squash – don’t stress about peeling it perfectly. A little skin left on adds texture and nutrients. And if you’re short on time, most grocery stores sell pre-cubed squash these days (though fresh-cut always tastes better).

How to Make Harvest Chicken Salad with Butternut Squash

Alright, let’s get cooking! This recipe comes together in three simple parts – roasting the squash, cooking the chicken, and assembling everything. The key is timing everything right so it all finishes around the same time. Don’t worry, I’ve made this enough times to know all the little tricks to make it foolproof.

Roasting the Butternut Squash

First things first – preheat that oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper (trust me, this makes cleanup a breeze). Toss your cubed squash with olive oil, salt, pepper, and that magical garlic powder – I like to do this right on the baking sheet to save a bowl.

Spread the squash in a single layer – overcrowding leads to steaming instead of roasting. Pop it in the oven and set your timer for 15 minutes. When it goes off, give the squash a good stir. You’re looking for those beautiful caramelized edges and fork-tender centers. Usually takes about 25 minutes total, but ovens vary so keep an eye on it.

Cooking the Chicken

While the squash is roasting, let’s tackle the chicken. You’ve got options here – grill it if the weather’s nice (that smoky flavor is amazing), or just bake it alongside the squash. Either way, season both sides with salt and pepper.

For baking: place the chicken on another parchment-lined sheet and pop it in with the squash. It’ll take about 18-22 minutes depending on thickness. Use a meat thermometer – 165°F (74°C) at the thickest part is what we’re aiming for. Once it hits temp, let it rest for 5 minutes before slicing. This keeps all those delicious juices inside!

Assembling the Salad

Now for the fun part! In a big bowl, combine your mixed greens, roasted squash, sliced chicken, cranberries, and pecans. Here’s my pro tip: add the dressing last and toss gently with your hands. You want everything lightly coated, not drowned. Those delicate greens bruise easily if you’re too rough.

Serve immediately while the squash is still slightly warm – that contrast with the cool greens is heavenly. And don’t skip the final sprinkle of flaky salt on top. It’s these little touches that take this from good to “can I have the recipe?” amazing.

Expert Tips for the Best Harvest Chicken Salad

After making this salad more times than I can count, I’ve picked up some game-changing tricks that take it from good to restaurant-quality. Here are my absolute must-dos:

• Dry that chicken! Pat breasts thoroughly with paper towels before seasoning – moisture is the enemy of perfect browning.
• Toast your nuts (pecans or walnuts) for 5 minutes in a dry skillet – it unlocks incredible flavor you’ll notice in every bite.
• Roast on convection if your oven has it – the circulating air gives squash that perfect caramelization.
• Dress greens lightly – I always serve extra dressing on the side because overdressed salads turn soggy fast.
• Microplane garlic instead of powder if you’ve got fresh – just a clove mixed with the olive oil makes squash taste incredible.

Bonus tip? Let the roasted squash cool slightly before adding to greens – too hot and it’ll wilt everything. Learned that the hard way!

Ingredient Substitutions and Variations

One of the best things about this harvest chicken salad? How incredibly flexible it is! I’ve made dozens of variations based on what’s in my fridge or who I’m serving. Here are my favorite swaps and twists that still keep that perfect balance of flavors and textures:

• Greens game: Not feeling mixed greens? Try baby kale (massage it first with a bit of oil to soften), shredded Brussels sprouts, or even chopped romaine for extra crunch.
• Protein swaps: Leftover turkey works beautifully after Thanksgiving. For vegetarian versions, chickpeas (roasted with the squash!) or quinoa make great chicken alternatives.
• Nut alternatives: Out of pecans? Toasted walnuts, almonds, or pumpkin seeds add that needed crunch. Sunflower seeds work for nut-free options.
• Dressing variations: Not a balsamic fan? Honey mustard, maple-dijon, or even a simple lemon-tahini dressing all complement these flavors perfectly.
• Cheese lovers: Crumbled goat cheese, feta, or shaved parmesan take this to another level (though obviously skip for dairy-free).
• Seasonal fruit:
  • Fall: Swap cranberries for diced apples or pears
  • Summer: Try fresh blueberries or sliced strawberries
  • Spring: Mandarin orange segments brighten everything up

For my vegan friends, here’s my go-to version: roast extra squash and chickpeas together (toss with smoked paprika!), use maple dressing, and top with avocado. It’s so satisfying you won’t miss the chicken at all. The key is keeping that balance – something sweet, something crunchy, something hearty – and you really can’t go wrong.

Serving and Storing Harvest Chicken Salad

This salad is absolute perfection when served slightly warm – that cozy roasted squash against the crisp greens is pure magic. I like to plate it immediately after tossing so everything stays vibrant. Leftovers? They’ll keep in an airtight container for about 2 days, but here’s my confession: the greens will wilt (still tasty though!). Pro tip: store components separately if meal prepping – just combine when you’re ready to eat. And whatever you do, don’t microwave it – cold chicken salad straight from the fridge is my next-day lunch go-to!

Nutritional Information

Now, I’m no nutritionist, but after making this salad on repeat for years, I can tell you it’s one of those rare meals that actually makes you feel good after eating it. Here’s the general breakdown per serving (though remember – estimates vary based on your exact ingredients and portions!):

• 320 calories – enough to fill you up without weighing you down
• 28g protein (thanks to that generous chicken portion)
• 12g healthy fats from the olive oil and pecans
• 22g carbs – mostly from the nutrient-packed squash
• 4g fiber to keep things moving smoothly

Honestly though? I don’t count numbers when I make this. I just know it’s packed with real food that nourishes me from the inside out. The squash gives you vitamin A for days, the greens are antioxidant powerhouses, and those pecans? They’re little heart-healthy miracles. That’s the kind of math I can get behind!

Frequently Asked Questions

After sharing this harvest chicken salad recipe with friends and family for years, I’ve gotten the same great questions popping up again and again. Here are the answers that’ll help you make this salad absolutely perfect every time:

Can I use pre-cooked chicken for this salad?
Absolutely! Rotisserie chicken is my secret weapon on busy nights. Just shred or cube it while still slightly warm – the residual heat helps blend all the flavors together beautifully. Leftover grilled chicken works great too. The key is making sure it’s well-seasoned since you’re skipping that fresh seasoning step.

How do I meal-prep this without wilting the greens?
Ah, the eternal salad struggle! Here’s my foolproof method: roast the squash and cook the chicken ahead, then store them separately in the fridge. When ready to eat, assemble everything cold – the squash will warm up slightly from the chicken. Keep dressing on the side until the last minute. This way, your greens stay crisp for days. Bonus? The flavors actually improve as they mingle!

My squash always turns out mushy – what am I doing wrong?
Two common culprits: cutting pieces too small (aim for that 1/2-inch sweet spot) and overcrowding the pan. Your squash needs space to caramelize, not steam! And don’t forget to stir halfway – those golden edges are flavor gold. If your oven runs hot, check at 20 minutes – better slightly firm than mushy.

Can I make this harvest salad vegan?
You bet! My favorite vegan version uses roasted chickpeas instead of chicken (toss with smoked paprika before roasting). Skip the cheese, use maple dressing, and maybe add some avocado for creaminess. The roasted squash still shines as the star, and you get that same amazing mix of textures.

What’s the best way to reheat leftovers?
Honestly? I eat it cold straight from the fridge – the flavors intensify overnight! But if you must warm it, microwave just the chicken and squash for 30 seconds, then add back to the greens. Never microwave the whole salad unless you love soggy greens (and who does?).

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