Roasted Pumpkin Apple Harvest Salad

American harvest salads celebrate autumn’s sweet-savory balance on the lunch plate. This version roasts sugar pumpkin and crisp apples with maple and cinnamon, then tumbles them over greens with chicken, toasted seeds, and goat cheese.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 38g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 2 medium crisp apples (Honeycrisp or Fuji)
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 cups mixed salad greens
• 2 cups cooked chicken breast, shredded
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled goat cheese
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Halve the pumpkin, scoop out seeds and stringy pulp, then peel and cut the flesh into 3/4-inch cubes. Core the apples and cut into matching wedges, leaving the skin on for color and texture.
3. 3Toss the pumpkin cubes and apple wedges on the sheet with olive oil, maple syrup, cinnamon, half the salt, and pepper until evenly coated. Spread in a single layer.
4. 4Roast for 22 to 26 minutes, flipping once halfway, until the pumpkin is tender and caramelized at the edges and the apples are golden and just soft. Let cool 5 minutes so they hold shape in the salad.
5. 5While the produce roasts, whisk apple cider vinegar, Dijon, honey, remaining salt, pepper, and thyme in a small bowl, then slowly stream in the remaining olive oil to emulsify the dressing.
6. 6Place the mixed greens in a large serving bowl. Add the shredded chicken and most of the warm roasted pumpkin and apples.
7. 7Drizzle three-quarters of the dressing over the bowl and toss gently so every leaf gets a light coat without wilting.
8. 8Divide among four plates or meal-prep containers. Top each portion with goat cheese, toasted pumpkin seeds, and the remaining roasted pieces. Finish with an extra grind of pepper and the last of the dressing.
9. 9Serve immediately while the roasted elements are still slightly warm, or pack cold for a work lunch that holds well for several hours.