Perfect 40-Minute Harvest Chicken Salad with Butternut Squash

Name: Perfect 40-Minute Harvest Chicken Salad with Butternut Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cubed butternut squash; 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 4 cups mixed greens; 1/4 cup dried cranberries; 1/4 cup chopped pecans; 2 tbsp balsamic vinaigrette

Author: Carry

Published: November 9, 2025

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Fall is my favorite season for cooking, and this harvest chicken salad with butternut squash is the perfect reason why. It’s hearty, flavorful, and packed with all the cozy vibes of autumn. I love how the roasted butternut squash caramelizes in the oven, adding a touch of sweetness to every bite. Pair that with tender grilled chicken, crunchy pecans, and tart cranberries, and you’ve got a salad that’s anything but boring. Plus, it’s super easy to throw together—ideal for busy weeknights or meal prep. Healthy, satisfying, and full of fall flavors, this salad is a must-try!

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

This isn’t just any salad—it’s the kind of meal that makes you actually excited to eat your greens. Here’s why it’s a total winner:

Quick & easy: Roast the squash while the chicken cooks—dinner’s ready in under 40 minutes, no fuss.
Perfect flavor balance: Sweet squash, savory chicken, tart cranberries, and toasty pecans? Yes, please.
Meal prep hero: Tastes just as good tomorrow (if you can resist eating it all tonight).
Endlessly adaptable: Swap in kale, add goat cheese, or drizzle with maple dressing—make it yours.

Ingredients for Harvest Chicken Salad with Butternut Squash

Alright, let’s gather our harvest! This is where the magic starts, and trust me, using good, fresh ingredients makes all the difference. I’m a little particular about a couple things here, but it’s only because I want your salad to be as amazing as mine always turns out.

2 cups cubed butternut squash (aim for ½-inch pieces so they roast evenly and get nice and caramelized)
1 lb boneless, skinless chicken breasts (I like to slice them into thinner cutlets before cooking—they stay juicier and cook faster!)
1 tbsp olive oil
1 tsp salt, plus extra for the chicken
1 tsp black pepper, plus extra for the chicken
1 tsp garlic powder (this is my secret for getting that cozy, savory flavor into the squash)
4 cups mixed greens (any blend you like! I often use a spring mix or even baby spinach)
¼ cup dried cranberries (not packed—just a generous handful)
¼ cup chopped pecans (toasting them is optional, but oh my gosh, it’s so worth the extra 5 minutes)
2 tbsp balsamic vinaigrette (use your favorite store-bought kind, or I’ll tell you my super simple homemade one in the tips!)

How to Make Harvest Chicken Salad with Butternut Squash

Okay, let’s get cooking! This salad comes together in three simple phases—roasting the squash, cooking the chicken, and tossing it all together. I promise it’s easier than it sounds, and the results are so worth it. Follow these steps, and you’ll have a gorgeous, restaurant-worthy salad in no time.

Roasting the Butternut Squash

First things first—preheat that oven to 400°F (200°C). While it’s heating up, grab a large baking sheet and line it with parchment paper (trust me, cleanup will be a breeze). Toss your cubed butternut squash with olive oil, salt, pepper, and garlic powder until every piece is nicely coated. Spread them out in a single layer—don’t crowd the pan, or they’ll steam instead of roast. Pop them in the oven for about 25 minutes, flipping halfway through, until they’re tender and caramelized at the edges. That golden-brown color? That’s where the magic flavor happens!

Cooking the Chicken

While the squash is roasting, let’s tackle the chicken. Season both sides of your chicken breasts generously with salt and pepper. You can grill them (my favorite for smoky flavor) or cook them in a skillet with a little oil over medium-high heat. Either way, cook until the internal temperature hits 165°F (74°C)—about 6-8 minutes per side for thicker breasts, less if you’ve sliced them thin. Let the chicken rest for 5 minutes before slicing it into strips. This keeps all those delicious juices inside where they belong!

Assembling the Salad

Time to bring it all together! In a big bowl, add your mixed greens, roasted squash, sliced chicken, cranberries, and pecans. Drizzle with balsamic vinaigrette—start with 2 tablespoons, then add more if you like. Now, here’s the key: toss everything gently with your hands or salad tongs. You want to coat everything evenly without crushing those tender greens. Serve immediately while the squash is still slightly warm—it makes the flavors pop! And if you’re feeling fancy, an extra sprinkle of pecans on top never hurts.

Expert Tips for Perfect Harvest Chicken Salad with Butternut Squash

Want to take your salad from good to *great*? Here are a few of my tried-and-true tips that make all the difference. Trust me, these little tweaks are game-changers!

Space out your squash: When roasting, make sure the cubes aren’t touching on the baking sheet. Crowding = steaming. You want that golden caramelization, and giving them room is the secret!
Toast those pecans: If you have an extra 5 minutes, toast your pecans in a dry skillet over medium heat until fragrant. It brings out their natural oils and adds a nutty depth that’s *chef’s kiss*.
Slice chicken thin: Cutting your chicken breasts into thinner cutlets before cooking ensures they stay juicy and cook faster. No one likes dry chicken, am I right?
Dress just before serving: If you’re prepping ahead, keep the dressing separate until you’re ready to eat. This keeps the greens crisp and prevents them from wilting.

Ingredient Substitutions & Variations

Listen, I know we don’t always have every ingredient on hand—or maybe you just want to mix things up! That’s the beauty of this salad; it’s crazy versatile. Here are some of my favorite swaps and twists that still keep the spirit of that cozy harvest flavor alive.

Greens & Veggies

Mixed greens feeling boring? Try baby kale, arugula, or even shredded Brussels sprouts for a heartier bite. If you’re using kale, massage it with a tiny bit of olive oil first to soften those tough leaves. Not into butternut squash? Sweet potatoes roast up just as beautifully and add that same caramelized sweetness. For more fall-inspired vegetable ideas, check out this balsamic roasted root vegetables recipe.

Nuts & Seeds

Pecans are my go-to, but walnuts bring a similar earthy crunch. For nut-free folks, pepitas (pumpkin seeds) or sunflower seeds work great—just toast them lightly for extra flavor. Feeling fancy? Candied pecans take this salad to holiday-dinner levels of deliciousness.

Protein & Cheese

Leftover turkey or rotisserie chicken? Perfect shortcuts! For vegetarians, chickpeas (roasted with the squash!) or quinoa make fantastic swaps. And if you want to gild the lily, crumbled goat cheese or feta adds a creamy, tangy contrast that plays so well with the sweet squash.

Dressing Twists

Balsamic’s classic, but maple-Dijon dressing (just whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp Dijon, and a splash of apple cider vinegar) gives it autumnal vibes. Or for something creamy, thin out Greek yogurt with lemon juice and honey—it’s like a lighter ranch alternative.

See? No matter what you tweak, this salad stays forgiving and fabulous. The only rule? Make it taste good to YOU.

Serving & Storing Harvest Chicken Salad with Butternut Squash

This salad is best enjoyed fresh—those crisp greens, warm squash, and juicy chicken just sing when they first come together. But let’s talk real life—sometimes you need to prep ahead or save leftovers (if there are any!). Here’s how to keep it tasting fantastic.

Perfect Pairings

For a heartier meal, I love serving this with a thick slice of crusty sourdough—it’s perfect for soaking up any extra dressing. If I’m feeling fancy, I’ll warm the bread and rub it with a garlic clove first. Oh! And a glass of crisp apple cider or light pinot noir makes it feel extra special.

Storing Leftovers

Got extras? No problem! Store them in an airtight container in the fridge, but keep the dressing separate if possible. The salad will last about 2 days—just know the greens might soften a bit. My trick? When packing leftovers, I layer the ingredients with greens on top so they stay perkier longer. The roasted squash and chicken actually taste amazing cold the next day—I’ve been known to eat them straight from the container!

Pro tip: If you’re meal prepping, roast the squash and cook the chicken ahead, but wait to assemble until you’re ready to eat. The components keep beautifully for 3-4 days separately, and you’ll avoid soggy greens.

Nutrition Information

Okay, let’s talk numbers—but don’t worry, this salad is as good for you as it is delicious! Here’s the breakdown per generous serving (because who wants a skimpy salad?). Just remember, these are estimates—your exact counts might vary depending on your ingredients (like if you go wild with extra pecans or cheese, no judgment!).

Calories: 320
Protein: 28g (thanks, chicken!)
Carbs: 22g
Fiber: 4g (those greens and squash are doing the work!)
Sugar: 8g (mostly from the natural sweetness of the squash and cranberries)
Fat: 12g
Saturated Fat: 2g

Not too shabby for a meal that tastes this indulgent, right? The olive oil and pecans give you those good unsaturated fats, while the lean chicken keeps it protein-packed. And hey, if you’re watching sodium, you can always ease up on the salt—the garlic powder and balsamic bring tons of flavor on their own.

Note: Nutrition may vary based on ingredients used—especially if you tweak the recipe (which I totally encourage!).

Common Questions About Harvest Chicken Salad with Butternut Squash

I get asked about this salad *all* the time—here are the answers to the questions that pop up most often. And hey, if you’ve got one I didn’t cover, just shout in the comments!

Can I use pre-cooked chicken?
Absolutely! Leftover rotisserie chicken or meal-prepped grilled chicken works perfectly. Just skip the cooking step and add it straight to your salad—saves time and tastes great.

How do I know when the squash is done roasting?
Pierce a cube with a fork—it should slide in easily with no resistance. The edges will be golden brown (that’s where the flavor lives!). Undercooked squash is tough; overcooked gets mushy. 25 minutes at 400°F is usually just right.

Can I make this salad ahead?
You can prep components separately (roast squash, cook chicken) up to 3 days ahead. But assemble with greens and dressing *right before eating*—nobody likes a soggy salad!

What if I don’t have balsamic vinaigrette?
No stress! Try maple-Dijon (1:1 maple syrup and Dijon), lemon-tahini, or even just olive oil with lemon juice and honey. The salad’s versatile—dress it however you love!

Is there a shortcut for peeling butternut squash?
Look for pre-cubed squash in the produce section! Or microwave whole squash for 2-3 minutes first—the skin softens and peels easier. (Careful, it’s hot!)

Share Your Creation

I absolutely *live* for seeing your takes on this harvest chicken salad! There’s something so fun about how everyone makes it their own—whether you stick to the recipe or go wild with substitutions. Did you add goat cheese? Try it with maple dressing? Accidentally burn the pecans (hey, it happens to the best of us)? I want to hear all about it!

Snap a pic of your masterpiece and tag me—I swear, nothing makes my day like scrolling through your kitchen creations while drinking my morning coffee. And if you’ve got questions or tweaks that worked wonders, drop them in the comments. We’re all in this delicious, slightly chaotic cooking journey together!