This Harvest Radicchio & Kale Salad with Chicken is a cozy yet refreshing fall salad featuring roasted butternut squash, juicy chicken, crisp kale, and bitter radicchio tossed in a sage-maple vinaigrette. It’s full of texture and balanced flavor - sweet, savory, and crunchy - making it perfect for a nourishing lunch or dinner.
I love a good salad recipe. For more yummy salad recipes try my shrimp taco salad or my tuscan butter bean salad.
Jump to:
Why you'll love this high protein harvest salad with maple sage dressing
- Simple + seasonal. Roasted butternut squash, kale, and radicchio come together with pantry staples like olive oil, vinegar, and maple syrup for an easy fall meal.
- Balanced flavors. Sweet squash, tangy goat cheese, and bitter radicchio create a vibrant mix of flavors that keeps every bite interesting.
- High in protein + fiber. Chicken, hearty greens, and pumpkin seeds make this salad satisfying and nutrient-dense.
- Meal prep friendly. It holds up beautifully in the fridge and tastes just as good cold the next day for quick weekday lunches.
Ingredients
- Butternut squash – adds natural sweetness and hearty texture to the salad.
- Olive oil – helps the squash roast to golden perfection.
- Salt + black pepper – bring out the squash’s flavor.
- Garlic powder, dried sage, and dried thyme – create a cozy, fall-inspired seasoning blend.
- Chicken breast – the lean protein base that makes this salad filling and satisfying.
- Olive oil – keeps the chicken juicy while roasting.
- Salt, pepper, poultry seasoning – simple spices that build savory depth and pair beautifully with the squash and dressing.
- Other Salad Ingredients
- Radicchio – adds crunch and a pleasantly bitter note that balances the sweetness of the squash and dressing.
- Kale – hearty greens that hold up well to the warm ingredients and vinaigrette.
- Cucumber – brings freshness and contrast.
- Pumpkin seeds – add crunch and healthy fats.
- Crumbled goat cheese – gives creamy, tangy richness to every bite.
- Olive oil – the base for a rich, balanced vinaigrette.
- Apple cider vinegar – adds bright acidity to balance the sweet and savory flavors.
- Garlic + shallot – infuse the dressing with savory depth.
- Mustard – emulsifies and adds subtle sharpness.
- Maple syrup – balances bitterness with a touch of sweetness.
- Fresh sage – ties the flavors together with an earthy, fall aroma.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken: Swap for chickpeas, tofu, or tempeh to make this salad vegetarian or vegan.
- Butternut squash: Sweet potato or delicata squash both work well and roast in similar timeframes.
- Radicchio: Try shredded red cabbage or arugula if you prefer something milder and less bitter.
- Goat cheese: Feta, shaved parmesan, or even a dairy-free alternative can be used in its place. You can also omit the cheese.
- Pumpkin seeds: Substitute with toasted walnuts, pecans, or almonds for a different crunch.
- Maple syrup: Honey works well here, or omit entirely for a more tangy dressing.
- Fresh sage: Dried sage or fresh thyme makes a great stand-in if that’s what you have on hand.
Step-by-Step Instructions for
Step 1
Mix together dressing.
Step 2
Toss together dressing with salad.
Step 3
Serve and enjoy.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. I love Kosterina, use code avocadoskillet for 15% off!
The salad is delicious both freshly warm (with hot squash and chicken over greens) or chilled the next day for a hearty make-ahead lunch.
Recipe FAQS
Radicchio is a type of leafy chicory with vibrant purple-red leaves and white veins, known for its slightly bitter, peppery flavor. It adds great texture and flavor to salads.
To make this recipe vegan, sub in chickpeas or tofu for the chicken.
Yes, this salad only tastes better as the days go on. Kale and radicchio are both hearty greens that hold up well with lettuce.
Other salads to try
If you make this Harvest Radicchio & Kale Salad with Chicken, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes straight to your inbox.
Harvest Radicchio & Kale Salad with Chicken
Equipment
Ingredients
Butternut squash
- 1 small butternut squash - cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
chicken
Other salad ingredients
- 1 small head radicchio - finely chopped
- 1 small bunch kale - ribbed and finely chopped
- 1 medium cucumber - halved and then finely sliced
- ½ cup pumpkin seeds
- ½ cup crumbled goat cheese optional
dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove garlic - minced
- 1 teaspoon mustard
- 1 small shallot - minced
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon maple syrup
- 1 teaspoon fresh chopped sage can sub ½ teaspoon dried sage
Instructions
- Preheat oven to 400 degrees.
- Mix together dressing ingredients in a bowl or jar and set aside.
- Add chicken to sheet pan and coat each side with oil, salt, pepper and seasonings. Add butternut squash to the same sheet pan and coat with oil, salt, pepper and seasonings.
- Cook chicken for 15-20 minutes, until a thermometer reads 165 degrees. Remove from sheet pan and shred with a fork. You can also chop it but I prefer it shredded.
- Bake butternut squash for another 15-20 minutes, until it is cooked through and fork tender.
- Add all salad ingredients to a bowl and toss together with dressing. Divide out and serve.
Leave a Reply