Fall Apple and Delicata Squash Salad Recipe

Fall Apple and Delicata Squash Salad Recipe

How To Make How To Make Fall Apple and Delicata Squash Salad

This chicken salad is perfect for fall with the inclusion of delicata squash and apples adding sweetness and crunch to the leafy greens.

Preparation: 20 minutes
Cooking: 30 minutes
Cooling Time: 15 minutes
Total: 1 hour 5 minutes



  • 1delicata squashhalved lengthwise, seeded, and cut into 1-inch pieces
  • 1lbbrussels sproutsouter leaves and stems removed, halved lengthwise
  • 3tbspolive oildivided
  • 4tbspMcCormick® Salad Supreme seasoningdivided
  • 2chicken breastsboneless, skinless
  • 1headgreen leaf lettucesliced into 1-inch strips
  • 1bunchlacinato kaleribs removed and sliced into 1-inch pieces
  • 1redapplecored and diced
  • ¼cuppumpkin seedstoasted
  • ½cupwalnutscandied, roughly chopped
  • 2tbspapple cider vinegar
  • 1tbspdijon mustard
  • 1tspMcCormick® Salad Supreme seasoning
  • ½cupextra virgin olive oil


  1. Preheat the oven to 400 degrees F.

  2. In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.

  3. On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning.

  4. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.

  5. Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F and the vegetables are tender and browned.

  6. Remove from the oven and let cool completely, for about 10 to 15 minutes.

  7. While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.

  8. Chop the chicken into 1-inch pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.

  9. Serve with the remaining dressing alongside.

  10. Enjoy!


  • Calories: 685.52kcal
  • Fat: 50.95g
  • Saturated Fat: 8.49g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 31.97g
  • Polyunsaturated Fat: 8.08g
  • Carbohydrates: 36.53g
  • Fiber: 10.09g
  • Sugar: 8.68g
  • Protein: 28.29g
  • Cholesterol: 55.68mg
  • Sodium: 152.12mg
  • Calcium: 227.71mg
  • Potassium: 1425.54mg
  • Iron: 6.54mg
  • Vitamin A: 350.86µg
  • Vitamin C: 171.56mg
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