The Oldest College Weekly in America. Founded 1868.

The Colgate Maroon-News

The Oldest College Weekly in America. Founded 1868.

The Colgate Maroon-News

The Oldest College Weekly in America. Founded 1868.

The Colgate Maroon-News

’Gate Plate: Festive Fall Harvest Salad

Claire Dodds

Serving Size: Dinner today and then lunch tomorrow!

As the seasons start to change, we are always looking for meals that will use all of the best seasonal ingredients. This salad is as delicious and filling as it is festive, and would be the perfect addition to any fall harvest meal!


  • 1/2 cup candied pecans
  • 1 apple 
  • Goat cheese of your choice (we like cranberry!)
  • 4 stalks of kale
  • Roasted Sweet potatoes
    • 1 sweet potato (cubed)
    • Olive oil
    • Salt
    • Pepper
    • Garlic powder
    • Rosemary
  • Blackened honey chicken
    • Skinless, boneless chicken breast
    • Honey
    • Salt
    • Pepper
    • Garlic powder
  • Maple Vinaigrette
    • 1 tbsp. maple syrup
    • Juice from ½ lemon
    • Salt and pepper to taste
    • ¼ cup olive oil
    • 3 tbsp. apple cider vinegar


Maple Vinaigrette

  1. Mix all ingredients together well.
  2. Add salt and pepper to taste.

Honey Blackened Chicken

  1. Coat chicken breast in honey, salt, pepper and garlic powder and marinate for at least one hour.
  2. Cook chicken on the grill or stovetop until fully cooked and past golden on the outside!

Roasted Sweet Potatoes

  1. Using a sheet pan, coat your cubed sweet potatoes in olive oil, salt, pepper, garlic powder and rosemary.
  2. Cook in the oven at 400 degrees for about 30 minutes, or until golden, tossing halfway through to ensure all sides are evenly cooked.

Harvest Salad

  1. Tear kale off stalk and massage with 1/4 of maple vinaigrette.
  2. Chop pecans, apples and goat cheese into small pieces and mix together in a large bowl.
  3. Add in your roasted sweet potatoes.
  4. Toss in remaining maple vinaigrette.
  5. Top with honey blackened chicken.
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About the Contributor
Claire Dodds
Claire Dodds, Arts & Features Editor (Fall)
Claire Dodds is a junior from Cresskill, NJ concentrating international relations with a minor in art history. She has previously served as a contributing writer for the News and Commentary sections. On campus, Claire is involved in the Ski Team, Spoon University, and is a member of a Greek letter organization.

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