Fall Harvest Salad
This Fall Harvest Salad makes the perfect Fall meal or holiday side dish. It's packed with seasonal Fall produce and tastes delicious.
Ingredients
- 2 1/2 cups Butternut Squash cubed
- 10 oz Shaved Brussel Sprouts
- 3 cups Shredded Kale
- 1 Honey Crisp Apple small
- 1/4 cup Dried Tart Cherries
- 1/4 cup Pecans
- 1/4 cup Crumbled Goat Cheese
- 2 tsp Avocado Oil
- Salt, Pepper to taste
- 6 oz Roasted Chicken Breast
Salad Dressing
- 1 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
Instructions
- Microwave butternut squash for about 5 minutes to soften. Once cooled, peel the butternut squash and cut into small cubes.
- Season the cubed butternut squash with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 40 minutes at 400 degrees.
- Season the shaved brussel sprouts with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 20 minutes at 400 degrees.
- To make the salad dressing, mix 1 tbsp dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar, and 2 tbsp olive oil in a small bowl.
- Add 3 cups of shaved kale to a large bowl. Make sure to remove the stems. Add half of the salad dressing mixture to the bowl and massage the kale for a couple of minutes in the dressing.
- Once cooled, add the roasted shaved brussel sprouts and 2 1/2 cups of the roasted butternut squash to the bowl.
- Cut an apple into slices and slice the roasted chicken breast into cubes. Add the apple slices and chicken breast cubes to the salad.
- Add the pecans, dried tart cherries, and the rest of the salad dressing to the bowl. Mix the salad to evenly distribute the dressing.
- Top with goat cheese crumbles and serve.