Ultimate Fall Harvest Salad
This Harvest Salad is packed with honeycrisp apples, pomegranate, kale, crunchy pecan and pumpkin seed brittle all tossed in a tangy cider vinaigrette.
Servings: 4 servings
Calories: 527kcal
Equipment
- Non-toxic skillet for cooking chicken
- Rice cooker for cooking quinoa
- Glass meal prep bowls for storing leftovers
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken cutlets
- 2 tsp cajun seasoning
- 3 cups lacinto kale chopped
- 2 cups butternut squash sliced into thin wedges
- 1 honeycrisp apple thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup feta cheese crumbled
Nut brittle
- 1/4 cup pumpkin seeds
- 1/4 cup pecans
- 1 tbsp maple syrup
Cider vinaigrette
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp fresh thyme, finely chopped or 1/2 tsp dried thyme
- 1 tsp fresh rosemary, finely chopped or 1/2 tsp dried rosemary
- 1/2 tsp each salt & pepper
Quinoa
- 1/2 cup quinoa
- 1 cup water
Instructions
- Heat oven to 400 F. Add quinoa and water to a rice cooker or pot on the stove and cook until all liquid has absorbed. Once cooked, let cool while you prep the rest of the ingredients.
- Add squash to a large baking sheet then line with parchment paper. Drizzle with a bit of olive oil, about 1/2 tbsp, then season with salt & pepper. Roast for 15 minutes.
- Meanwhile, season chicken with cajun seasoning and a bit of salt & pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat then cook chicken for 5 minutes per side. Remove from heat, let rest then slice into bite-sized pieces.
- While quinoa, squash and chicken cook, make the cider vinaigrette by mixing all ingredients together, then chop the kale.
- Add kale to a large bowl and massage with remaining 1/2 tbsp olive oil.
- Meanwhile, heat the same skillet the chicken was cooked in over medium heat, then toast pumpkin seeds and pecans for 1 minute. Add in maple syrup and toast another minute until crispy then remove from heat.
- Now you're ready to build your salad! Add quinoa, chicken, sliced apples, cooked squash, pomegranates, feta and nut brittle, then toss with dressing. Serve and enjoy!
Notes
Swap chicken for another protein like turkey, shrimp, steak or chickpeas.
Store leftovers in an airtight container in the fridge for up to 4 days.
If meal prepping, keep the dressing and nut brittle separate and add them just before eating.
Nutrition
Calories: 527kcal | Carbohydrates: 41g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 589mg | Potassium: 1028mg | Fiber: 6g | Sugar: 16g | Vitamin A: 9639IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 3mg