Autumn Harvest Salad
Overview
Prep Time: 15 min • Cook Time: 30
Total Time: 45 min
This is one of my all time favorite fall salads. Serve this as a meal or as a side dish, I promise it will not disappoint!
WATCH MY MOST RECENT VIDEOS
what you’ll need:
1lb chicken
Arugula
1 Apple
Green onion
Goat cheese
Walnuts
Dried unsweetened cranberries
Butternut squash
Quinoa
Avocado
Maple syrup
Tahini
Apple cider vinegar
Dijon mustard
Olive oil
Garlic powder
Instructions:
PREP:
Peel and cut your butternut squash into cubes, season with olive oil, salt, and pepper. Then put in the oven at 400 for about 30 min, until soft and starting to crisp!
Season chicken with salt, pepper, and garlic powder. Add 1tbs of avocado or olive oil to a pan on medium high heat then add the chicken and cook for about five minutes on each side until it reaches internal temp of 165.
Now time to make the dressing, add 2tbs olive oil, 2 tbs apple cider vinegar, 1 tbs tahini, 1 tsp maple syrup, and 1 1/2 tsp Dijon mustard. Then sprinkle of garlic powder, salt, and pepper to a bowl and mix well.
ASSEMBLE:
For the salad add all the ingredients below. It will be based on preference how much you’d like of each item.
Arugula, cooked butternut squash, cooked chicken, chopped up apples, walnuts, dried cranberries, sliced green onions, goat cheese, avocado, and cooked quinoa.
Finally top it all off with your homemade dressing. Enjoy!