Fall Harvest Salad
Roasted butternut squash and Brussels sprouts over greens with apple, cranberries, and an apple cider vinaigrette.
- Serves 4
- ~450 kcal
- 40g protein
40g
protein
21g
Carbs
25g
fat
4g
fiber
Ingredients
- 5 oz mixed greens or arugula
- 2 cups Fall Roasted Vegetables (recipe in steps)
- 1 Honeycrisp apple or ripe pear, thinly sliced
- ¼ cup dried cranberries
- ¼ cup toasted pecans
- 2 oz crumbled goat cheese (optional)
- 16 oz grilled chicken or salmon
- Option to serve with a slice of sourdough to meet your macro goals
- Apple Cider Vinaigrette: 3 Tbsp extra-virgin olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp finely chopped or ground pecans, 1 tsp Dijon mustard, 1 tsp pure maple syrup, ½ tsp cinnamon, 1 small shallot finely minced, sea salt and freshly ground black pepper
- Fall Roasted Vegetables: 1 cup butternut squash cubed, 1 cup Brussels sprouts halved, ½ Tbsp extra-virgin olive oil, 1 tsp garlic powder, 1 tsp chopped fresh rosemary or thyme, sea salt and freshly ground black pepper
Instructions
Preheat the oven to 425°F.
Toss the butternut squash and Brussels sprouts with olive oil, garlic powder, rosemary or thyme, salt, and pepper.
Spread onto a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
Meanwhile, whisk together the vinaigrette ingredients.
Divide the greens among four bowls.
Top each bowl with ½ cup roasted vegetables, apple or pear, dried cranberries, pecans, goat cheese if using, and approximately 4 oz grilled chicken or salmon.
Drizzle with vinaigrette just before serving.
Eat well, on purpose
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