Fall Harvest Salad

 

This salad has been a go to the past several years for meal prep clients. I’ve also loved it for a cozy, flavorful dish thats full of nutrients.

 
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R E C I P E

Serves 4

What you’ll need:

  • 6 cups mixed greens

  • 2 tbsp olive oil

  • 1 lb chicken breast (cubed and cooked)

  • 2 cups butternut squashed (cubed and roasted)

  • 1 black plum

  • 1 medium cucumber (diced)

  • 1/2 small red onion (diced or thin sliced)

  • 1/4 cup chopped pecans

  • 1/3 cup feta cheese

  • your favorite Italian dressing for serving (tahini dressing goes great with this salad as well!)

How To:

  1. Cook the chicken breast and butternut squash - to a baking sheet, add the butternut squash and the raw chicken (keeping on separate sides of the pan). season both with salt, pepper, garlic powder and italian seasoning and drizzle with the olive oil. Roast at 375ºF until the chicken is cooked through ad the squash is fork soft. Allow to cool. *Note: the chicken can also be done on the stove top in a pan if you prefer this method to roasting!

  2. While the chicken and squash are cooking, prepare the rest of the ingredients (chop cucumber, onions, plum, pecans)

  3. Assemble the salad. Start with the mixed greens, then cucumber, red onion, butternut squash, chicken, onion, plum, pecans, feta and finally, dressing

  4. enjoy!

*Notes:

  • if making for meal prep, keep the dressing separate in a small cup and add when you are ready to eat.

  • If making salad in a jar, add the dressing to the bottom of the jar, then layer in this order: chicken, squash, cucumber, onion, pecans, plum, feta, greens.

Makayla Smucker