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Fall Harvest Salad

fall harvest salad

Prep time: 15 minutes | Cook time: 0 minutes

4 Servings | Calories: 405 | Protein: 25 | Fat: 22 | Carbs: 32

Gluten-Free, Dairy-Free

INGREDIENTS

  • 1 lb. shredded chicken, cooked
  • 4 cups chopped kale
  • 2 cups brussels sprouts, shredded
  • 1 medium sweet potato, diced 1”
  • 1 honey crisp apple, diced
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries, no sugar added

Vinaigrette

  • ¼ cup olive oil
  • 2 tbs. balsamic vinegar
  • 1 tbs. maple syrup
  • 1 tsp. Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

DIRECTIONS

  1. Start by preheating your oven to 425 degrees F.
  2. Toss diced sweet potato with olive oil, salt, and pepper in a medium bowl. Bake for 15 to 25 minutes until golden brown, turning halfway.
  3. While baking, prepare the vinaigrette by mixing all ingredients together.
  4. Add vinaigrette to kale and brussels sprouts and toss until fully coated. Let sit for at least 15 minutes.
  5. Add remaining ingredients and toss together.
  6. Enjoy!