The Perfect Warm Fall Salad Recipe
The Perfect Warm Fall Salad
This salad tastes like fall in a bowl. It’s hearty, flavorful, and easy to batch for the week. The oven does most of the work, which means you can focus on prepping other meals while everything roasts. Add fresh kale everyday and this one will be your new fave!
Ingredients:
Chicken breast, cubed
Kale, pre-shredded & pre-washed
Butternut squash
Mini zucchini
Carrots
Garlic, minced
Pecans
Chickpeas
Apple Cider Vinegar Dressing
Apple cider vinegar
Olive oil
Roasted garlic
Salt & pepper
Instructions:
Mince a generous amount of garlic. Sauté some in olive oil until lightly golden, then set it aside to use later for the dressing.
Dice the chicken breasts and season with salt, olive oil, and the remaining minced garlic. Sauté until cooked through, then set aside and sanitize your prep area.
On a baking sheet, roast the pecans and hazelnuts (if using). They cook quickly, so keep an eye on them.
Drain and rinse a can of chickpeas, toss them with olive oil, salt, and pepper, and roast until crisp.
Prepare the roasted veggies: cube the butternut squash, slice the zucchini and carrots, toss everything in olive oil and salt, and roast until tender.
Make the dressing using the sautéed garlic, olive oil, apple cider vinegar, salt, and pepper.
To assemble, toss shredded kale with the dressing, then top with warm garlic chicken, roasted veggies, pecans, and chickpeas.
ENJOY! 😊
Tip: For meal prep, store the kale and dressing separately. Reheat the chicken and veggies before serving, then massage the dressing into the kale for a fresh, warm salad every time.
