CALORIES: 511
PREP: 35 minutes
COOK: 25 minutes
Egg-Free, Gluten-Free
Fall is here and this beautiful Harvest Salad embraces the wonderful flavors that the season has to offer! The dish starts with a bed of kale and is topped with fresh squash, crisp apple slices, crunchy pecans, creamy goat cheese, and sweet dried cranberries! It is finished with some sliced chicken and topped with a beautiful maple Dijon dressing! Enjoy!
For the Maple Vinaigrette: | |
1/3 cup | olive oil |
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1/4 cup | balsamic vinegar |
2 tbsp | maple syrup |
3 tbsp | Dijon mustard |
Salt and pepper to taste |
For the salad: | |
2 | boneless skinless chicken breasts |
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2 cups | butternut squash, diced |
1 tbsp | vegetable oil |
4 cups | chopped green kale |
1 tbsp | olive oil |
1 | apple, diced |
1/3 cup | pecan halves |
1/4 cup | dried cranberries |
1/4 cup | crumbled goat cheese |
Salt and pepper to taste |
In a small bowl, whisk the vinaigrette ingredients.
Pour half of the vinaigrette over the chicken breasts and marinate in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
Preheat the oven to 375°F.
Arrange the marinated chicken breasts on one side a large nonstick or parchment-lined baking sheet. On the other side, add the squash and drizzle with the vegetable oil and season with salt and pepper to taste.
Bake for 25 minutes or until the squash has softened and the chicken has reached an internal temperature of 165°F. Once the chicken has cooled slightly, thinly slice it.
In a large bowl, add kale and drizzle with the olive oil and salt and pepper to taste. Massage kale until it becomes tender.
Arrange the kale in a large serving dish and top it with the remaining ingredients including the cooked squash and sliced chicken breast. Top with the remaining vinaigrette,
Serve immediately.
Per serving | |
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Calories (kcal) | 511 |
Total Fat (g) | 36 |
Saturated fat (g) | 6 |
Trans fat (g) | 0 |
Cholesterol (mg) | 62 |
Sodium (mg) | 437 |
Total Carbohydrate (g) | 25 |
Dietary Fiber (g) | 4 |
Total Sugars (g) | 15 |
Added Sugars (g) | 6 |
Protein (g) | 24 |
Vitamin D (mg) | 0 |
Calcium (mg) | 110 |
Iron (mg) | 2 |
Potassium (mg) | 549 |
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