Let the colors, flavors and robust nutrients of this salad soiree you into a space of nourished abundance. Not only is it the perfect illustration of fall’s bounty, it is the perfect canvas to “recycle” leftover protein from any Holiday meal. Allow yourself to relish in abundance as you savor space to pause and ground yourself with the targeted nutrients in this colorful salad.
fall harvest salad
- 1 butternut squash [de-seeded, peeled +cubed]
- 1/2 cup pumpkin seeds
- 1/4 cup + 1 tbsp olive oil [divided]
- 1 tsp cinnamon
- pinch cayenne pepper [or as tolerated]
- sea salt + ground black pepper [to taste]
- 1 head butterhead lettuce [washed + torn]
- 2 cups baby kale
- 2 shallots
- 1 avocado [sliced]
- 1/2 rotisserie chicken [shredded] OR 16 oz turkey [cooked + shredded]
- 1/4 cup chèvre goat cheese [crumbled, optional]
- 2 tbsp red wine vinegar
- 1 tsp honey OR molasses
- 1 tsp Dijon mustard
Preheat oven to 400°F and line a baking sheet with parchment paper.
Next, add butternut squash and pumpkin seeds to the prepared baking sheet. Drizzle with 1 Tbsp olive oil, cinnamon, cayenne [if using], salt and pepper. Toss to coat.
Roast for 15-20 minutes, or until browned.
Meanwhile, add lettuce, baby kale, shallots, avocado, chicken and goat cheese [if using] to a large bowl and set aside.
Then, prepare the dressing by adding 1/4 cup olive oil, red wine vinegar, honey OR molasses and Dijon mustard to a small bowl. Whisk to combine, seasoning with salt and pepper to taste.
Add roasted squash and pumpkin seeds to the salad mixture, drizzle with prepared dressing and toss to combine.
Serve and enjoy!
Vegetarian version: swap rotisserie chicken for 1 x 15 oz can white beans [of choice, drained + rinsed] in step 4. Serving size: 1/4 recipe