How to Make Harvest Salad

No need for heavy meals or sugary sweets, with this delicious savory salad, you'll have a light meal or healthy snack ready for an energy boost at any time.

cook TIME 23 mins
prep TIME 12 mins
total TIME 35 mins

Course: Side DishCuisine: American

Servings: 4 servings

Calories: 256 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (18)

8 oz skinless boneless chicken breast
3 oz red apples sliced
6 oz pumpkin cubed
4 oz kale roughly chopped
2 tbsp olive oil divided to 1/2 tbsp, 1/2 tbsp and 1 tbsp
1/2 tbsp honey
2 tbsp balsamic
1 tsp traditional Dijon mustard
1/4 tsp chili powder
1/2 tsp paprika
1 tsp garlic minced
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper divided
2 tbsp parsley chopped, divided
1 oz pecan
0.5 oz dried cranberries
0.5 oz feta cheese crumbled

INSTRUCTIONS

Add 6 oz pumpkin to a bowl along with 1/2 tbsp olive oil and 1 tbsp parsley, then gently stir.

Season 8 oz chicken breast with 1 tbsp olive oil, 1/4 tsp chili powder, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper.

Place the chicken and the pumpkin in the oven. Bake at 450°F for 17 minutes.

Make the dressing while waiting. Add 1/2 tbsp olive oil, 1/2 tbsp honey, 2 tbsp balsamic, 1 tsp Dijon mustard, 1 tsp garlic and 1/4 tsp pepper to a bowl. Stir to combine.

Take out the chicken and cut into small pieces.

Arrange 4 oz kale, pumpkin, 3 oz apple, and chicken on the serving plate, then garnish with 1 oz pecan, 0.5 oz feta cheese, remaining 1 tbsp parsley, and 0.5 oz dried cranberries on top.

Nutrition