This Fall Harvest Salad is loaded with seasonal veggies and packed with flavor (and fiber!). Tell me the perfect Fall soup to pair with it!
1 tsp extra virgin olive oil
250g brussel sprouts, halved
225g delicata squash, sliced
2 cloves garlic, minced
4 cups baby spinach
4 cups arugula
154 g, honeycrisp apple, sliced
2.5 ounces parmesan Cheese, chunked
10.50 ounces chicken breast (weighed cooked)
1 tbs roasted and salted sunflower seeds
Salt and pepper
Preheat your oven to 425F.
Toss the brussel sprouts in 1 tsp of olive oil, garlic and salt and pepper. Place onto a large baking tray.
Spray the squash with olive oil spray and toss in salt and pepper. Place onto a large baking tray.
Roast the veggies for 25 minutes, tossing midway though cooking.
Once the veggies are done, use a large platter and combine all the ingredients.
300 calories per serving
9 fat | 29 carb | 34 protein | 8 fiber
I tossed them in a Honeycrisp Apple Vinaigrette from Sprouts but you could use any you’d like! Dressing is not included with macros.
Search Rushing to the Kitchen Fall Harvest Salad on Myfitnesspal .
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