Fall Harvest Salad

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. 


Serves 3

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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