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Home » Lunch » FALL HARVEST SALAD

FALL HARVEST SALAD

Published: September 24, 2021 · Courtney Rushing

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! 

 

Ingredients 

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

 

Instructions 

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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Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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HI, I’M COURTNEY!

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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