Description
The perfect salad for fall, these roasted harvest bowls are loaded with maple turmeric chicken, crisp apple slices, Brussels sprouts and butternut squash.
Ingredients
- 2 maple turmeric chicken breasts, sliced
- 1 cup apple cider vinegar Brussels sprouts
- 1 large butternut squash, peeled and chopped
- 1 Tablespoon avocado or olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 crisp apple, thinly sliced
- baby spinach
- roasted butternut squash seeds or toasted pepitas*
- cinnamon and cayenne pepper (optional)
Apple Cider Dressing:
- 1 cup apple cider
- 1/2 cup olive oil
- 2 Tablespoons of whole grain mustard
- 2 Tablespoon apple cider vinegar
- 1 clove garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Add chopped butternut squash chunks to a baking sheet with oil, sea salt and pepper. Feel free to add a sprinkle of cinnamon and cayenne as well. Toss to coat and pop in the oven for 30-40 minutes, or until squash is tender.
- While butternut squash is roasting, make dressing by adding all ingredients into a blender and blending until smooth.
- To make the salad bowls, add a base of baby spinach to two bowls. Top with 1 piece of maple turmeric chicken, 1/2 cup roasted Brussels sprouts, 1/2 cup roasted butternut squash and apple slices. Drizzle on the apple cider dressing and top with roasted seeds.
Notes
*For roasted butternut squash seeds: preheat oven to 325°. Remove any remaining strings from the seeds and toss with a 1/2 teaspoon oil and a pinch of sea salt. Roast for 30-40 minutes or until crunchy and golden.
- Category: Salad
- Method: Bake and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl, without dressing
- Calories: 515
- Sugar: 32 g
- Sodium: 1585 mg
- Fat: 16 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 32 g
- Cholesterol: 64 mg
Keywords: Roasted Harvest Bowls with Apple Cider Dressing, apple cider, harvest, chicken, Brussels sprouts, butternut squash, fall, salad, salad every day, bowl