Description

A vibrant and satisfying Fall Harvest Salad featuring roasted butternut squash, Brussels sprouts, chicken, quinoa, cranberries, and pecans with a tangy apple cider vinaigrette. Perfect for a hearty meal or side dish.

Ingredients

Scale

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 tablespoon apple cider vinegar
3 tablespoons olive oil (for dressing)
1 tablespoon Dijon mustard
1 teaspoon maple syrup (or honey)
1 shallot, finely minced
1 pound Brussels sprouts, trimmed and thinly sliced or shaved
1 cup cooked quinoa
1 cup cubed roasted butternut squash (about ½ inch cubes)
½ cup dried cranberries
¼ cup toasted pecans or walnuts, roughly chopped
4 ounces crumbled goat cheese or blue cheese (optional, for serving)
Fresh parsley or chives, chopped, for garnish

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Instructions

1. Cook the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.
2. Make the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, 3 tablespoons of olive oil, Dijon mustard, maple syrup, and minced shallot. Season with salt and pepper to taste.
3. Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any tough outer leaves. Then, thinly slice or shave them.
4. Assemble the Salad: In a large mixing bowl, combine the shaved Brussels sprouts, cooked quinoa, roasted butternut squash, cranberries, and toasted nuts. Add the cooked chicken.
5. Dress and Toss: Pour about half of the dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing as needed until the salad is dressed to your liking.
6. Serve: Divide the salad among serving plates. If using, crumble goat cheese or blue cheese over the top. Garnish with fresh chopped parsley or chives.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 2-3 days. For best texture, consider storing dressing separately if you anticipate the salad sitting for extended periods before eating.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-550 (depending on cheese and nuts)
Sugar: Approx. 10-15g
Sodium: Approx. 300-500mg
Fat: Approx. 25-30g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 8-10g
Protein: Approx. 25-30g