Flavorful Fall Salad

Ingredients

• 2-4 large handfuls of mixed lettuce chopped
• Large handful for parsley minced
• Large handful of dill minced
• Large handful of tarragon minced
• Large handful of basil minced
• 1/2 cup Toasted pumpkin seeds
• 1/2 of one fresh pomegranate
• 1 bunch of Asparagus chopped into small pieces
• 1 head of Broccoli chopped into small pieces
• 1 large or 2 small Sweet potato’s chopped small
• 2 soft boiled eggs
• Organic chicken breast

• Walnut oil or olive oil
• Salt and pepper
• Cayenne
• Smoked paprika
• Dried oregano

• 1/2 lemon juiced
• 1 teaspoon mustard
• 6 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Toss veggies with olive oil, lemon and herbs.
2. Spread out on a baking sheet and bake on 375 for 20 min or until veggies are cooked.
3. While baking, prepare chicken by mixing spices together. Drizzle oil on the chicken and then rub the spices al over. Bake on 375 for 15-20 minutes depending on the thickness of the chicken.
4. Whisk together your dressing.
5. Add lettuce and herbs together. Add in the dressing and toss well. Divide into 2 large plates.
6. Add the roasted veggies on top.
7. Cut the boiled egg in half and add on top.
8. Now add the roasted chicken.
9. Lastly top with pumpkin seeds and pomegranate seeds. Enjoy!