Flavorful Fall Salad

October 11, 2020

Roasted chicken and veggies, toasted pumpkin seeds and fresh pomegranate… what is NOT to love about this delicious fall salad? This dish has a great combination of healthy fats, protein, carbs and don’t even get me started on the FLAVOR! I know I’ll be making this at least once a week for the rest of the season 🍂

Flavorful Fall Salad

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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

For the Chicken Rub:

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

For the Dressing:

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

Instructions

Toss veggies with olive oil, lemon and herbs.
Spread out on a baking sheet and bake on 375 for 20 min or until veggies are cooked.
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.
Whisk together your dressing.
Add lettuce and herbs together. Add in the dressing and toss well. Divide into 2 large plates.
Add the roasted veggies on top.
Cut the boiled egg in half and add on top.
Now add the roasted chicken.
Lastly top with pumpkin seeds and pomegranate seeds. Enjoy!