Autumn Harvest Salad

This Autumn Harvest Salad is what I’ll be making for lunch, until further notice. I created a delicious simple maple apple cider vinaigrette to drizzle atop the bed of fall greens. Details below on this satisfying salad 🍂

INGREDIENTS:
-shredded kale
-1 chicken breast
-roasted pumpkin seeds
-butter nut squash diced
-1 honey crisp apple sliced
-beets diced
-1/2 avocado sliced
-fresh grated parmigiana

For the dressing:
-In a jar, shake together: 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1/2 tsp minced garlic, 1/2 tsp Dijon, dash of salt

DIRECTIONS:
1. Drizzle the butternut squash with olive oil and bake at 400 degrees for 25 minutes until cooked
2. In a skillet on medium heat, add your chicken. Season both sides of the chicken well with smoked paprika, garlic powder, salt, pepper. Keep on skillet until cooked through (can take up to 25 min)
3. In another skillet, add a little bit of olive oil and toast the pumpkin seeds on medium low heat. Only keep them on the skillet for about 5-7 minutes.
4. In a bowl, massage your kale with a little bit of lemon juice. Personal preference: I remove the the stem(s) on the kale
5. Top the kale with the diced beets, butternut squash, sliced honey crisp, avocado, chicken, pumpkin seeds.
6. Drizzle the maple apple dressing over the top, sprinkle parmesan over the top, and dig on in