Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

This autumn-inspired salad is made with a mix of raw and roasted vegetables. Butternut squash adds staying power. Tangy cranberries and crunchy walnuts add fall flavor. Use ready-made rotisserie chicken for quick and easy prep!  Best served in the new Good Cook® meal prep bowls

Fall Harvest Power Salad

Fall Harvest Power Salad Ingredients:

For Lemon Herb Dressing  

  • 1/4 cup olive oil  
  • 1/4 cup fresh lemon juice  
  • 1/2 cup fresh parsley  
  • tbsp raw honey  
  • 1 tsp dried basil  
  • 1 tsp dried thyme  
  • 1/2 tsp sea salt  

Ingredients  For Salad

  • 8 cups watercress  
  • 1 lb. cooked shredded chicken breast (rotisserie recommended)  
  • 4 cups peeled/cubed butternut squash  
  • 1/2 cup dried cranberries  
  • 1/2 cup raw walnuts   
  • 1/2 cup lemon herb dressing  (recipe above)

For Serving

4 Good Cook® meal prep bowls

Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

Fall Harvest Power Salad

This autumn-inspired salad is made with a mix of raw and roasted vegetables. Butternut squash adds staying power. Tangy cranberries and crunchy walnuts add fall flavor. Use ready-made rotisserie chicken for quick and easy prep! 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: Chicken, dinner, gluten free, high protein, lunch, power bowl, salad
Servings: 4 meals
Calories: 485kcal
Author: Meal Prep on Fleek

Ingredients

For Lemon Herb Dressing

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh parsley
  • 1 tbsp raw honey
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp sea salt

For Salads

  • 8 cups watercress
  • 1 lb. cooked shredded chicken breast rotisserie recommended
  • 4 cups peeled/cubed butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup raw walnuts
  • 1/2 cup lemon herb dressing

Instructions

For Dressing

  • Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.

For Salads

  • Preheat oven to 400ºF and line a small baking sheet with parchment paper. Add cubed butternut squash to a baking sheet and drizzle with oil. Gently toss to coat. Roast for 20-25 minutes, stirring halfway through cooking. Cool squash for 10 minutes.
  • Add 2 cups watercress to 4 GoodCook round containers and top with butternut squash, cranberries, walnuts, and shredded chicken. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.

Nutrition

Calories: 485kcal | Carbohydrates: 45g | Protein: 29g | Fat: 25g | Fiber: 7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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