Go Back
–+ servings
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! 
Print Recipe Pin Recipe
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

  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • ½ cup fresh parsley
  • 1 tablespoon raw honey
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt

For Salads

  • 8 cups watercress
  • 1 lb. cooked shredded chicken breast rotisserie recommended
  • 4 cups peeled/cubed butternut squash
  • ½ cup dried cranberries
  • ½ cup raw walnuts
  • ½ 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!