Fall Harvest Salad Packed With

Fall Harvest Salad Packed With Micronutrients

With just a few simple ingredients and minimal kitchen mess, you can easily make this delicious salad that uses the best flavors of fall. Give it a try with delicata, kabocha, butternut or other winter squash options from the local famers market! To boost the protein, top it with grilled chicken breast or chicken apple sausage.

Ingredients:

q q q 8 cups mixed greens 1 Honeycrisp apple, cored and sliced 2 small delicata Squash or about 1 medium squash ½ cup shredded parmesan cheese ¼ cup pecans

Salt, pepper, ground nutmeg 2 Tbsp your favorite balsamic vinaigrette

Directions:

Preheat oven to 400F. Line a baking sheet with parchment paper and grease with cooking oil spray.

Wash delicata squash and remove both ends. Slice squash in half, lengthwise. Using a spoon, clean out the seeds. Put the seeds in a colander and clean thoroughly.

Place squash on lined baking sheet and roast for 25 minutes, or until soft. Once squash is done roasting, cool for 15 minutes.

Transfer seeds to a bowl and toss with olive oil or cooking spray. Season with salt, pepper, and nutmeg. Toast for 10 minutes alongside pecans. Toss all ingredients together and serve with dressing.