Harvest Crunch Salad with Spiced Cider Vinaigrette

One of the reasons I love Summer is because of the unlimited amount of (and cheaper) fruits and vegetables that make it easy to throw a salad together. For some reason, when Summer fades into Fall, we throw all that out the window and we begin to BAKE! While I love baking (there are currently pumpkin cookies in my oven), my love for salad remains. My beloved tomatoes, cucumbers, avocados, and corn are no longer in season. Now pumpkin, brussels, collards, squash, pears, apples, beets (my favorite!), and pomegranates are stocking the produce section of the grocery store. With the changing of Seasons, I've learned how important it is to alter my staple meals around the food that is currently available. 

So.. our typical salad may remain, but the components must change. This recipe includes some of my favorite produce from this time of year and it is the perfect dish to welcome the new Season.

^^ The bulk of this salad is composed of romaine lettuce, chopped brussels, chopped kale, and roasted butternut squash. These leafy dark green veggies are packed with vitamins, minerals, and fiber. They contain vitamin C, vitamin E, vitamin A, calcium, folate, and beta-carotene which work together to provide your body with a healthy heart, glowing skin, and fueled immune system.

Butternut squash is a winter squash (which I recently learned are called "winter" squash because they're harvested in the summer and stay fresh all winter long). It's extremely rich in antioxidants, full of fiber, low in fat, contains carotenoids and folate which fight heart disease, and it's really, really yummy. I swear, my son would consume this squash for breakfast, lunch, and dinner if I let him.

^^ Use a vegetable peeler to peel the outer skin of the squash, and then remove all innards and seeds with a spoon. Next, chop the squash into 1 inch cubes. 

^^ You can use whichever cooking spray you have on hand, but I LOVE coconut oil spray. I find it to be versatile for baking, cooking, grilling, etc. 

^^ While the squash is roasting, measure out the other components and grill your chicken breasts. Matt does all of our grilling- he recently switched from gas grilling to charcoal grilling, and let me tell you, he is OBSESSED (...and so am I). Charcoal grilling adds so much flavor and overall control in cooking your food. Although it's not as convenient as turning on the gas switch, it's been fun to learn the 'art' of using charcoal. This Weber Grill is the one we use. 

^^ I am a firm beleiver in making my own salad dressings; they're usually pretty simple and store in the refrigerator perfectly. I think each salad deserves it's own compliment, so I love tweaking classic recipes to make it fit the salad that I'm creating. I think this Spiced Cider Vinaigrette will be a good match for different salads I want to make this Fall. 

**This dressing contains apple cider vinegar which helps kick sugar cravings too!

 ^^ I just LOVE bright and colorful dishes, and this one just screams Autumn. I truly think of cooking as an art form and presentation is a huge component. This salad is beautiful and it tastes even better! Before serving, drizzle the Spiced Cider Vinaigrette over the salad and lightly toss the ingredients together. 

Welcome Autumn! 

Bon appettite!

Harvest Crunch Salad

Created by: Monica Turley

Ingredients:

• 2 cups chopped romaine lettuce
• 2 cups chopped or shredded brussels
• 2 cups chopped kale
• 1 medium butternut squash
• 1 tsp. kosher salt
• 1 tsp. cinnamon
• 2 tsp. kosher salt
• 1 tsp. ground black pepper
• 3-4 chicken breasts
• 1 cup pomegranate seeds
• 1/2 cup roasted and salted pumpkin seeds

Directions:

1. Preheat oven to 400F
2. Spray a 9x13in glass baking dish and set aside
3. Peel the butternut squash, cut the squash in half, then scoop out all seeds and discard them. 
4. Cut the squash into 1 inch cubes and place them in the baking dish.
5. Sprinkle the salt and cinnamon over the squash and bake for 45 minutes.
6. Rinse, pat dry, and chop the romaine, kale, and brussels. Then place all the greens in a large salad bowl.
7. Rub the chicken breasts evenly with kosher salt and ground black pepper and grill both sides until it's done. 
8. Let chicken rest while you arrange the butternut squash, pomegranate seeds, and pumpkin seeds on top of the greens.
9. Slice the chicken breasts and arrange them on top of your salad
10. Toss in the Spiced Cider Vinaigrette and enjoy! 

** If you can't find pre-roasted & salted pumpkin seeds, use raw pumpkin seeds and lightly salt and roast them at 325F for 15 minutes.**

Spiced Cider Vinaigrette

Ingredients: 

• 1/4 cup apple cider vinegar
• 1/4 cup apple cider
• 2 tbsp. maple syrup
• 2 tsp. honey mustard
• 1 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/4 cup grape seed oil

Directions:

• Whisk all ingredients together and pour over salad.
• Vinaigrette may be stored in the refrigerator for up to 3 weeks.