Name: Harvest Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Chicken, Dinner, Low Carb, Lunch, Salad
Ingredients: 240 g chicken breast; 6 cups kale; 1 apple; 2 cups butternut squash; 2 tbsp cranberries; 2 tbsp pumpkin seeds; 1 tbsp avocado oil

Harvest Salad

Author:

Annabelle Cooper

Difficulty

Beginner

Rated 5.0 stars by 1 users

Servings

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Ingredients

240 g chicken breast
6 cups kale
1 apple
2 cups butternut squash
2 tbsp cranberries
2 tbsp pumpkin seeds
1 tbsp avocado oil

Directions

What are we cooking today?

Enjoy this for dinner and save the leftovers for lunch the next day!

Getting started

Preheat the oven at 200C.
Place the chicken and the cubed butternut squash in separate dishes and bake in the oven for 20-30 minutes or until they are done.
Meanwhile prepare the rest of the salad by washing and chopping the kale and apple.
Once the chicken is ready use a fork to shred it.
Combine everything in a bowl and top with cranberries, pumpkin seeds and avocado oil.

Annabelle's tips

For additional taste and texture, add almond slivers or pistachios.

Nutrition

Serving Size: 2
per serving: Calories; 417

Amount/Serving % Daily Value

Total Fat: 8.2 grams; 11%
Saturated Fat: 1 grams; 5%
Cholesterol: 77 milligrams; 26%
Sodium: 157 milligrams; 7%
Total Carbohydrate: 55.3 grams; 21%
Dietary Fiber: 9.4 grams; 34%
Total Sugars: 15 grams
Protein: 35.4 grams

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Harvest Salad

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