This Harvest Salad is filled with some of the best seasonal flavours, including butternut squash, cranberries, apples, and kale. It’s so easy to throw together, colourful, filling, and delicious.
Enjoy this for dinner and save the leftovers for lunch the next day!
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.
For additional taste and texture, add almond slivers or pistachios.