FALL HARVEST SALAD SUPREME RECIPE BY TASTY

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Fall Harvest Salad Supreme Recipe by Tasty image

Here's what you need: delicata squash, brussels sprouts, olive oil, McCormick® Salad Supreme seasoning, boneless, skinless chicken breasts, green leaf lettuce, lacinato kale, red apple, toasted pumpkin seeds, candied walnuts, apple cider vinegar, dijon mustard, McCormick® Salad Supreme seasoning, extra virgin olive oil

Provided by Jordan Kenna

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

1 delicata squash, halved lengthwise, seeded, and cut into 1-inch (2.54 cm) pieces
1 lb brussels sprouts, outer leaves and stems removed, halved lengthwise
3 tablespoons olive oil, divided
4 tablespoons McCormick® Salad Supreme seasoning, divided
2 boneless, skinless chicken breasts
1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
1 red apple, cored and diced
¼ cup toasted pumpkin seeds
½ cup candied walnuts, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon McCormick® Salad Supreme seasoning
½ cup extra virgin olive oil

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
  • On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
  • Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
  • While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
  • Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
  • Serve with the remaining dressing alongside.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 53 grams, Fat 52 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams

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