Fall Harvest Salad

The perfect fall salad - seasonal, super filling, and full of texture & flavor!

I use an instant Pot to cook the beets, but feel free to steam/cook them however you prefer if you don’t have one.

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Fall Harvest Salad

Servings: 6

Author: Steph, MPH, RDN

Prep time: 30 MinInactive time: 110 MinTotal time: 2 H & 20 M

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Ingredients

Chicken

• 2 lb. chicken breast, boneless & skinless
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp dried rosemary
• ¼ tsp ground black pepper
• ¼ tsp salt

Salad

• 6 pieces bacon
• 1 butternut squash
• 2 beets
• 3 bunches lacinato (dino) kale
• 3 pears
• ¼ cup (2 oz) pepitas, toasted
• ½ cup (4 oz) walnuts, toasted

Dressing

• 3 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1 ½ tbsp honey
• 1 tbsp dijon mustard
• ¼ tsp ground black pepper
• ¼ tsp salt

Directions

1. Preheat your oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Combine the seasonings under "chicken" in a bowl, then sprinkle them onto the chicken. Place the chicken on the baking sheet and bake for 15-20 minutes (or until cooked through - no longer pink inside). Then, slice into bite-sized pieces.
3. Keep the oven on and place the bacon on a baking sheet. Bake for 12-15 minutes or until crispy, then remove and immediately lay onto a plate lined with a paper towel. Allow to cool, then cut into bite-sized pieces.
4. Cut butternut squash in half, remove seeds (you can bake these on a sheet too wit some olive oil & salt!). Cut off the casing of the squash, then dice into ½ inch pieces. Toss the diced squash in olive oil and a little salt & pepper. Place it on a baking sheet and bake for about 45 minutes (tossing with spatula every 20 minutes) or until it begins to crisp and can be easily pierced with a fork.
5. Wash the beets, then place them in an Instant Pot on the wire steaming rack with 1 cup of water in the bottom of the pot. Cook on high-pressure (vent set to sealed) for 28-32 minutes (32 minutes for larger beets), then quick-release pressure. Let them cool before sliding off the skin, and dicing into bite-sized pieces.
6. Wash, then thinly slice the pears.
7. Combine all salad dressing ingredients, whisking until well mixed.
8. To assemble, toss the kale in the salad dressing, then top with the rest of the ingredients. Enjoy!

Nutritional Info

Calories

590

Fat

28 g

Carbs

43 g

Fiber

13 g

Protein

47 g

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