Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.
You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.
This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.
Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
Toss and enjoy!
*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.
This Salad screams summer to me! It’s so fresh, and full of all the healthy macronutrients to keep you full. I love the creaminess of the hummus, and avocado. It really doesn’t need extra dressing! The apple cider vinegar gives it the perfect zesty-ness that it needs as well.
You can also incorporate this salad into your weekly meal prep. It’s SO GOOD!
Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.
Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.
You can easily assemble 4-5 of these salads in tightly sealed tubsfor that busy week meal prep! They store beautifully in the fridge all week long.
To make this an easy meal prep:
Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.
4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
2 Tablespoons Nut and Raisin Trail Mix
For the Dressing-
1 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
2 Teaspoons Spicy Brown Mustard
1 Tablespoon Honey
salt & pepper
Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.
I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂
Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.