Apple Pecan Salad
Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette
Servings 6
Calories 310kcal
Ingredients
Apple Pecan Salad
- 6 cups kale or spring mix 1 lb bag
- 1 1/2 cups cooked brown rice
- 1 1/2 cups cooked quinoa
- 1 1/2 cups boneless skinless chicken breasts baked, chilled, sliced
- 3/4 cups granny smith apple peeled, cored, diced
- 1 1/2 cups Roasted Butternut Squash *see ingredients & instructions below
- 1/3 cup celery diced
- 1/3 cup red onion sliced
- 3/4 cup sherry vinaigrette *see ingredients & instructions below
- 1/3 cup chopped pecans
Roasted Butternut Squash
- 1 lb butternut squash peeled, seeded, diced
- 1 1/2 tsp extra virgin olive oil
- 1/8 tsp black pepper
Sherry Vinaigrette
- 3 Tbsp Sherry vinegar
- 3 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 1/2 Tbsp water
- 1 Tbsp shallot peeled, minced
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 3 Tbsp extra virgin olive oil
Instructions
Raoasted Butternut Squash
- Preheat convection oven to 325 degrees F (conventional oven to 350 degrees).
- Combine all ingredients. Toss to coat.
- On sheet pan(s), spread squash in single layer.
- Bake until fork-tender, 15 to 20 minutes. Cool.
Sherry Vinaigrette
- In blender or food processor, combine all ingredients except oil. Blend until smooth.
- With blender running, slowly add oil in a thin, steady stream until well blended.
Apple Pecan Salad
- For 1 serving, in bowl place 1 cup of salad greens, 1/4 cup brown rice, 1/4 cup quinoa, 1/4 cup chicken, 2 Tbsp apples, 1/4 cup butternut squash, 1 Tbsp celery, 1 Tbsp red onion, 2 Tbsp Sherry Vinaigrette. Toss to coat. Top with pecans.
Nutrition
Calories: 310kcal | Carbohydrates: 30g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 210mg | Fiber: 5g | Sugar: 9g