Fall Harvest Salad
Enjoy the seasonal flavor of fall with roasted carrots and honeycrisp apples tossed with chopped kale and topped with a delicious dijon balsamic dressing.
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Ingredients:
Dressing:
Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. Chopped carrot into ½ inch pieces, toss in ½ Tbsp olive oil and season with Italian seasoning
  3. Layer on baking sheet and cook 15- 20 minutes or until golden
  4. Heat skillet to medium-high
  5. 5. Season chicken with Italian dressing and place on hot skillet with ½ Tbsp olive oil, cook 6-8 minutes on each side
  6. 6. Chop ½ apple and cut chicken breast into slices
  7. 7. Mix salad dressing and toss with apple, chopped kale, dried cranberries, carrots, and chicken
  8. 8. Sprinkle sunflower seeds and enjoy!
Recipe Notes

Nutrition Facts:

Serves: 2

1 serving = 2 cups

Calories: 350

Fat: 15g

Saturated fat: 2g

Sodium: 323mg

Potassium: 770mg

Carbohydrate: 23g

Fiber: 6g

Total sugars: 15g

Protein: 38g

Choices/Exchanges: 4 protein, 2 non-starchy vegetable, ½ fruit, 3 fats