Fall Harvest Salad

Ingredients

Salad

• 4–6 cups shredded kale
• 1 sliced large honeycrisp apple
• 4oz goat cheese
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries

Balsamic Vinaigrette

• 1/3 cup Black Currant Balsamic Vinegar
• 1/2 cup Tuscan Herb Infused Olive Oil (or Garlic Infused Olive Oil)
• 2 tbsp honey
• 1 tbsp dijon
• 1 tsp salt 
• 1/2 tsp pepper

Butternut Squash:

• 1 butternut squash, about 3 cups, diced into cubes or thin slices
• 2 tbsp Tuscan Herb Infused Olive Oil
• 1/2 tsp salt 
• 1/4 tsp pepper

Instructions

• Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
• Toss together butternut squash and Tuscan Herb olive oil, salt, and pepper. Bake for 25 minutes or until tender.
• After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.
• While baking, prepare vinaigrette  by mixing all ingredients together. 
• Add vinaigrette to kale and toss till fully coated. Let sit at least 15 minutes. I use my hands to massage the kale and break down the leaves, the more you do this, the easier it is to eat.
• Layer on sliced apples, butternut squash, goat cheese, pecans, and cranberries. 
• Toss to coat! Enjoy