Fall Harvest “Big Salad”

Kale, roasted vegetables, chicken, crispy chickpeas, apples, golden raisins, and smoked almonds

A vibrant and satisfying salad showcasing some of fall’s best produce. This salad is hearty enough for a main and can stand up to being made a day or two in advance - just be sure to add the crunchy chickpeas before eating for maximum crunch factor.

Feel free to swap out the chicken for another protein choice, or leave it out entirely for a vegan option. I used grilled chicken breast from my grocery store’s deli section. A rotisserie chicken, salmon, or thinly sliced beef would also be delicious here. I can picture this salad being the perfect way to use up leftover Thanksgiving turkey.

The salad dressing is one of my favorite 1-2-3 dressings. I used a quarter cup to measure my ingredients and ended up with a lot of dressing leftover. If you do not want to have leftover dressing, try using a smaller measure, such as a tablespoon. The size of the vessel doesn’t matter, you just want to be sure to get the ratio right. Enjoy!

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For the Dressing:

Ingredients:

• 1 part maple syrup

• 2 parts apple cider vinegar

• 3 parts olive oil

• 1 clove garlic, minced

• 1 -3 teaspoons Dijon mustard, more or less to your taste

• Salt and pepper to taste

Directions:

1. Combine all ingredients and whisk vigorously to combine. Refrigerate until ready to use.

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For the Salad:

Ingredients:

• 1 bunch lacinato kale, shredded into confetti strips, washed, and dried

• 1 small butternut squash, approximately 1 pound

• 1 pound Brussels sprouts, shredded

• 1 cup crunchy chickpeas (I used store bought. Saffron Road and The Good Bean are 2 brands to consider. Homemade also work well, if you prefer)

• 1 grilled chicken breast, diced

• 1/2 cup smoked almonds, roughly chopped

• 1/3 cup golden raisins

• 3 Tablespoons olive oil

• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.

2. Peel and dice butternut squash and shred Brussels sprouts. Season with olive oil, salt, and pepper, and spread evenly onto a baking sheet. Roast until golden brown and crispy in some places, stirring frequently, about 20-30 minutes. Allow to cool.

3. Meanwhile, prepare the kale. Cut into very thin, confetti like strips. Wash and dry the kale, then add to very large bowl.

4. Add about 1/4 cup salad dressing and massage into kale until it wilts slightly.

5. Combine roasted vegetables, crunchy chickpeas, chicken breast, almonds, and raisins with the kale. Top with another 1/2 cup salad dressing, and toss everything until well combined.

6. Taste and add more dressing, if desired.

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