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Warm Harvest Apple Salad

Now this is a salad! Fully loaded and full of flavour, this warm salad will make sure you are satisfied and full. Not to mention all of the nutrients from the vegetables, apples and chicken. This dish 100% delivers of flavour and nutrition!

Serves 2

Chef Tip: Prep time: 20 minutes | Cooking time: 25 minutes

Variety Tip: *Ambrosia, Honeycrisp and McIntosh apples all work well in this recipe

Ingredients

cooking ingredients
2 cups	diced butternut squash	(500 mL)
2 tsp	vegetable oil	(10 mL)
1 tbsp	chili powder	(15 mL)
1/2 tsp	each salt and pepper	(1 mL)
1 lb	boneless, skinless, chicken breast, about 2	(500 g)
1/4 cup	quinoa	(60 mL)
1/2 cups	chicken broth	(125 mL)

Dressing
2 tbsp	lemon juice	(30 mL)
2 tsp	oil	(10 mL)
2 tsp	honey	(10 mL)
	pinch of salt
1/4 tsp	poppy seeds	(1 mL)

Salad
4 cups	kale pieces	(1 L)
2 cups	sliced Ontario apples*	(500 mL)
1/4 cup	soft goat cheese, crumbled	(60 mL)
1/4 cup	sunflower seeds	(60 mL)
1/2 cup	pomegranate seeds	(125 mL)

Directions

Preheat oven to 400°F (200°C) and prepare a parchment linked baking sheet. In a small bowl mix together oil, chili powder, salt and pepper. Toss squash in half of the chili powder mixture. Arrange in a single layer on half of the baking sheet. On the other half of the cookie sheet, toss chicken in the remaining chili mixture. Roast for 25 minutes, or until squash is tender and chicken if fully cooked.

Meanwhile, in a medium sized pot mix together quinoa and chicken broth. Follow package directions for best results.

Dressing: In a small bowl, whisk together lemon juice, oil, honey, salt, pepper and poppy seeds.

Salad: Divide the following ingredient evenly between two large bowls, evenly layer in the following order: kale, squash, cooked quinoa, apples, goats’ cheese, sunflower seeds, pomegranate seeds. Top each salad with a sliced chicken breast and drizzle with dressing.

Nutrition facts per serving: