If you need a salad that will
1) Keep you full and
2) Get you in the mood for fall,
then this is the recipe for you!
With apples & cranberries balanced with pepitas and chicken, this salad is both sweet and savory - and a little tangy, with the lemon garlic vinaigrette!
Meal prep this salad for healthy lunches all week long!
You will need:
For the salad
1 4 oz container butter lettuce (like Organic Girl)
1 - 12 oz bag mixed broccoli and cauliflower, chopped
1 medium honeycrisp apple, diced
2 oz goat cheese (or feta, if you don't like goat cheese)
1/2 red onion, diced
1/4 cup dried cranberries
1/4 cup pepitas (pumpkin seeds)
1 cup dry farro, cooked (use quinoa to make gluten free!)
Leftover or rotisserie chicken (or other protein!)
Creamy Garlic Lemon Dressing:
1/4 cup olive oil
2 Tbsp mayo
Juice of 1 lemon
1 Tbsp apple cider vinegar
2 tsp honey
1 tsp minced garlic
1 tp garlic powder
Salt and pepper to taste
Directions:
Combine all ingredients, except butter lettuce, protein, and dressing, in a large bowl. Keep refrigerated for up to 5 days. When assembling the salad, take out a handful of butter lettuce for the base, then add a few scoops of your broccoli salad mixture! Top individual portions with 2-4 oz of protein and toss with dressing. Enjoy!
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