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Hearty Fall Salad with Creamy Lemon Garlic Vinaigrette


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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