Autumn Kale Crunch Salad
An autumn kale crunch salad inspired by the Sweetgreen seasonal harvest bowl with chopped kale, honey crisp apple, pecans, dried cranberries, pumpkin seeds, goat cheese, and grilled chicken all tossed in a homemade honey champagne vinaigrette with dijon and garlic. Comes together in minutes, packed with nourishing ingredients, and so satisfying it genuinely qualifies as a meal rather than a side. Optional roasted sweet potato and quinoa for an even heartier bowl.
Ingredients
- 6 cups kale chopped
- 1 honey crisp apple chopped
- ½ cup pecans chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- ⅓ cup goat cheese crumbles
- 1 chicken breast cooked how you like it and chopped into bite sized pieces
Optional Toppings:
- roasted sweet potato
- quinoa
Instructions
- Chop kale, apple pecans and chicken breast.
- In a big bowl combine all ingredients.
- For the dressing, using a hand blender or in a personal sized blender, combine all ingredients and blend until homogenized and smooth.
- Pour dressing over salad and toss to combine. (I find it so easy to use a bowl with a lid and just shake everything up!)
- Portion out onto plates or eat straight from the bowl and enjoy!