Hearty Fall Salad

Introducing my hearty fall salad, packed with seasonal flavors and ingredients that keep you full and satisfied! This nutrient-dense salad features roasted butternut squash, beets, and cauliflower, paired with arugula, walnuts, juicy pomegranate seeds, and shredded roasted chicken for a balanced mix of protein, healthy fats, and fiber. The goat cheese adds a creamy option for extra richness.

Perfect for the cooler months, this salad is designed to keep you feeling satiated thanks to the slow-digesting carbs and fiber from the veggies, plus protein-packed chicken and walnuts to curb cravings. A delicious and nourishing choice for the fall season!

What you’ll need:

• 1/2 a medium butternut squash, cut into small cubes

• 2 large beetroots, cut into small cubes

• 1 small cauliflower, chopped

• 1 tbsp olive oil

• 1 tsp dried oregano

• Large handful of arugula 

• 1/2 cup walnuts (50g), toasted

• 4 roasted chicken breasts, shredded or chopped

• Seeds of half a pomegranate

• goat cheese (optional)

Dressing:

• 3 tbsp olive oil

• 1.5 tbsp balsamic vinegar

• 1 tbsp yacon

• 1/2 tsp sea salt

Directions (makes 6 servings):

1. Cut your vegetables into small cubes and add them to a parchment lined baking tray with the chickpeas. Drizzle with the oil and season with some salt and pepper and the oregano.

2. Roast for 25-30 mins, tossing half way through.

3. Add the walnuts to the tray for the last 5 minutes of cooking time.

4. Add the arugula to a large serving bowl, top with the roasted veg, chicken and walnuts and scatter over some pomegranate seeds

5. Mix the dressing ingredients together and drizzle over the salad just before serving. ENJOY!

Macros (per serving)

• 374 Cals

• 19 g Fat

• 21 g Carb

• 6g Fibre

• 32g Pro