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MealLunchSaladsChickenOccasionDifficultyDietaryHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionMeal PrepFallWeeknightBBQPartyBakingDinnerHealthyGluten-FreeDairy-FreeComfort Food

Fall Harvest Salad Supreme

This vibrant and healthy salad combines the best flavors of autumn with ingredients like roasted delicata squash, crisp apples, and pumpkin seeds. The apple cider Dijon dressing brings all the flavors together and adds a sweet and tangy touch. It's perfect for a seasonal and satisfying meal.

Jordan Kenna
Tasty Team
96% would make again
Fall Harvest Salad Supreme

Ingredients

for 4 servings

Salad

  • 1 delicata squash, halved lengthwise, seeded, and cut into 1-inch (2.54 cm) pieces
  • 1 lb brussels sprouts (455 g), outer leaves and stems removed, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 4 tablespoons McCormick® Salad Supreme seasoning, divided
  • 2 boneless, skinless chicken breasts
  • 1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
  • 1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
  • 1 red apple, cored and diced
  • ¼ cup toasted pumpkin seeds (35 g)
  • ½ cup candied walnuts (55 g), roughly chopped

Dressing

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon McCormick® Salad Supreme seasoning
  • ½ cup extra virgin olive oil (120 mL)

Nutrition Info

  • Calories 787
  • Fat 52g
  • Carbs 53g
  • Fiber 12g
  • Sugar 15g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
  3. On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
  4. Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10–15 minutes.
  5. While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
  6. Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
  7. Serve with the remaining dressing alongside.
  8. Enjoy!
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Fall Harvest Salad Supreme