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Cold Recipes

Rustic Fall Chopped Salad

Posted on 27 November 2015

Rustic Fall Chopped Salad featuring De Nigris Fig Balsamic Spray Vinegar

As a busy mom of two active boys, our lives are pretty hectic.  As summer turns into fall and holidays are in view, the weather gets cooler so we want to stay outside and play longer.  When it comes to dinner plans, I want something easy, healthy, delicious, and a dish that might lend itself to having lunch leftovers for the next day.

Salads are the perfect fall dinner and this salad is full of my favorite fall seasonal foods: pumpkin, squash and pears. Throw in some favorite staples and it brings the entire bowl to a full fall richness of flavors.  The fig balsamic adds a wonderful depth of flavor on both the chicken and the squash.  Even though figs have a short season in my area, I can still bring the flavors of fig into this Rustic Fall Chopped Salad.

This salad comes together in less than 30 minutes and it has plenty of leftovers for that lunchbox (or work lunch) the next day.

1-4

Rustic Fall Chopped Salad

(serves 4)

Ingredients:

For the Grilled Chicken:
1 lb. chicken tenders
Salt and pepper to taste
De Nigris Fig Balsamic Spray Vinegar
1 Tablespoon coconut oil (for the grill pan)

1-6 - CopyFor the roasted butternut squash:
1 12 oz. package already cubed butternut squash (this is such a time saver)
Salt and pepper to taste
1 Tablespoon olive oil
De Nigris Fig Balsamic Spray Vinegar

For the Spiced and Sweet Pumpkin Seeds
¾ cup raw pepitas (pumpkin seeds)
1 Tablespoon vodka (or orange juice or water)
1/2 cup powdered sugar
¾ teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Sprinkle of cayenne pepper
1/4 teaspoon sea salt

1-3For the Salad:
Romaine and Kale chopped mix
2 oz. goat cheese, crumbled
4 cooked thick-cut bacon slices
1 Bartlett or Asian pear, thinly sliced

For Dressing:
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 tsp country Dijon mustard
(Shake well)

Instructions:

  1. To make the pumpkin seeds, pour all the ingredients into a small saucepan, continuously stir for 5 minutes.  Then pour out seeds onto a pan covered with parchment paper.  Spread out in a single layer.  Let cool and harden.
  2. In a bowl, add olive oil to the butternut squash, and sprinkle with salt and pepper.  Toss all together.  Spread the squash onto a baking sheet and spray with fig vinegar (about 10-12 good squirts will flavor the squash well). Roast on a baking sheet at 425 for 20 minutes.
  3. For the chicken, heat grill pan to medium (or you can grill outside).  Use coconut oil to keep chicken from sticking.  Season chicken with salt and pepper.  Spray with fig balsamic. Cook until done (about 4-5 minutes on each side).
  4. To prepare salad: toss the greens and the dressing together and put onto salad plate.  Then add your salad toppings: grilled chicken, bacon, squash, pear, goat cheese and pear. Top with the crunchy pumpkin seeds.

Now, you may wonder how I can get my boys to eat salad, but this is where they like to eat everything separate. So, they will eat butternut squash, pears, bacon, and chicken.  And sometimes I can even get one to eat some leafy greens.

1-5By The Women Bloggers member Kimberly Campbell

IMG_8807Kimberly Campbell is a wife, mom of two active boys, and a creative.  She loves to be creative in the kitchen, in her writing, and with a camera. She lives in the Atlanta, Georgia area with her family at kd316.com