Fall Harvest Salad

Here’s the delicious harvest salad recipe that will support your blood sugar levels, is packed with antioxidants, great for digestion, and balances your hormones! Just a small "taste" of what's in my monthly membership!  
Cook Time 40 mins
Course Salad
Servings 2


You'll need

  • 1 butternut squash 
  • 2 chicken breasts 
  • 1/2  honeycrisp apple, chopped 
  • 1/4 cup cup pomegranate seeds 
  • 3 cups washed, cut, and massaged kale 
  • 1/4 cup chopped walnuts
  • sprinkle of goat cheese 
  • salt & pepp 


  • 4 tbsp olive oil
  • 2 tsp maple syrup 
  • 1.5 tsp dijon 
  • 2 tbsp ACV 
  • 2 tbsp tahini 
  • dash of garlic powder 
  • salt & pepp 


  • Cook butternut squash by slicing it lengthwise and scooping out seeds. heat oven to 400. chop squash and place on sheet pan with salt, pepper and sprinkle with avocado oil. mix together and cook 25-30 min.
  • Chop chicken into bite sized pieces and place in bowl. add 1/4 cup balsamic vinegar and 2 tbsp avocado oil. sprinkle salt and pepper and mix together. cook either on stove until internal temp reaches 160 or in air fryer for about 10 min.
  • Shake all dressing ingredients in a mason jar!
  • Layer salad with kale, cooked squash, chicken, apple, pomegranate seeds, apple slices, walnuts & goat cheese.
  • Drizzle dressing and dive into the fall salad of your dreams! 

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