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Nourishing fall harvest bowl

All the fall produce in a dinner salad; crisp apples, roasted pumpkin, shredded kale, nuts and seeds all tossed together. Add some shredded chicken for extra protein. So good for lunch, but it also makes for a great dinner salad. Enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch, Main Course, Salad, Side Dish
Servings 4 people
Calories 657 kcal

Ingredients
  

  • 1 lbs kale (12-16 ounces), shredded
  • 3 green apples (or other type of apple of your liking. I used Granny Smiths)(cut into cubes)
  • 2 cups pumpkin (cubed)(or sub sweet potato
  • 1½ cups cooked quinoa (cooled off)(or use wild rice)
  • ½ cup dried cranberries
  • ½ cup pepitas/sunflower seeds (slightly toasted)
  • ½ cup walnuts (roughly chopped)
  • a few sprigs fresh thyme
  • 1 double chicken breast (optional)(or a store bought rotisserie chicken)
  • 1 tsp dried oregano (chicken rub)
  • 1 tsp cumin (chicken rub)
  • 1 tsp smoked paprika (chicken rub)
  • salt and pepper (to taste)(chicken rub)
  • 1 liter chicken stock (to prepare the chicken in)

Dressing ingredients

  • ⅛ cup fresh orange juice
  • ⅛ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 clove garlic (minced)
  • 1 tsp honey
  • salt and pepper (to taste)

Instructions
 

  • Rub the chicken with salt, pepper, oregano, cumin and smoked paprika and add it to a large stock pot. Add chicken stock until the chicken breast is submerged and cook it for 20-30 minutes until the chicken is cooked. Then take it out of the pot, let it cool off slightly and shred it.
  • Cut the pumpkin in cubes, divide them over a baking tray, drizzle them with olive oil, toss to coat all of them and roast the cubes for 20 minutes until softened.
  • Prepare the quinoa or wild rice according to the instructions on the packaging. Once cooked, let it cool off. Or if you have leftover rice/quinoa, use that.
  • For the kale to soften, shred it, sprinkle it with a pinch of salt and massage it with your hands.
  • Add all the ingredients to a dressing shaker (or other container with a lid) and shake to combine.
  • Add all the ingredients together in a large salad bowl and toss to combine it all. Add a bit of the dressing and toss to coat. Now just divide the salad over bowls, top each bowl with thyme leaves and dinner is ready! Serve the rest of the dressing on the side.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Keyword dinner salad, Fall, fall produce