Hearty Winter Salad (40g Protein + 12g Fiber

• total time: 23 minutes

Ingredients

When I need to bring a dish to a holiday party, I always bring something healthy and high-protein… knowing I’ll also be indulging in plenty of other food and drinks. This gorgeous salad is perfect — hearty, bright, and satisfying enough to count as a full meal.

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Recipe here:

1 delicata squash, cut into 1/4-inch half rings (or any winter squash)

3 tbsp + 2 tsp extra virgin olive oil, divided

3/4 tsp kosher salt, divided

Black pepper, divided

2 cups shredded kale

2 cups shredded Brussels sprouts, chopped

2 tbsp apple cider vinegar

1 tbsp pure maple syrup

1 tsp Dijon mustard

1 tsp whole grain mustard

1 medium apple (Honeycrisp works great)

1/2 cup pomegranate arils

1/3 cup toasted pecans, chopped

1/4 cup unsweetened craisins

2 cups diced rotisserie chicken or turkey breast (about 9 oz)

2 oz blue cheese or gorgonzola, crumbled

Directions

Preheat oven to 425°F.

Toss squash with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Roast 20 minutes on a parchment-lined sheet pan until tender and caramelized.

Massage kale with 1 tsp olive oil until tender, about 3 minutes. Add Brussels sprouts + 1/4 tsp salt.

Whisk vinegar, maple syrup, both mustards, 1/4 tsp salt, and 1/8 tsp pepper. Slowly stream in remaining 3 tbsp olive oil.

Slice apple just before serving.

Divide kale + Brussels among 4 bowls. Top with squash, apples, pomegranate, pecans, craisins, chicken, and cheese.

Drizzle each bowl with about 1 1/2 tbsp vinaigrette.