The Ultimate Fall Salad with Maple Pumpkin Chia Dressing // Gluten & Dairy Free
Prep time
Total time
Serves: 2
  • 8 oz grilled chicken thighs, lightly seasoned with salt and pepper, chopped or shredded into pieces
  • 1 cup cooked red quinoa
  • ½ cup roasted sweet potatoes (prepare ahead)
  • 2 cups baby kale
  • ¼ cup blackberries
  • ¼ cup chopped raw walnuts
  • Dressing:
  • ½ tablespoon chia seeds
  • ½ tablespoon pure maple syrup
  • ½ tablespoon pumpkin seed oil
  • 1 tablespoon apple cider vinegar
  • ⅛ tsp minced garlic
  • pinch of salt and pepper
  1. Whisk together the dressing ingredients and set aside to thicken.
  2. In a large bowl add all of the salad ingredients and toss to combine.
  3. Whisk the dressing once more and pour over the salad.
  4. Toss again to coat ingredients with dressing and divide between two plates.
  5. Enjoy!
For a faster salad assembly I recommend preparing a batch of grilled chicken and roasted sweet potatoes for another meal, then use the leftovers for this salad!
Recipe by Nutritionist in the Kitch at