#bloggerproblems… there’s a whole list of them.
One on the list… trying to figure out names for recipes. Sometimes, it’s truly a feat. Like this one. How the heck was I supposed to name this salad when each ingredient is equally outstanding and important?
Hi everyone, this is my Blackberry, Roasted Sweet Potato, Quinoa, Kale & Crisp Apple Walnut, Grilled Chicken Salad with Maple Chia Pumpkin Oil Apple Cider Dressing!
…ummm THAT would probably be one for the books!
So instead, I settled on The Ultimate Fall Salad.
And this, truly is – THE ULTIMATE FALL SALAD.
Every ingredient screams Fall (Autumn??) to me and each component works wonderfully with the next. Not one piece is out of place!
I came up with this salad when I was trying to figure out what I would do with the leftover roasted sweet potatoes I had made for dinner the other night. I also remembered scrolling past a bright quinoa salad on Pinterest prior to that, and the two ingredients sparked the idea for this delicious salad that uses both of the healthy, fibre rich complex carbohydrates.
When I had decided on a salad, I made it my mission to make it chock-full of fresh Fall ingredients.
I went to the drawing board and came up with crisp pink lady apples, bright baby kale, juicy blackberries (which I think are seasonal in some places, but maybe not all for Sept/Oct), raw walnuts, and perfectly grilled chicken thighs.
The salad is a perfect blend of healthy carbohydrates, antioxidants, fibre, vitamins, minerals, protein, and healthy fats!
For the dressing I whisked together more Fall inspired ingredients – apple cider vinegar and pumpkin seed oil from Omega Nutrition (this company is a newer find for me and I’m smitten!), pure maple syrup, and chia seeds! Yes, chia seeds in the dressing!
The chia seeds, when whisked together with the dressing ingredients, slowly begin to gel and create a wonderful consistency to coat the salad components!
What are your favourite Fall inspired ingredients? I’d love to hear about them in the comments below!
- 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
- 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
- Whisk together the dressing ingredients and set aside to thicken.
- In a large bowl add all of the salad ingredients and toss to combine.
- Whisk the dressing once more and pour over the salad.
- Toss again to coat ingredients with dressing and divide between two plates.
Also, I just want to give a big THANK YOU to the many of you who completed my reader survey! This truly helps me get to know you more and has shown me what you want to see more of on NITK! I was also so surprised to see how many of you are long-time readers! It seriously makes my heart swell to know that so many of you take the time to read my ramblings, recreate my recipes, and just support the blog in general!
If you would like to complete the survey and haven’t had a chance yet, you can do so by following this link!
Have a wonderful rest of the week!
Nutritionist in the Kitch