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FALL POWER SALAD WITH APPLE CIDER DRESSING

BY SUES OF WEARENOTMARTHA.COM

 8 oz Little Leaf Farms Baby Red and Green Leaf Lettuce
 Chia Salmon(recipe below)
 Roasted Butternut Squash(recipe below)
 Crispy Chickpeas(recipe below)
 1 Avocado, diced
 ¾ cup Pomegranate arils (from one pomegranate)
 Apple Cider Dressing(recipe below)
Chia Salmon:
 1 lb Salmon, cut into 4 filets
 ½ tbsp Unsalted butter, melted
  cup Panko
 1 tbsp Chia seeds
 1 tbsp Finely chopped parsley
 ¼ tsp Garlic powder
 ¼ tsp Salt
 ¼ tsp Pepper
Roasted Butternut Squash:
 ½ butternut squash, cut into small cubes (about 5 cups)
 1 ½ tbsp Olive oil
 ½ tsp Chili powder
 ½ tsp Salt
 ½ tsp Pepper
Crispy Chickpeas:
 1 15.5 oz. can chickpeas
 1 tbsp Olive oil
 2 tsp Salt
 ¼ tsp Garlic powder
Apple Cider Dressing:
  cup Apple cider
 1 tbsp Lemon juice
 2 tsp Dijon mustard
 2 tsp Honey
 ¼ tsp Salt
 ¼ tsp Pepper
 ¼ cup Extra-virgin olive oil
Fall Power Salad Instructions:
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1. Divide lettuce between 4 large bowls.

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2. Place chia salmon in the middle of the lettuce and surround with roasted butternut squash, crispy chickpeas, diced avocado, and pomegranate arils.

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3. Drizzle apple cider dressing over the top.

Chia Salmon:
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1. Pre-heat oven to 400 degrees.

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2. In a small bowl, mix together panko, chia seeds, parsley, garlic powder, salt, and pepper.

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3. Lightly brush salmon filets with melted butter and then press panko/chia seed mixture on top.

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4. Place salmon filets on parchment paper-lined baking sheet and bake for 8-10 minutes, until salmon is cooked through and panko is just turning golden.

Roasted Butternut Squash:
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1. Pre-heat oven to 400 degrees.

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2. Place cubed butternut squash on a baking sheet and drizzle with olive oil, chili powder, salt, and pepper. Toss to combine.

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3. Bake for about 35 minutes, tossing halfway through, until squash is turning golden.

Crispy Chickpeas:
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1. Pre-heat oven to 350 degrees.

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2. Drain and rinse chickpeas and using a clean kitchen towel, dry as much as possible. For extra crispy chickpeas, remove skins.

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3. In a medium-sized mixing bowl, toss chickpeas with olive oil and salt.

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4. Lay chickpeas in a single layer on a baking sheet and bake for 45-50 minutes, shaking pan halfway through, until chickpeas are completely dry and turning golden.

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5. Toss chickpeas with garlic powder immediately and then let cool before eating.

Apple Cider Dressing
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1. Place all ingredients aside from olive oil in a blender and blend until well combined.

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2. Slowly drizzle olive oil in to dressing.

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3. Keep dressing in refrigerator until ready to use.