Fall Chicken Salad with Pepita Granola and a Pumpkin Vinaigrette
Serves 220 mins prep10 mins cook
This fall chicken salad with pepita granola and a pumpkin vinaigrette is going to knock your socks off in the flavor department and is the perfect fall salad to make all season long!
0 servings
What you need
Instructions
Preheat oven to 325 degrees. Add pepitas, almonds, pecans, chia seeds, hemp seeds, coconut oil, honey, and pinch of salt to a bowl and stir until all is coated and then pour out into a single layer on a parchment lined baking sheet and bake for 10-13 minutes until nuts are golden. Let the granola cool completely before breaking it apart. Place into the refrigerator for quicker set time if needed. Add all vinaigrette ingredients into a mason jar and shake until well combined. Mix kale and romaine lettuce together and then top with sliced chicken, pomegranate seeds, apples, and granola. Drizzle with vinaigrette and serve immediately.View original recipe