1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
1 red apple, cored and diced
¼ cup toasted pumpkin seeds (35 g)
½ cup candied walnuts (55 g), roughly chopped
Dressing
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon McCormick® Salad Supreme seasoning
½ cup extra virgin olive oil (120 mL)
Nutrition Info
Calories 787
Fat 52g
Carbs 53g
Fiber 12g
Sugar 15g
Protein 34g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
3. Step
On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
4. Step
Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10–15 minutes.
5. Step
While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
6. Step
Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
