This light yet filling salad is packed with flavor, starting with rich greens and finishing with a sweet touch of maple-kissed pumpkin seeds and native Texas pecans from thepecanshop.com. You’ll feel like you’ve gone to lunch at a trendy cafe but you don’t have to spend a fortune or leave a tip.
Simple skillet seared chicken breast is a quick and healthy protein that’s easy enough for anyone to fix. And the bonus is it only takes minutes to cook.
These hardy cool-season greens are fresh from the garden or easy to find at your local market.
This dressing is made of POM wonderful juice and a few staples but is so tasty.
For the Dressing:
- 1/4 cup POM pomegranate juice
- 1/4 teaspoon salt and ground pepper
- 1/2 cup walnut oil or olive
- 1 teaspoon dijon mustard
place juice, salt, pepper, oil and mustard into a mason jar and shake until thicken and well blended. Let the dressing chill while you make the rest of the salad.
For the Nuts and Seeds:
- 2 cups pecan
- 2 cups pumpkin seeds
- 1/2 cup real maple syrup divided
- Baking sheet with parchment
Preheat the oven to 325ºf, place a sheet of parchment on the baking sheet set aside. Using 2 separate salad sized bowls place the pecans in one the pumpkin seed in the other. Add 1/4 cup of maple syrup to each and sprinkle with 1/8 teaspoon sea salt or pink Himalayan salt. Using a rubber spatula to toss the nuts and seeds. These nuts and seeds will keep in an airtight container for about 2 weeks or can be frozen for about 3 months.
For the Chicken:
- 2 Chicken boneless skinless chicken breast
- olive oil
- salt and pepper
Heat a skillet with 1 tablespoon of olive oil over medium heat. Sprinkle the chicken breast with salt and pepper and place seasoned side down in the skillet. Cook for 5 minutes sprinkle the unseasoned side of the chicken with salt and pepper and turn over. Cook for another 5 to 7 minutes until cooked through and juices run clear.
Place the chicken on a cutting board and let cool then slice into bite-sized chunks.
Greens. Berries, and Apple:
- 6 Cups mixed cool season greens
- 1/4 cup dried cranberries
- 1 Apple cut into bite-sized pieces
Divide the salad greens, chicken, apples and cranberries into 4 salad plates or bowls. Give each salad a generous sprinkling of seeds and nuts. Top each salad with dressing and serve.