Quick and Healthy Fall Harvest Salad Recipe From the 60day Challenge
We know that one of the best strategies for success with eating healthy is keeping things simple. That’s why in our 60day Challenge we arm participants with as many easy-to-make — and prep-friendly — recipes as possible.
Below is a sneak peek at one of our favorite new recipes launching with our next challenge. It’s filling, packed with crisp fall flavors, and can be prepared in as little as 15 minutes.
If you find you’re in need of healthier food choices — including snacks and indulgences — this program offers a recipe library full of great options. If you’re interested in participating in our next 60day, check out the upcoming challenge details here.
Ingredients
- 1 medium sweet potato, diced
- 1 tbs. olive oil
- Salt and pepper to taste
- 4 cups kale, chopped
- 2 cups Brussels sprouts, shredded
- 1 lb. shredded chicken, cooked
- 1 Honeycrisp apple, diced
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries (no sugar added)
For the vinaigrette:
- 1/4 cup olive oil
- 2 tbs. balsamic vinegar
- 1 tbs. maple syrup
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
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