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Harvest Cobb Chicken Salad with Apple Cider Vinaigrette

The first week of October in Washington could not get any prettier. I am convinced we live in the most beautiful part of the country; crisp air, gorgeous trees that are starting to slowly loose their leaves, and incredibly vibrant colors paint the autumn night sky. Honestly, I can say I am happy we have been enjoying these beautiful 60-70 degree temperatures, but I am eager to bust out my Hunters and hit the pumpkin patch with my boy this year. Naked baby in a pumpkin photo anyone?

Today I am sharing one of newest salad recipes: a Harvest Chicken Cobb Salad with Apple Cider Vinaigrette. My husband said he was ready for vegetables after my hearty crockpot recipes as of late, so I found ways to incorporate as many as I could. And boy is this salad loaded with them! Feel free to substitute candied nuts or dried cranberries, or switch butternut squash for acorn squash if you like! I left off crumbled feta because the dairy free feta I normally get was crazy expensive this week, so I passed. Crisp apples and roasted squash make this a harvest salad the whole family with enjoy. Plus I used some of my leftover squash to make pureed baby food which was a plus!


Harvets Cobb Chicken Salad with Apple Cider Vinaigrette (serves roughly 6)

Ingredients: 

- 5 cups of mixed lettuce (I opted for a box of baby spring mix + spinach)
- 1 cup of arugula
- 4 boneless chicken breasts, baked and chopped
- 5 slices of bacon, cooked and chopped
- 4 hard boiled eggs, peeled and sliced
- 2 honey crisp apples, sliced
- 2 pears, sliced
- 1 whole butternut squash, roasted and cubed
- 1 avocado, sliced
- 1 cup of walnuts* (recipe below)
- 1/4 cup of crumbled dairy free feta
- Bragg's Organic Apple Cider Vinaigrette

Instructions:

1. In a large bowl, add lettuce mix and arugula. Add chicken, bacon, eggs,  squash and avocado. Toss or layer ingredients as desired. Crumble feta (optional). Top with vinaigrette.
2. To make candied walnuts, in a medium non stick skillet, heat 1 tablespoon of dairy free butter to medium heat. Add pumpkin pie spice, 1/4 cup of brown sugar (or maple syrup), and 1 cup of walnuts. Heat for about five minutes, stirring frequently. Once the ingredients begin to melt the walnuts, spread evenly onto wax paper and let toast in the oven on 350F for 10 minutes. Sprinkle onto of salad (or bag up for lunches if you have leftovers, these are seriously so addicting!)





Happy cooking! -Tina


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