Can someone please tell me where September went? Honestly I can’t believe that October is next week and my baby boy turns 3 on Monday! This year is going by at a scarily fast pace, don’t you think? I love this season of cozy foods and all that comes with it and want to savor it while its around! (Time slow down please.) While I may not be getting to wear my fall favorites, because Texas fall doesn’t like to allow for flannels and sweaters, I am embracing fall flavors in the kitchen! 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!
I am all about everything pumpkin and love making savory and sweet dishes with it! I’ve made pumpkin bars, pumpkin pasta, pumpkin pizza, waffles, and and even hummus and more with it but this is the first time I’ve ever made a vinaigrette with it! Let me just tell you that this just might be my new favorite dressing to use! It’s the perfect mix of savory and sweet and I love adding that pumpkin in for flavor and an extra dose of nutrients! I always find myself with a half used can of pumpkin in the fridge and this is a great way to use it up!
The other thing that makes this salad extra special is the pepita granola that you sprinkle all over the top! It’s a granola made with just nuts and seeds and is the perfect crunchy sweet and savory topping…think candied nuts but BETTER! I am slightly obsessed with this idea now and you can be sure I’ll be putting a nutty granola all over my salads from here on out! Texture is huge for me when it comes to salads and this salad is definitely winning in the texture department!
Because we are using a rotisserie chicken here, dinner is also going to be so simple for you to whip up on any night of the week! You can make your granola and dressing ahead of time during meal prep and then you can literally have dinner on the table in 15 minutes! You can’t beat the simplicity of this salad or the flavor that it packs! I can’t wait for you to try this one out guys!
Ingredients:
1 Rotisserie Chicken (or you can choose to cook your own chicken breasts or thighs)
1 Cup Kale, chopped
4 Cups Romaine Lettuce, chopped
1 Apple, chopped
1/2 Cup Pomegranate Seeds
For the Pepita Seed Granola-
1 Cup Pepita Seeds
1/2 Cup Almonds
1/2 Cup Pecans
1 Tbsp. Chia Seeds
1 Tbsp. Hemp Seeds
1/4 Cup Coconut Oil
2 Tbsp. Honey
1 Pinch of Salt
For the Pumpkin Vinaigrette-
2 Tbsp. Pumpkin Puree
1 Tsp. Dijon Mustard
2 Tbsp. Apple Cider Vinegar
1/4 Cup Olive Oil
1 Tsp. Salt
1/2 Tsp. Pepper
1 Finely Minced Garlic Clove
1 Tsp. Honey
Directions:
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.
Look how beautiful this salad is! This one will be on rotation in my house for the next foreseeable future! Also, how great would this salad be with leftover Turkey from Thanksgiving? Or just as a side with no meat on your Thanksgiving table? I mean…yes 100% . Pin this recipe to save friends, because it’s a winner! Does it feel like fall where you are yet? If so, send some cooler air to Texas please!
