Harvest Salad

INGREDIENTS

(2 Servings)

240 g of chicken breast

6 cups of kale

1 apple

2 cups of butternut squash
2 tbsp of cranberries

2 tbsp of pumpkin seeds

1 tbsp of avocado oil

DIRECTIONS

  1. Preheat the oven at 350F/200C.
  2. Place the chicken and the cubed butternut squash in separate dishes and bake in the oven for 30-35 minutes or until they are done.
  3. Meanwhile, prepare the rest of the salad by washing and chopping the kale and apple.
  4. Once the chicken is ready use a fork to shred it.
  5. Combine everything in a bowl and top with cranberries, pumpkin seeds, and avocado oil.