This is a delicious and healthy salad that is great for those fall and winter months! It uses seasonal ingredients, like squash and apple to provide a nice mix of different textures and flavors. This can be a great side dish or main meal option!

Ingredients (makes 2 meal-size servings)

• 3-4 cups fresh Organic Spring mix (I like a 50/50 mix of spring mix and spinach)
• 1-2 cups raw Kale cabbage brussel sprout mix (or can substitute raw kale, shredded cabbage or more spring mix)
• 2 Tbsp Cleveland Kitchen brand beet kraut (optional)
• 2 Tbsp Roasted Red pepper (from jar; optional)
• 1/4 cup diced red onion
• 1/4 cup Diced Apple
• 2 Tbsp crumbled Goat cheese
• 2 Tbsp raw Pepitas (pumpkin seeds) *can substitute pecans, walnuts*
• 1/2 cup (Warm) roasted carnival (butternut, delicata) squash
• 1/4 cup diced beets (baked/roasted)
• Optional: 2 Tbsp dried cranberries (ideally without any sugar added)
• Optional: Lean protein source such as 3-4oz warmed roasted chicken breast
• Light dressing to taste (2-4 tbsp): My new favorite is this Cleveland Kitchen brand Sweet Beet dressing! Feel free to make your own or use an apple cider or balsamic vinegar based dressing.

Directions:

Make sure your squash, beets and protein source are already cooked and cooled.

Wash and cut all fresh veggies. Assemble the salad by combining all the ingredients together. Warm up the squats, beets and chicken, then add. Toss with dressing and enjoy!