John Soules Foods’ Fall Salad
Enjoy this delicious and vibrant salad that is perfect for the changing weather! It combines protein from the John Soules Foods’ oven-roasted chicken combined with all those healthy veggies that are sure to satisfy any cravings.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Orange Vinaigrette
- ¼ cup freshly squeezed orange juice
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- ½ Tablespoon honey
- kosher salt and pepper
Salad
- One 8-ounce bag JSF Oven-Roasted Diced Chicken
- 1 pound shredded Brussel sprouts
- 2 cups cooked Quinoa
- 1 cup sweetened dried cranberries
- ¾ cup pecans chopped
- 1 small shallot peeled and minced
Make the salad
In a large bowl, combine all the salad ingredients.
Drizzle with the vinaigrette, then toss.
Season with salt and pepper to taste and serve immediately!
Recipe Note:
MAKE AHEAD You can refrigerate this tasty Fall salad in a sealed container, in the refrigerator, for up to three days. Salad can be served cold or hot!
This recipe and photo are courtesy of John Soules Foods.