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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
Total Time 15 minutes
Servings 4 people

Ingredients
  

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

Instructions
 

Make the vinaigrette

  • Combine all ingredients and whisking in a small bowl until combined. Season with salt and pepper. Set aside.

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!

Notes

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.
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