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Crock Pot Creamy Chicken Parmesan Soup Recipe

Crock Pot Creamy Chicken Parmesan Soup Recipe
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★★★★★

5.2 from 22 reviews

A vibrant, autumn-inspired Fall Harvest Salad featuring roasted butternut squash, fluffy quinoa, fresh kale, and crisp apples, all tossed in a tangy apple cider vinaigrette and topped with dried cranberries, pecans, pumpkin seeds, and crumbled feta cheese—perfect for a wholesome and colorful seasonal meal.

Ingredients

Scale

For the Salad

  • 1 small butternut squash, peeled, seeded, and diced
  • ½ tablespoon olive oil
  • Salt and freshly ground pepper to taste
  • ⅔ cup (120 g) raw quinoa
  • 1 cup (240 ml) water
  • 2 cups (130 g) chopped kale leaves
  • 2 small apples, cored and sliced or diced

Toppings

  • ¼ cup (30 g) dried cranberries
  • ¼ cup (30 g) pecans, roughly chopped
  • ⅓ cup (50 g) crumbled reduced-fat feta cheese
  • 1 ½ tablespoon roasted pumpkin seeds

For the Apple Cider Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 ½ tablespoons apple cider vinegar
  • ¾ tablespoon honey or maple syrup
  • 1 ½ teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and ground black pepper to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and freshly ground black pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until the squash is golden and tender. Remove from the oven and allow to cool completely.
  2. Cook the Quinoa: Rinse and drain the quinoa thoroughly. In a small saucepan, combine the quinoa with 1 cup (240 ml) of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes until the quinoa is fluffy and the water has been absorbed. Set aside to cool.
  3. Make the Apple Cider Vinaigrette: In a small bowl or mason jar, whisk together the extra virgin olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and minced garlic. Season with salt and ground black pepper to taste. Adjust seasoning as needed.
  4. Massage the Kale: Place the chopped kale into a large mixing bowl. Add half of the prepared vinaigrette and massage the kale with your hands for about 30 seconds, or until the leaves soften and become tender.
  5. Assemble the Salad: Add the cooled quinoa, roasted butternut squash, and sliced or diced apples to the massaged kale. Toss gently to combine all ingredients evenly. Divide the salad between three plates and top each with pecans, pumpkin seeds, dried cranberries, and crumbled reduced-fat feta cheese. Drizzle the remaining vinaigrette over the salad just before serving.

Notes

  • To save time, you can roast the butternut squash a day in advance and store it in the refrigerator.
  • Massage the kale thoroughly to reduce bitterness and soften the texture, making it more enjoyable to eat.
  • Feel free to substitute pecans with walnuts or almonds according to your preference.
  • Maple syrup can be used as a vegan-friendly substitute for honey in the vinaigrette.
  • This salad is best served fresh but can be refrigerated for up to 2 days; add vinaigrette just before serving to keep ingredients crisp.

Nutrition

Keywords: fall salad, butternut squash salad, quinoa salad, apple cider vinaigrette, autumn salad, healthy salad, vegetarian salad

Find it online: https://todayquickmeals.com/crock-pot-creamy-chicken-parmesan-soup-recipe/