Falling for this Autumn Salad

The leaves are changing and so is my palette. I’m ready for watermelon season to say it’s farewells as I can smell pumpkin spice season steadily approaching. Does anyone else get excited when seasonal foods start hitting up their grocery store or IS IT JUST ME?In case you didn’t know: it’s always smart to buy fresh foods/produce in season because not only is it going to taste better but it’s cheaper and if you’re not tryna save a dollar thennnn ….maybe you should start!

The weather has yet to cool here in Nashville as we’re in the high 90s in September, but I’m hopeful! (For food not global warming, eeeeek!) Hopefully once pumpkin spice lattes drop, the temperatures will go down as the line at Starbucks rises. I think that’s what you learn in Econ. Everyone cross your fingers that we can start wearing our turtle neck sweaters and the season that reigns supreme will quickly find its way to your city. There’s power in numbers.

If you’re looking for that early Fall Fix or just claim seasons when you want to like myself and already have that Warm Vanilla candle ablaze, I have a gorgeous, bountiful, autumn salad for you! It’s fulfilling, easy to prepare, and delicious. I had to continue to make it all week because it’s all my husband wanted for dinner. One day he asked for it for lunch AND dinner and *cues slow dramatic music* that’s when I knew… this salad was the one. *end scene*. This is a win-win because a lot of the fixings are stored in the pantry which means we don’t have to keep buying! Go ahead and add those coins to that savings we started earlier 😉 you’re about to be taking a getaway with all this cash!

But really, it’s not so often that I find a salad that I both love and keeps me full all day so I’m hoping that this one is something you’ll love as much as us!

Ingredients:
-4 sweet potatoes
2tbs. of melted ghee.
1 1/4 tsp of salt
1 1/2 tsp tsp of tapioca flour
1 tsp of red pepper flakes,

-chicken breast tenderloins (I used about 2lbs)
2 tbs of melted ghee
2 tsp of crushed red pepper
2 tsp of oregano
1 tsp of garlic powder
1 tsp of salt.

-Spring Mix Salad
Pumpkin Seeds
Walnuts (*Pro tip*: Get them from the baking aisle and not the organic aisle because they’re cheaper and the ingredients are the same…it’s NUTS! lol)
Dried Cranberries+ Almonds (I get mine pre mixed in the salad topper aisle!)
Eggs to Boil
1lb ofStrawberries
4 roma tomatoes

The recipe:
-Heat oven to 400 degrees
-For the sweet potatoes: Cut the sweet potatoes into small-medium wedges. Mix with about 2tbs. of melted ghee. Add 1 1/4 tsp of salt, 1 1/2 tsp tsp of tapioca flour, 1 tsp of red pepper flakes, Combine and then put on a sheet tray.
-For the chicken: Mix the chicken with about 2 tbs of melted ghee. Add 2 tsp of crushed red pepper, 2 tsp of oregano, 1 tsp of garlic powder, and 1 tsp of salt. Combine in a bowl until the chicken looks like it’s all been seasoned.
-Place in the oven for 30  minutes. Tossing the sweet potatoes and flipping the chicken about halfway through.
While the sweet potatoes and chicken are cooking, boil your eggs, wash+cut your strawberries in half, and cut your tomatoes to your preference. Throw them in the salad or put them indifferent containers and top when you’re ready. Throw in the other seeds and nuts to your little hearts content!  I always add extra pumpkin seeds and walnuts to my prep containers because it adds texture and if you eat more pumpkin seeds fall will come faster.
AND THERE YOU HAVE IT, FOLKS! Hope you enjoy! 🙂

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