Spring Glow Power Salad

This Spring Glow Power Salad combines roasted butternut squash, crisp apple, crunchy pecans, and fresh greens for a perfect mix of sweet, savoury, and crunchy. Packed with plant-based protein from Daring Shredded Plant Chicken and tossed in a maple vinaigrette, it’s a satisfying, nutrient-rich meal that’s ideal for lunch, or dinner dinner. Both gluten free and dairy free, and perfect for meal prepping.

3-4Serves

30 minsCook

15 minsPrep

Ingredients

Salad:

1 Package Daring Shredded Plant Chicken
4 cups butternut squash, cut into 1-inch cubes
1 tbsp extra-virgin olive oil
Kosher salt + black pepper
Optional: ¼–⅓ cup vegan bacon bits or crumbles
4 cups chopped kale
6 cups mixed spring greens
1 Honeycrisp apple, diced
⅔ cup pecan halves, toasted + chopped
⅓ cup dried cranberries
½ cup vegan parmesan shreds

Maple Vinaigrette:

¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tbsp minced shallot
1 tbsp pure maple syrup
2 tsp Dijon mustard
Salt + black pepper to taste

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Step 1

Roast the squash at 400°F (204°C) for 25–30 mins with olive oil, salt + pepper until tender and caramelized.

Step 2

Toast pecans for 5–7 mins until fragrant, then chop.

Step 3

Prepare Daring Shredded Plant Chicken according to pack instructions.

Step 4

Massage kale for 1–2 mins, then toss with spring greens.

Step 5

Assemble with squash, Daring, apple, pecans, cranberries, vegan cheese + optional bacon bits.

Step 6

Whisk together vinaigrette ingredients and season to taste.

Step 7

Drizzle, toss, and serve immediately.