Autumn Salad

Salad for 10.

Ingredients:

Pomegranate seeds

Cucumber

Goat cheese

Mixed greens

Chicken:

5 chicken breasts

Flaky chili salt

1 cup chicken broth

cook in a crock pot on low for 4-6 hours or until cooked through. Shred.

Candied Walnuts:

1 cup walnuts

1/4 cup sugar

1 tablespoon butter

Cook over medium low heat for 10-15 minutes until the sugar dissolves and coats the walnuts. Stir frequently. Don’t turn up the heat or they will burn!

Roasted chickpeas:

1 can of chickpeas

1/2 tablespoon olive oil

Salt and pepper

Cook at 400 degrees for 20 minutes, until they begin to brown.

Roasted sweet potato:

1 large sweet potatoes, diced

1 tablespoons olive oil

Salt and pepper

Roast for 30 minutes or until tender at 400 degrees (I cook them at the same time as the chickpeas)

Dressing:

1/2 diced shallot

1 grated clove of garlic

4 tablespoons maple syrup

1 teaspoon Dijon mustard

Juice of 1 large lemon

1 cup olive oil

Salt and pepper to taste