Fall Collard Salad with Shredded Chicken

This high protein, high nutrient dish will be one that you will want to meal prep every week during the fall! 

You can make this as a side item, or pair with our shredded chicken recipe for an easy complete meal with a high protein hit. 

Fall Collard Salad with Shredded Chicken

Collard Salad with Shredded Chicken, Roasted Bell Pepper, Butternut Squash, & Sweet Potatoes. Pack a punch with this high protein recipe, high nutrient recipe. Use as a side dish or the main course to support your high protein goals!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course, Salad, Side Dish

Calories 441 kcal

Equipment

• Instant Pot
• Baking sheet
• Aluminum Foil
• Hand mixer

Ingredients

  

For the salad:

• 1 bag Chopped Collard Greens
• 1 Butternut Squash (whole) Peeled and cubed
• 2 Sweet Potatoes Peeled and cubed
• 1 Red Bell Pepper De-seeded and chopped
• 1 Shallot finely chopped
• 1 tbsp Olive oil
• 1 Lemon zest and juice
• Sea salt to taste
• Freshly ground pepper to taste

For the dressing:

• 1 tbsp Balsamic Vinegar
• 2 tbsp Olive Oil extra virgin
• 1 tbsp Choczero Maple Syrup
• 1 cup Pecans (optional) Halves or chopped

Optional toppings:

• Chopped Fresh Cilantro optional
• Chopped Fresh Jalapeño optional
• Diced Avocado optional
• Chopped Green Onion optional
• 1/2 cup Feta Cheese Optional

Instructions

 

Roast the vegetables:

• Pre-heat oven to 450°
• Line baking pan with aluminum foil
• Peel, de-seed, and cube the butternut squash
• Peel and cube sweet potatoes
• De-seed and chop red bell pepper
• Remove skin on shallot and finely chop
• Remove skin and finely chop onion
• Spread all veggies evenly on the baking pan
• Drizzle with olive oil
• Sprinkle with sea salt and freshly ground pepper (to taste)
• Roast vegetables for approximately 15-20 minutes, tossing every 5 minutes

While the veggies are roasting:

• Cook the chicken breasts in your instant pot (see attached recipe link for shredded chicken)
• Whisk together olive oil, balsamic vinegar, and maple syrup
• Place collards in a large mixing bowl
• Zest fresh lemon over the collards
• Drizzle dressing over collard greens and massage with hands (I use gloves for this)
• Squeeze fresh lemon juice over the collards and continue to massage

Put the salad together:

• Plate 1-2 cups collards
• Top with 1-2 cups roasted veggies
• Top with 6 ounces shredded chicken (optional)
• Sprinkle with pecans (optional)
• Top with diced cilantro, jalapeños, avocado, feta cheese, and/or green onion to taste

Notes

My family jokes that this is a “fridge dump” recipe for mom….but really, it’s my favorite fall high protein recipe to make for my family. 

• I add any veggies that need to be used from the fridge or pantry to the sheet pan for roasting (mushrooms, carrots, celery….any veggie is acceptable)
• This high protein dish is wonderful for a side item or as the main feature
• Bring this along for Thanksgiving dinner to ensure you have a healthy option to pair with the prized roasted turkey
• You can easily vacuum seal and freeze the roasted veggies and collards for later use
• Store in the refrigerator for up to 4 days for an easy meal prep base

Nutrition

Calories: 441kcalCarbohydrates: 6gProtein: 26gFiber: 8.1gSugar: 7.5g

Keyword chicken, main course, protein, salad, side

Tried this recipe?Let us know how it was!

Check out our shredded chicken recipe for an easy high protein addition to this delicious fall salad.