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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
Cook Time 20 minutes
Course Main Course, Salad, Side Dish
Calories 441 kcal

Equipment

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!