Fall Inspired Salad

The days are shorter, nights are longer, weather is chillier and Pumpkin Spice Lattes are everywhere which can only mean one thing; it’s fall! The cool weather and short days signal that Thanksgiving, Christmas and New Year’s are soon to come. Outfits can now be layered, boots worn and hot chocolate drank while snuggled up on the couch with a blanket as holiday music plays. Yes, I am that person. There is just something about this time of year that fills my heart with joy. It’s more than just the food or time spent with loved ones; a feeling that cannot be put into words.

While thinking of all the chores, errands and freelance work I had to do this past weekend meal prepping seemed like an impossible task. I mulled over blog posts and Pinterest to find inspiration and recipes that did not require reheating. I knew that I could not commit much time to my meal prep routine this week and figured a salad would be the way to go. Then I thought about grocery shopping, unloading the car and still having to cook and divide lunches...I was not amused. I began searching through my kitchen for ingredients that I already had so that I could spend less time in the store. I found a can of chickpeas and a frozen pork tenderloin I got a few weeks ago on BOGO and decided those would be my proteins. Mixed greens would be my base but what could I do to jazz it up? Apples go great with pork I thought. Apples then made me think of fall which instantly got me excited to come up with a recipe. I could also add some pumpkin, sweet potato or butternut squash to make a heartier salad, and oh what about feta cheese? Pumpkin seeds? 

As I bought all my other ingredients I decided on a light raspberry walnut vinaigrette. And just like that I came up with my meal prep for the week and possibly one of my favorite salads. This recipe hits all the checkboxes on the yummy list; sweet vinegarette, tart and crisp apples, soft butternut squash, salty pork, creamy feta cheese, spicy chickpeas and crunchy pumpkin seeds. What more could you want in a salad?

INGREDIENTS:

  • 1 - 16 oz. package of 50/50 baby spinach and spring mix blend

  • 1.5 cups (12 oz.) cubed butternut squash

  • ½ cup (4 oz.) roasted and salted pumpkin seeds

  • 1 can (15.5 oz) chickpeas

  • 1.2 lb (19.2 oz) pork tenderloin. I used Hormel black label uncured bacon tenderloin but any pork tenderloin will do. Just be sure to season liberally with salt and pepper.

  • 2 granny smith apples

  • ½ cup (4oz.) feta crumbles

  • 1 (16oz.) Bottle Raspberry Walnut Vinaigrette 

  • 1 tbsp olive oil

  • 1 tsp paprika

  • ¼ tsp garlic salt (or regular salt)

Tip: Swap the cheese and pork with walnuts and dried cranberries to make a vegan version of this salad.


KITCHEN TOOLS I RECOMMEND FOR THIS RECIPE:

Just so you know! Below are affiliate links to the products I recommend. Using the links below won’t cost you more anything more but I will receive a small commission.


STEPS:

  1. Cook your pork tenderloin. Because my tenderloin was frozen I cooked it in my trusty Instant Pot for 45 minutes at high pressure. I added just enough water to cover the bottom of the pot and did a quick pressure release. If you don’t have an Instant Pot you can bake your tenderloin in a foil-covered pan until an internal temperature of 145° Farenheight is reached.
    Once the tenderloin is cooked shred into small pieces.

  2. While your tenderloin cooks cube your apples and butternut squash. 

  3. Heat olive oil in a nonstick pan over medium-high heat. Once hot add drained chickpeas and butternut squash along with paprika and garlic salt. Saute for 8-10 minutes or until the chickpeas and squash caramelize. Don’t overcook the squash as it should still have some bite so it does not disintegrate in the salad. 

  4. And just like that its time to assemble your salad.

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ASSEMBLY

Once all of your hot ingredients have cooled to room temperature you can begin assembling your salad. Be sure to divide ingredients evenly among containers if using this recipe for meal prep.

Tip: Placing your liquids/wet ingredients on the bottom keeps your salad fresher longer.



DUAL COMPARTMENT CONTAINERS

COMPARTMENT 1: SMALLER COMPARTMENT

  1. Diced granny smith apples

  2. Chickpea and butternut squash mixture

  3. Shredded pork tenderloin

COMPARTMENT 2: LARGER COMPARTMENT

  1. Raspberry walnut vinaigrette

  2. Salad blend

  3. Feta cheese

  4. Pumpkin seeds

SINGLE COMPARTMENT CONTAINERS

  1. Raspberry walnut dressing

  2. Diced granny smith apples

  3. Chickpea and butternut squash mixture

  4. Salad blend

  5. Shredded pork tenderloin

  6. Feta cheese

  7. Pumpkin seeds

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I hope you enjoy this recipe! Please feel free to mix it up, switch out ingredients and try new things. I would love to see your meal preps so if you post your photos online tag me! #creativecrucian 









Creative Crucianmealprep, meal prep, lunch, healthy, salad, foodComment