Fall Salad

Updated: Mar 27

I love combining gut friendly vegetables and fruit and creating a delicious, warm and hearty salad during the colder months.

Enjoy this delicious salad and support your digestive system with this power house salad!


  • 1/2 lb Brussel Sprouts

  • 1 1/2 cup shredded purple cabbage

  • 1/2 of a butternut squash, cubed

  • 1 pear, cubed

  • 1/2 cup of pomegranate seeds

  • 1 chicken breast (if you want to make this vegetarian you can omit the meat)

  • 1/4 tsp Turmeric

  • 1/4 tsp rosemary

  • 1/4 cup walnuts (roughly chopped)

  • 4 tbsp olive oil

  • Generous pinch of salt


  • Preheat oven to 350 F

  • Quarter the brussel sprout

  • Peel and cube the butternut squash

  • Place both in a bowl and coat with some olive oil and salt

  • Once the oven is heated, place in the oven, for 25 minutes. Stir occasionally.

  • When the brussel sprouts are slightly wilted and the squash is easily pierced with a fork, remove from the oven

  • Season the chicken breast with turmeric, rosemary and salt and fry in a pan for 4 minutes on both sides, or until the chicken breast has reached an internal temperature of 165

  • Cube the pear, discarding the pit and stem

  • Deseed the pomegranate and remove white skin if its stuck to the seeds.

  • Toss all ingredients in a bowl with the olive oil

  • Add chopped walnuts on top

  • Enjoy!

#fall #fallcooking #fallsalad #cabbage #brusselsprouts #pomegranate

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