this salad is full of autumn flavor including pumpkin spice cornbread croutons, pumpkin seeds and juicy pear. it comes together quickly, making it a great mid-day meal for fall!
Okay so I know I’m not the only one that fell in love with the Trader Joe’s Harvest Blend salad, am I??
I don’t even know if it’s kicking around this year, but regardless of whether or not it is, I’ve gone ahead and made my own version of it (and added a little more protein and fat to give it more staying power!).
And I have to say, I think that I might like it even better than the Trader Joe’s version! It definitely kept me fuller for much longer than their version.
This bowl pretty much has it all: fiber, heart-healthy fat, protein and tons of flavor. There’s not much more you could ask for out of a salad that comes together in all of 5 minutes.
This dish makes a great at-home lunch, packed lunch or even an easy weeknight meal if you’re just not feeling putting a whole dish together!
It’s got everything you could want in terms of nutrients and tons of fall flavor – it’s hard to beat!
autumn blend salad
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 salad 1x
- Category: lunch
Description
this salad is full of autumn flavor including pumpkin spice cornbread croutons, pumpkin seeds and juicy pear. it comes together quickly, making it a great mid-day meal for fall!
Ingredients
- 2 large handfuls mixed greens
- 1/3 cup canned chickpeas, drained & rinsed
- 2–4 tablespoons crumbled goat cheese
- 1–2 tablespoons chopped, pitted dates
- 1–2 tablespoons raisins
- 1–2 tablespoons pumpkin seeds
- 1/2 pear, thinly sliced or diced
- 1/4 cup pumpkin spice croutons (see notes for recipe)
- Freshly ground black pepper, to taste
- Olive oil & vinegar for dressing (or a store-bought pumpkin vinaigrette!)
Instructions
- Combine everything together and enjoy!
Notes
- For the pumpkin spice cornbread croutons, I simply bought a boxed cornbread mix and made it according to the box directions, but added 1 teaspoon pumpkin pie spice. Once it was cooked and cooled, I sliced into cubes, tossed gently with olive oil. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Place the cornbread cubes on the baking sheet and bake for 15-20 minutes or until toasted.
Keywords: salad, pumpkin, lunch, vegetarian
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