1–2 cups baby kale
1/2 cup farro, cooked
1/2 cup butternut squash, cubed and roasted
1/2 cup Brussels sprouts, roasted
1 small apple, sliced
3 oz. grilled chicken, chopped
1 oz. cheddar cheese, cubed (I love Cabot’s
1/4 avocado, sliced
1 tablespoon sliced almonds
6 tablespoons white balsamic vinegar
4 tablespoons olive oil
2 small garlic clove, pressed or minced
2 teaspoons maple syrup
salt, to taste
For the dressing: In a mason jar, combine white balsamic vinegar, olive oil, garlic, and maple syrup. Shake to combine. Season with salt to taste.
Add all ingredients into a bowl and toss together. Toss with salad dressing and serve.
The dressing will make extra. Save the remaining dressing for later use.
This recipe is great to prep all ingredients in advance and just toss together.