What’s better than a hearty harvest salad? Maybe a cup of hot apple cider (with booze). Both would probably be best.
This is a true meal salad. It’s a bit of an investment in dishes as you’ll need to use a few different pots and pans to pull this all together but it’s a great option if you’re setting aside time for meal prep on the weekend and want a healthy and delicious lunch all week that won’t wilt in your fridge.
I traveled to Morocco in 2018 for my friend’s wedding and fell even more in love with the cuisine. I just adore the sweet and savoury interplay that’s common in their dishes. Tagines often include the use of baking spices and dried fruit to create a pleasant counterpoint to the braised meat.
I was reminiscing about all my culinary adventures in Marrakech and Fes when I was dreaming up this recipe. I used a homemade Moroccan spice blend on the chicken to give it plenty of rich flavour that would pair beautifully with the crisp apple and salty aged white cheddar.
The sturdy kale and crunchy Brussels sprouts hold up better than more delicate greens like spinach or arugula – making this a great make-ahead option for a week’s worth of lunches.
If you opt to include the figs, they add a lovely pop of colour and subtle sweetness.
The candied pecans are an absolute must. They add a delicious crunch and complement the Moroccan spice blend perfectly. I’ve included instructions on how to candy pecans below if you don’t want to use store-bought.
I hope you’ll give this salad a try. If you do, don’t be shy to leave a comment and rating on the recipe below!