Nothin’ better than a healthy, colorful salad on a beautiful, sunny day. If you like a zesty, flavor packed salad – then this one’s for you!

So why “super salad?” I decided to change things up by using 3 different types of lettuce to build this salad – arugula, spinach and kale. Freaky, right? But actually not the worst idea I’ve ever had. I’ll be honest though, my fridge was really in need of a “lettuce purge”. I wish the stuff would last longer in the fridge!

But what I love about this salad is that it’s bold, meaty and FILLING. A plate full of this for lunch and you won’t be snacking all afternoon I guarantee it.

Also it’s all Whole30/paleo compliant. And yummy. So there, it’s super compliant all around ;)

Not to mention, the dressing is 100% worthy of eating with a spoon…

makes 2-4 servings

for the salad:
1 cup arugula
1 cup spinach
1 cup kale
12 oz chicken sausage, sliced (I used Aidell’s apple & chicken sausage, YUM!)
1 acorn squash, sliced in 1/2 inch rounds & seeds removed
1/4 cup green onion, chopped
10 mini rainbow peppers, sliced
1 cup grape tomatoes, halved
1/4 cup EVOO
salt & pepper
1 teaspoon garlic powder
1 teaspoon chili powder

for the dressing:
2/3 cup olive oil
2 tablespoons apple cider vinegar
1/4 cup basil, chopped
1/4 cup cilantro, chopped
salt & pepper
1 clove garlic, minced
1 tomatillo, husked & minced
2 teaspoons lime juice
1/2 avocado, mashed

1. Arrange squash slices on baking sheet and toss with EVOO, salt, pepper, garlic powder and chili powder. Bake at 400 degrees for 25-30 minutes, flipping halfway through until golden brown. Set aside.
2. Cook chicken apple sausage in skillet coated with EVOO over medium-high heat. Cook around a couple minutes per side or until browned. Set aside.
3. In that same pan, add EVOO and roast peppers for about 5 minutes or until tender and browned.
4. Layer salads mixture of arugula, spinach, and kale. Top with acorn squash, green onion, tomatoes, peppers.
5. Combine and whisk all ingredients for the dressing in a small bowl and serve with salad (for less chunky dressing, use an immersion blender or food processor!)

SO. FLIPPING. YUM. If nothing else, just make the dressing.

As always, use what’s in your fridge and feel free to make YOUR own version of this recipe! If you don’t have an ingredient listed, try to use something different. Swap outs are always encouraged, use whatever “crumbs” you may have in your kitchen. Like butternut squash instead of acorn squash, red onion instead of green onion, etc. Have jalapeno or poblano peppers? Throw some of those in there too! The recipe above was not planned, I didn’t walk around the grocery store with this exact concoction in mind. I usually buy whatever is on sale or then figure out what to do with it later. Try it! It’s kind of fun :)