Why Balanced Blood Sugar is the Key to Energy (and This Salad Delivers!)

Struggling with that mid-afternoon slump? It’s not your willpower—it’s your blood sugar talking. Keeping blood sugar balanced is the secret to steady energy, fewer cravings, and better focus throughout the day. The magic formula? A combination of protein, fiber, and healthy fats at every meal.

This Gluten-Free Harvest Salad is a meal-prep superhero, designed to check all the boxes:

• Protein from shredded chicken and chickpeas keeps you fueled.

• Fiber from hearty kale, Brussels sprouts, and roasted veggies fills you up.

• Healthy fats from pumpkin seeds, olive oil, (plus optional feta) add flavor and satiety.

Prepping this salad for the week means you’ll have a grab-and-go option that nourishes your body while keeping your taste buds happy. Bonus: it stores beautifully in the fridge, making it perfect for busy days.

Fuel your week with this nutrient-packed salad and feel the difference in your energy and focus! 🌟

Adapted: Ambitious Kitchen Harvest Couscous Salad

Makes 5 - 6 Servings

Ingredients

• For the quinoa:

  • 1 cup quinoa

  • 2 cups bone broth (chicken or vegetable)

• For the roasted veggies:

  • 1 small butternut squash, peeled and diced (about 3 cups)

  • 1 small red onion, cut into wedges

  • 1 can (15 oz) chickpeas, rinsed and drained

  • 2 tablespoons olive oil

  • Salt, to taste

• For the salad:

  • 1 large bunch kale, de-stemmed and chopped

  • 1 cup shredded Brussels sprouts

  • 1/3 cup dried cranberries (unsweetened, if preferred)

  • 1/3 cup roasted pumpkin seeds (pepitas)

  • 1/4 cup feta cheese (optional)

  • 2 cups shredded rotisserie, roasted, or crockpot chicken

• For the dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup

  • 1 teaspoon fresh or dried thyme (or rosemary, if preferred)

  • Salt and pepper, to taste

Directions

1. Roast the veggies:

   Preheat the oven to 400°F (200°C). Spread the squash, onion, and chickpeas on a large baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 25–30 minutes, tossing halfway through, until the veggies are tender and slightly caramelized.

2. Cook the quinoa:

   Rinse the quinoa under cold water. In a medium saucepan, bring the bone broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

3. Prep the greens:

   In a large salad bowl, add the kale and shredded Brussels sprouts. Drizzle with a little olive oil and a pinch of salt. Massage for 1–2 minutes until softened.

4. Make the dressing:

   In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, thyme (or rosemary), and a pinch of salt and pepper.

5. Assemble the salad:

   To the bowl with the greens, add the cooked quinoa, roasted veggies, cranberries, pumpkin seeds, and shredded chicken. Toss to combine.

6. Serve:

   Drizzle with the dressing and toss again. Top with feta if desired. Serve immediately or store in the fridge for up to 3 days, 5 days if you don’t dress the salad ahead of time.

Notes & Tips:

• Crockpot chicken: For an easy and flavorful option, use shredded crock pot chicken. Check out my simple crock pot chicken recipe for a hands-off cooking method!

• Roasting tip: Spread the veggies out in a single layer to ensure even roasting.

• Herb options: Swap thyme for rosemary or even a mix of both, depending on your preference.

• Make ahead: Roast the veggies and cook the quinoa in advance for easy assembly during the week.

• Sugar-Free Option: Sub allulose syrup for the Maple Syrup. To make allulose syrup, combine 1/4 cup allulose powder with 1/4 cup water in a saucepan. Heat over medium heat, stirring until the allulose dissolves completely. Let cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.