Fall harvest power bowl Ingredients:

• 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
• 1/8 avocado, thinly sliced
• 1 tablespoon sliced almonds

Dressing:

• 6 tablespoons white balsamic vinegar
• 4 tablespoons olive oil
• 2 small garlic clove, pressed or finely minced
• 2 teaspoons maple syrup
• salt, to taste

Instructions:

1. 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.
2. Add all ingredients into a bowl and toss together. Toss with salad dressing and serve.

Notes:

The dressing will make extra. Save the remaining dressing for later use. Mix and match with your favorite combinations.