Leftover Market Salad

Leftover Market Salad

We are big on throwing whatever is leftover together and making something new. This salad comes together with most of the leftover produce from our Free 5 Day Meal Plan and eliminates any food waste.

The only new item to cook up is the chicken, although, the salad is just as good without it if you’re looking for a vegan option.

Best part: you’ll probably have enough leftover for lunch tomorrow!



Prep time: 10 minutes

Cook Time: 20 minutes

Total time: 30 mins

Makes: 2-3 portions


  • 2 chicken breasts
  • 1 avocado
  • 1 cup riced cauliflower
  • ¼  roasted butternut squash
  • ½  head of romaine lettuce
  • 1/4 quart cherry tomatoes

For the glaze:

  • 2-3 tbs of olive oil
  • 2 tbs of honey
  • ½ clove minced garlic

For the dressing:

  • ⅛ cup of olive oil
  • ⅛ cup of honey
  • ¼ cup of apple cider vinegar


1️⃣ Preheat oven to 400F. Mix all ingredients for the glaze in a small bowl and coat the chicken. When oven is ready, cook the chicken for 20 minutes

2️⃣ While the chicken is cooking, loosely chop the romaine lettuce, tomatoes and avocado. Toss in a bowl.

3️⃣ Chop the leftover roasted squash from Meal 1 into cubes and add to the bowl. If you kept the roasted pumpkin seeds, they are great for topping!

4️⃣ Mix all salad dressing ingredients in a small bowl. Add to the salad bowl and mix with salt and pepper.

5️⃣ Once the chicken is cooked, slice thinly and add to the top of the salad. Mix through once again.

Quick. Easy. Delicious.



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