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5 from 5 votes

Pregnancy Power Salad with Maple Cider Vinaigrette

Total Time20 minutes
Servings: 4

Ingredients

  • 8 cups fresh baby spinach
  • 1 cup edamame, cooked (I microwaved a frozen package, then let it cool)
  • 1 cup fresh blueberries
  • 4 hard-cooked eggs, sliced
  • 1 cup cherry tomatoes, halved
  • 1 1/2 cups butternut noodles (I use Veggie Co Noodle- super convenient and always fresh!)
  • 4 chicken breasts, pre-cooked and sliced, if desired*

Maple Cider Vinaigrette

  • 1/4 cup avocado oil
  • 2 Tbsp maple syrup
  • 1 Tbsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • Dash of salt & pepper

Instructions

  • In a 1-cup measuring cup, whisk together dressing ingredients and set aside. Skip this step if you’re using a different dressing!
  • Place 4 large salad bowls or plates on counter and place ~2 cups spinach on each**
  • Microwave edamame according to package instructions and let cool. Once cool, place 1/4 cup edamame on top of spinach.
  • Next, add 1/4 cup blueberries, 1/4 cup tomatoes and one sliced boiled egg to each salad. Compete the rows of colorful ingredients by evenly dividing the butternut noodles and adding to the salad.
  • Top salad with sliced chicken, if desired, and serve with maple cider vinaigrette or your dressing of choice!

Notes

*Note about chicken prep: If you have a favorite way to cook chicken breast, feel free to do it your own way. MY personal favorite is to use an indoor grill with a press, but if you don’t have one of those, here are the simple steps to successfully cooking chicken breast that I first learned from The Kitchn!
**If serving a large crowd, you combine all the ingredients in one large bowl and let everyone serve themselves.