Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Fall Harvest Honeycrisp Salad in a Jar
Serving Amount
Ingredients
1⁄4 cup vinaigrette of choice, such as a thyme vinaigrette
1⁄3 cup cherry tomatoes, halved
1⁄3 cup feta cheese, crumbled
1⁄3 cup quinoa, cooked
8 oz grilled chicken or chickpeas
1 Honeycrisp apple, cut into 1/2 inch cubes
1⁄4 cup toasted pumpkin seeds
3 cups salad greens, such as baby spring mix
Instructions
Step 1
Prepare two large mason jars. In each jar, add 2 tablespoons of dressing followed by half the cherry tomatoes, quinoa, feta cheese, Honeycrisp apples, chicken, pumpkin seeds and salad greens.
Step 2
Try to keep the jar in an upright position before serving to avoid the dressing coming in contact with the salad greens to maintain freshness. When ready to serve, simply leave the lid on and shake.
