Welcome Fall Harvest Salad
Consider baking Roasted Chicken with Fall Herb Blend as a first meal and reserving chicken for this salad as a second meal later in the week!
Servings: 4 people
Ingredients
Roasted Chicken with Fall Herb Blend
- 4 chicken breasts or equivalent amount of turkey
- 1/4 cup olive oil
- 2 tbsp unsalted butter, melted
- 2 tsp garlic powder
- 3/4 tsp dried basil
- 1/4 tsp ground sage
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
Roasted Butternut Squash
- 1 medium Butternut squash, peeled, seeded, and diced
- olive oil enough to lightly coat the squash, depends on the size of your squash
- kosher salt and black pepper to taste
Salad
- 8 cups mixed salad greens We like 50/50 Spinach and Arugula
- 2 large apples, diced
- 1 cup pecans or walnuts, chopped
- 1/2 cup green onions, diced
Cranberry Vinaigrette
- 1/4 cup dried cranberries
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 clove garlic, minced
- 1 tsp dried chives, basil or combination of both
- 1 tbsp honey (optional based on taste preference)
Instructions
- Add all ingredients for roasted chicken to a jar, except the chicken, close lid and shake vigorously until uniform. Use a basting brush to coat both sides of the chicken and roast in a 350 degree oven for 25-30 minutes or until juices run clear. While chicken is cooking, peel, seed, and dice butternut squash into bite-sized pieces.
- When chicken is done, remove from oven and raise the temperature of the oven to 400 degrees. Toss the squash with the olive oil and salt and pepper. Roast for 25-30, tossing occasionally, until squash is tender and golden brown.
- While the squash is cooking, slice chicken into strips. When squash is cooked, remove squash from the oven and allow it to begin cooling.
- Add ingredients for salad dressing into the blender. Blend until smooth.
- When squash is cool enough to handle, assemble salads. Divide greens into 4 bowls, add squash, diced apples, pecans, and fan out sliced poultry. Top with salad dressing and green onions. Enjoy!