Description
A hearty and flavorful salad featuring roasted butternut squash, tender chicken, and fresh greens. Perfect for a light lunch or dinner.
Ingredients
Scale
- 2 cups cubed butternut squash
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil, salt, pepper, and garlic powder.
- Roast squash for 25 minutes until tender.
- Season chicken with salt and pepper, then grill or bake until fully cooked (165°F).
- Slice chicken into strips.
- Combine greens, roasted squash, chicken, cranberries, and pecans in a bowl.
- Drizzle with balsamic vinaigrette and toss gently.
- Serve immediately.
Notes
- Swap pecans for walnuts if preferred.
- Add crumbled feta for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg