fall harvest salad

WITH APPLE CIDER VINAIGRETTE

This hearty salad is perfect for the colder months, when having a raw green salad may be less appealing. The warm, roasted butternut squash and chicken wilt the spinach perfectly, while the cinnamon and pecans whisper everything bountiful about harvest time.

Yield 2–4 servings
Prep Time 30 minutes
Cook Time 40 minutes
80:20

1 small butternut squash, peeled and chopped

3 tbsp olive oil, divided

¼ tsp ground cinnamon

1 tsp Himalayan pink salt, divided

1 lb boneless, skinless chicken breasts

1 tbsp minced fresh oregano

1 tsp ground cumin

8 cups baby spinach

½ cup raw pecans, chopped

¼ cup unsweetened dried cherries

1 large pear, sliced (optional)

For the dressing

½ cup olive oil

6 tbsp apple cider vinegar

2 tbsp maple syrup

½ tsp ground cinnamon

½ tsp Himalayan pink salt

1   Preheat the oven to 400°F, and line a baking sheet with parchment paper. In a large bowl, toss the squash with 2 tablespoons oil, cinnamon, and ½ teaspoon salt. Spread evenly on the prepared baking sheet.

2   Place the chicken in a glass baking dish. Coat the chicken with the remaining 1 tablespoon olive oil, and sprinkle with the oregano, cumin, and remaining ½ teaspoon salt. Using your hands, spread the mixture over the chicken and coat well.

3   Place both the butternut squash and chicken in the oven, and roast for 25 minutes or until the squash is golden brown and the chicken is cooked through (to 165°F). The chicken will likely need an additional 10 to 15 minutes to cook after the squash comes out.

4   Meanwhile, make the dressing. In a high-speed blender, combine all ingredients. Blend until smooth.

5   Place the spinach in a large serving bowl. Top with pecans, cherries, squash, chicken, and pear slices, if desired. Drizzle with dressing, and serve.

fall harvest salad