Last week my girl friend Mary went to lunch and had a salad similar to this and shared with me how good it was. I decided I needed to try it. So I’m sharing my take on a roasted chicken butternut squash salad. It’s a long title but a mighty tasty salad.
I made this salad for myself since I was the only one home so, I’m sharing a single serving recipe. Just multiply as needed for your family.
1 chicken breast sliced into bite size pieces
1 cup of cubed butternut squash
1/3 cup of goat cheese
red onion slices to tast
1/4 cup of cranberries
2 T of walnuts
1/4 of cucumber sliced in quarters
Balsamic vinegar dressing
1. Brush your chicken with olive oil and roast your chicken until done, @350 for 20 minutes.
2. Brush your squash with olive oil and cook until tender not mushy. @350 for 20 minutes.
3. Mix all ingredients together and toss.
4. Add dressing and enjoy!
Isn’t it pretty?? It’s also a great hearty Fall salad. I think when I make it again I will add dried cherries instead of cranberries.
Have you had a salad similar? Please share.
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