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This is my idea of a salad! Chicken, Butternut Squash, Pecans and Cranberries? And a Homemade Honey Balsamic Dressing? Yum!
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I have been a busy-bee lately. With about two months until the wedding, details need to be planned and it’s getting to be crunch time. I’m traveling to Florida next week for a dress fitting and my bridal shower and am looking forward to that. Two months left…commence the bridal freak-out mode! JK..
Following these new macros has been going well. I was a bit scared at first since I am increasing my carbs and my calories a lot, but my body seems to be adapting well. I feel like it is benefiting my workouts, my energy has increased a bit and I feel like I’m in the position to start increasing my strength. No noticeable differences in my body composition yet and my weight is the same, but it’s only been three weeks.
I made this salad for David and I and it might be my favorite salad I have made so far. It’s pretty yummy!
The flavors all taste great together. With butternut squash, pecans, cranberries and chicken, this would be a perfect fall salad. Although I’m enjoying it every season. It’s so good! And the dressing is so easy, but adds a nice amount of sweetness to the dish. I love this salad.
- 1 cup diced butternut squash
- 1/2 Tbsp oil I used coconut oil
- 1/2 cup pecans chopped
- 1 Tbsp grass-fed butter
- 1/2 tsp honey
- 1/4 cup dried cranberries
- 4 cups baby spinach
- 8 oz chicken breasts
- black pepper
- onion powder
- garlic powder
- For the Dressing:
- 1/2 cup avocado oil
- 1/2 cup balsamic vinegar
- 2 Tbsp honey
For the dressing: Mix all dressing ingredients in a blender.
For the butternut squash: Preheat an oven to 350 degrees. Toss the butternut in the oil, and lay out on a baking sheet. Bake for 20-30 minutes, or until the squash is done.
For the pecans: Place a skillet over medium heat, and add the butter and honey. Add the chopped pecans, and stir for 5-7 minutes, or until the pecans are lightly toasted. Set aside.
For the chicken: Sprinkle both sides of the chicken with salt, pepper, onion powder and garlic powder. Add the chicken to a skillet, and cook until the chicken is done and there is no pink.
Assembly: In a large bowl, place the spinach, butternut squash, cranberries and pecans and mix together. Place salad mix onto serving plates.
Slice the chicken breasts up and serve atop the salad.
Add desired amount of dressing to your salad.
Serve and enjoy 🙂