Chicken and Butternut Squash Salad with Honey-Balsamic Dressing

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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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Butternut squash is one of my favorite things to eat in the fall (or really any time of the year).  A week ago I had some roasted butternut squash, and thought why not put in in a salad?  Why haven’t I done this before?? I made this salad for David and I and it might be my favorite salad I have made so far.  It’s pretty yummy! This Chicken Butternut Squash salad is perfect for a healthy, fall meal.  The flavors or butternut squash, pecans, cranberries come together to make for a tasty, flavorful salad.  Who said salads have to be boring??

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 chicken and butternut squash salad.

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Chicken and Butternut Squash Salad with Honey-Balsamic Dressing

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Main Course

Keyword: chicken butternut squash salad, fall salad, paleo salad

Servings: 2

Ingredients

• 1/2 Tbsp coconut oil
• 1 cup butternut squash diced
• 1/2 cup pecans chopped
• 1 Tbsp grass-fed butter
• 1/2 tsp honey
• 1/4 cup dried cranberries
• 4 cups baby spinach

For the chicken breasts:

• 8 oz chicken breasts
• salt
• black pepper
• onion powder
• garlic powder

For the dressing:

• 1/2 cup avocado oil
• 1/2 cup balsamic vinegar
• 2 Tbsp honey

Instructions

1. For the dressing: Mix all dressing ingredients in a blender.
2. 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.
3. 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.
4. 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.
5. Assembly: In a large bowl, place the spinach, butternut squash, cranberries and pecans and mix together. Place salad mix onto serving plates.
6. Slice the chicken breasts up and serve atop the salad.

7. Add desired amount of dressing to your salad. Serve and enjoy 🙂