Chicken and Butternut Squash Salad with Honey-Balsamic Vinaigrette - the flavors of butternut squash, cranberries, toasted pecans, chicken, and a homemade honey dressing combine to make this delicious, healthy salad!
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
  • 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
  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 :-)