Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 10 to 12 cups salad greens (a mix of baby greens or spring mix and artisan romaine heart); 1 small butternut squash (or about 3 to 3½ cups cubed squash); 1 tablespoon olive oil; ½ teaspoon granulated garlic; ½ teaspoon crushed dried rosemary ((or 1 teaspoon fresh rosemary, finely minced)); ½ teaspoon salt (or to taste); Freshly ground black pepper (to taste); 1 medium apple (unpeeled, cut into thin matchsticks (SugarBee, Honeycrisp, Pink Lady, or Fuji)); 1 teaspoon lemon juice; ½ cup dried cranberries; ½ cup sliced almonds; ½ small red onion (very thinly sliced); 1 cup crumbled feta; 2 to 3 cups rotisserie chicken (or leftover roasted turkey, sliced); 1 recipe Maple Dijon Vinaigrette

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https://www.fromvalerieskitchen.com/butternut-squash-salad-with-chicken-and-apples/

A Showstopping Fall Salad That's Surprisingly Easy to Make

This gorgeous Butternut Squash Salad with Chicken and Apples is tossed with a maple Dijon vinaigrette. Serve it on a platter for a salad that's perfect for fall entertaining!

Rezept

Main Course Salad

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 20 Minuten

Zutaten:

10 to 12 cups salad greens (a mix of baby greens or spring mix and artisan romaine heart)
1 small butternut squash (or about 3 to 3½ cups cubed squash)
1 tablespoon olive oil
½ teaspoon granulated garlic
½ teaspoon crushed dried rosemary ((or 1 teaspoon fresh rosemary, finely minced))
½ teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 medium apple (unpeeled, cut into thin matchsticks (SugarBee, Honeycrisp, Pink Lady, or Fuji))
1 teaspoon lemon juice
½ cup dried cranberries
½ cup sliced almonds
½ small red onion (very thinly sliced)
1 cup crumbled feta
2 to 3 cups rotisserie chicken (or leftover roasted turkey, sliced)
1 recipe Maple Dijon Vinaigrette

Arbeitsschritte:

Roast the Squash
Preheat oven to 425°F. Peel and cut the squash into ½-inch cubes. Place them in a bowl and toss with olive oil, granulated garlic, rosemary, salt, and pepper and spread out in an even layer on a large baking sheet.
Roast for about 20 to 25 minutes, stirring once halfway, until tender with lightly caramelized edges.You want them still holding their shape but tender when pierced.
Set aside to cool.
Prep the Apple
Leave the apple unpeeled. Stand it upright and slice off the four “cheeks” around the core - top-to-bottom cuts that give you flat, seedless pieces.
Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.
Assemble the Salad
Arrange the greens on a platter or in a large shallow bowl.
Arrange the red onion, cranberries, roasted squash, apple matchsticks, feta, and sliced almonds over the greens, distributing them so the individual ingredients remain visible. Arrange the sliced rotisserie chicken in small clusters over the top. Don't toss the salad before serving to preserve the beautiful presentation.
Drizzle with a little of the Maple Dijon Vinaigrette and serve with the rest on the side.