Description

This roasted butternut squash salad combines caramelized squash, tender chicken, fresh greens, and a creamy Alfredo drizzle for a balanced fall meal. It’s a light twist on classic Chicken Alfredo that’s perfect for weeknights or meal prep.

Ingredients

Scale

3 cups butternut squash peeled and cubed

2 tablespoons olive oil

2 garlic cloves minced

2 cups cooked chicken breast sliced or shredded

2 cups fresh spinach or baby kale

1 cup Alfredo sauce

1/4 cup grated Parmesan cheese

2 tablespoons toasted pecans or bacon bits optional

salt to taste

black pepper to taste

Instructions

1. preheat oven to 400 F (200 C)

2. toss butternut squash with olive oil garlic salt and pepper

3. spread squash on a baking sheet and roast for 25 to 30 minutes until caramelized

4. slice or shred cooked chicken and set aside

5. warm Alfredo sauce in a small skillet over low heat

6. in a large bowl combine spinach roasted squash and chicken

7. drizzle warm Alfredo sauce over the salad and toss gently

8. sprinkle Parmesan and toasted pecans or bacon bits before serving

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: salad
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 salad
Calories: 450
Sugar: 5
Sodium: 600
Fat: 30
Saturated Fat: 15
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 25
Fiber: 4
Protein: 25
Cholesterol: 70

Keywords: roasted butternut squash salad, chicken alfredo, fall salad, healthy dinner, keto salad, gluten free salad, creamy salad, weeknight meal