Description

A cozy fall salad blending roasted squash, crisp apples, tender chicken, and vibrant greens for the perfect Thanksgiving side. This colorful dish balances warmth and freshness in every bite.

Ingredients

Scale

2 boneless skinless chicken breasts

2 cups diced butternut squash

4 cups kale or mixed greens

1 large honeycrisp apple thinly sliced

1/4 small red onion thinly sliced

1/4 cup walnuts toasted

1/3 cup dried cranberries

3 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon dijon mustard

2 tablespoons apple cider vinegar

salt and pepper to taste

1/4 cup crumbled goat cheese (optional)

Instructions

1. preheat oven to 400°F and line a baking sheet with parchment paper

2. toss diced squash with 1 tablespoon olive oil salt and pepper then roast until tender about 20 minutes

3. season chicken breasts with salt and pepper then cook in a skillet with 1 tablespoon olive oil until cooked through about 6 minutes per side then slice

4. whisk together remaining olive oil maple syrup dijon mustard and apple cider vinegar to make dressing

5. in a large bowl massage greens with a little dressing then add squash apple onion nuts and cranberries

6. top with sliced chicken drizzle with remaining dressing and sprinkle goat cheese if using then toss gently

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

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 12
Sodium: 400
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 28
Fiber: 5
Protein: 25
Cholesterol: 65

Keywords: winter harvest chicken salad, fall salads for thanksgiving, autumn side salad, fall food inspiration, fall side recipes, thanksgiving salad, butternut squash salad