Harvest Roasted Butternut Squash Salad

50 minutes

4 as a side

Directions

Preheat oven at 425 F.
On a sheet pan lined with foil, toss the butternut squash cubed with 2 tablespoons olive oil, salt and black pepper.
Bake at 425 F for 35-40 min until cooked through and fork tender. Set aside to cool slightly.
Meanwhile in a deep nonstick skillet over medium heat, add 2 tablespoon olive oil.
In a small bowl, mix garlic powder, salt, red pepper flakes and paprika.
Season the chicken breast generously with the spice mix on both sides and cook for about 6-8 minutes on each side until cooked through and no longer pink.
Set aside to cool slightly before you cut it into strips.
Now in a deep salad bowl, lay the green spring mix. Top with sliced apple, pear, avocado, chicken and roasted butternut squash. Top with boiled egg, cranberries, pumpkin seeds and pecans.
In a small bowl whish together all the dressing ingredients and pour over the salad right before serving.
Serve immediately. Enjoy!!

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Ingredients

1 small Butternut squash about 1 1/2 cups, diced in 1 1/2-inch cubes
4 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 (8 ounces) boneless, skinless chicken breast
6-8 oz. spring mix (radicchio, lettuce, arugula and baby spinach)
1 small apple, thinly sliced
1 small pear, thinly sliced
1 small avocado, sliced
2 hard boiled eggs, cut into quarters
1/4 cup dried cranberries
1/4 cup roasted pumpkin seeds
1/4 cup chopped pecans

Dressing

1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoon fresh lemon zest
2 tablespoons apple cider vinegar
3 tablespoons pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper