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Add a photoI’m generally not a big salad person. When I do eat salad as a meal, I like it to have substance. Between the roasted squash, chicken, apples, stilton, and arugula I had on hand, I thought to put together a colorful and hearty fall salad. I threw together a light maple vinaigrette to dress it, and also added some walnuts for extra crunch. Definitely meal-worthy.
Ingredients
- For the salad (use as much or as little of each ingredient as you want):
- 1/2 cup butternut squash, cut into 1/2 inch cubes
- 1 tsp. olive oil
- 2 cups arugula
- 1/2 oz. blue cheese (like stilton)
- 1/4 granny smith apple, cut into 1/2 inch cubes
- 1 Tbsp. walnuts
- 1/4 shallot, thinly sliced
- 4 oz. cooked chicken, shredded
- Salt and pepper
- For the dressing:
- 1 tsp. extra virgin olive oil
- 2 tsp. cider vinegar
- 1/2 tsp. dijon mustard
- 1 tsp. maple syrup
- Salt and pepper
Directions
- Toss the butternut squash cubes in a little bit of olive oil, salt, and pepper. Spread out on a sheet pan and roast in a 400°F oven for about 30 minutes, or until soft. Meanwhile, whisk together the dressing ingredients and season with salt and pepper.
- When the squash is cool, toss together the salad ingredients and serve with the dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 246g | |
| Calories 392 | |
| Calories from Fat 241 | 61% |
| Total Fat 27.23g | 34% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 291mg | 12% |
| Potassium 560mg | 16% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.25g | 7% |
| Protein 19.3g | 31% |
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