Roasted Butternut Squash Salad

Air Date: 
Fri, 01/11/2019
NC Ingredients: 
butternut squash, chicken, honey, salad greens, blue cheese, pear, pecans




2 t
olive oil
1 T
12 oz
container of pre-cubed butternut squash
Salt and pepper to taste
chicken breasts
2 t
Garlic Herb seasoning
4 T
chicken broth
2 T
2 T
balsamic vinegar
1⁄4 c
olive oil
6 oz
container of mixed salad greens
1⁄4 c
crumbled blue cheese
pear, sliced
1⁄3 c
toasted whole pecans


Place baking sheet in oven and preheat oven to 450 degrees. Remove pan and stir together 2 tsp. olive oil and 1 T. butter.

Add squash, season with salt and pepper – stir to combine.  Roast squash for 20 minutes, set aside to cool.


While squash is roasting, pat chicken dry with a paper towel. Then season both sides with garlic herb seasoning. Grill chicken until done throughout.


In a small saucepan, heat 4 T. chicken broth, 2 T. honey, 2 T. balsamic vinegar. Heat to a boil and then reduce heat and let simmer until reduced by half. Season with salt and pepper; place in blender and slowly add olive oil to create a dressing.


Place salad greens on 2 plates, top with blue cheese, pear, pecans, and chicken; drizzle with dressing and serve.


Lisa’s Notes: You can always add fresh herbs to your salad greens to create new flavors for any salad. The pre-cut squash is a great time saver for a weeknight dinner.