Winter Harvest Salad
This salad comes together for a filling dinner, or great for meal-prep lunches all week. It’s easy to make and has amazing flavours, both sweet and savoury. Naturally gluten-free and paleo.
For the salad
- 2 chicken breasts
- 1/2 tsp salt and pepper
- 1 butternut squash peeled and cubed
- 1/2 tsp cinnamon
- 2 tbsp avocado oil
- 1 small package organic mixed greens
- 1 ripe avocado peeled and cut into 8 slices
- 1/2 cup blueberries
- 1-2 green onions chopped
- 1/2 cup roasted pumpkin seeds
For the dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar** see note
- 1/4 tsp sea salt and pepper
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, and place the cubed squash on top. Toss with the oil and cinnamon. Bake for 40 minutes, tossing halfway through.
Season the chicken with the sea salt and pepper, and place on a greased baking sheet. When the squash is halfway through cooking, place the chicken on a second rack in the oven and cook at the same time.
When the squash and chicken are done, remove from the oven and let them rest for 10 minutes.
In a large salad bowl, add the mixed greens. Pour the dressing over the top, and lightly toss until the salad greens are coated evenly.
Place the greens on two large plates (or bowls) and top with the squash, avocado slices, blueberries, and pumpkin seeds. Slice the chicken and place on top of the salad.
Salad Dressing Instructions
Place the olive oil, balsamic vinegar, salt and pepper in a small airtight container. Shake it up quickly until everything is well combined. Pour over the mixed greens.
Using a good quality balsamic yields a better dressing. It doesn’t have to be crazy expensive, but a thicker balsamic is better for dressings. It’s thicker, a touch sweeter, and more flavourful.