Winter Salad with Roasted Squash and Rotisserie Chicken

Winter Salad with Roasted Squash and Rotisserie Chicken
Prep time
Cook time
Total time
This salad is fantastic served when the roasted squash and chicken are still slightly warm. Note: Once salad is dressed, it will not keep well. If you want to eat this over several days, pre-portion out and dress just prior to serving.
Recipe type: Lunch/Dinner
Cuisine: Nuts, Dairy
Serves: 4
  • SALAD:
  • 6 Cups Mixed Greens (or spinach leaves)
  • 6 Cups Baby Arugula
  • ¼ cup dried cranberries (look for the unsweetened variety)
  • 4 Clementines (or "Cuties"), peeled and pulled apart into individual sections
  • ¼ cup walnuts (or pecans); chopped and lightly toasted
  • ½ cup goat cheese, crumbled
  • ½ small red onion, thinly sliced (optional)
  • 12 oz rotisserie chicken (skin and bones removed), shredded
  • 4 cups butternut squash cubes (you can buy these pre cut in the produce section of your supermarket)
  • 1 Tbsp olive oil
  • 1 Tbsp orange juice
  • 2 Tbsp balsamic vinegar
  • 1 tsp maple syrup (or honey)
  • 2 Tbsp olive oil
  • ½ tsp ground pepper
  1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
  2. Place cubed squash in a large mixing bowl and drizzle with 1 Tbsp olive oil. Toss to coat.
  3. Line squash cubes in a single layer on baking sheet. Roast in oven until golden brown, turning halfway through cooking time, about 20-25 minutes.
  4. Remove squash from oven and allow to cool slightly.
  5. Combine all salad ingredients in a large bowl. Add roasted squash.
  6. Whisk together dressing ingredients in a small bowl and pour over salad. Toss to coat and serve.
3 Protein 1 Fruit 1 Starch 2 Vegetable 2 Healthy Fat
Nutrition Information
Serving size: 2-3 cups greens, 1 cup squash, 3 oz chicken, 1 Tbsp dressing Calories: 360kcal Fat: 14g Carbohydrates: 32g Sugar: 10g Sodium: 527mg Fiber: 10g Protein: 29g