This salad is a client fave, super easy to make and the best way to describe it is totally moreish. All the flavors work so well together, and it can be eaten all year round. However, I particularly prefer it in the fall. If you don’t eat dairy it’s delicious enough without the herbed goats cheese, but do highly recommend adding it if you can as it pulls everything together perfectly.
Makes enough for 4 people
For the salad:
2-3 boneless skinless organic chicken breasts, (depending on size), pounded thin
1 package (1lb) cooked whole beets, sliced
2lbs butternut squash, peeled and cubed and drizzled in honey, tossed in 2 tbsp olive oil, salt and pepper
1 package (1 cup) of herbed goats cheese
2 whole avocados
1 cup raw, unsalted pistachios
1 large container Mixed greens (or baby spring mix)
For the dressing:
2 tbsp Dijon mustard
1 cloves garlic, crushed
1 tbsp honey
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Preheat oven to 400 F
Roast butternut squash in olive oil and honey, with your salt and pepper for 25-30 minutes, tossing once half way through cooking so as not to burn one side.
While that is cooking, butterfly and pound thin your chicken breasts. Season with salt and pepper, (optional dried Italian seasoning too), and cook with a little olive oil in a pan for 2 minutes on each side to brown and then finish cooking in the oven with the butternut squash for 10 minutes.
Next, prep your beets by slicing them. Crumble your goats cheese. Slice your avocado. Measure out your pistachios, and toss your mixed greens in a large bowl. Or if serving individually, place mixed greens on the bottom and then compile ingredients on top.
Add on the butternut squash and dice up the roasted chicken too.
In a small bowl, whisk together your balsamic, Dijon mustard, honey and garlic and then slowly add in your olive oil in a slow stream until emulsified.
Drizzle the dressing over the salad and toss to lightly coat.
Enjoy this amazing salad with the best flavor combo!