Hearty Fall Salad

Prep: 20 min 

Cook: 35 min

Makes: 1 serving 

Calories: 385 g/serv 

• Protein: 38g, (39%)
• Carb: 40g, (41%)
• Fat: 9g, (20%)

Ingredients 

• 1 cup butternut squash, cubed
• 1 1/2 tsp EVOO
• 1/2 tsp fresh thyme, chopped
• 1/2 tsp fresh rosemary, chopped
• 1 cup spring mix
• 1 cup arugula
• 1/2 cup pre-cooked beets, diced
• 1/2 cup shredded brussels sprouts
• 1/4 cup red onion, thinly sliced
• 1 Tbs pumpkin seeds
• Honey Mustard Dressing, page 19
• 1/2 lb chicken breast, cooked and sliced 
• 1 apple diced
• Salt & pepper, to taste

Instructions 

1.  Preheat the oven to 400 °. Line a large baking sheet with parchment paper.
2. Place the butternut squash cubes on the baking sheet and drizzle with EVOO. Sprinkle on the thyme, rosemary, salt and pepper. Toss to coat and combine.
3. Roast the butternut squash for 30 to 35 minutes or until golden brown and easily pierced with a fork. Remove from oven and let cool.
4. In a small bowl, add all ingredients for the honey mustard dressing and whisk together.
5. In a bowl, layer your greens, beets, butternut squash, brussels sprouts, sliced red onion, and pumpkin seeds.
6. Drizzle with honey mustard dressing.
7. Lay chicken and apple on top.