C – Yes! Health kick still going!
I have been eating salads. Lots of salads. Salads in the winter! Nothing says health kick more than eating a salad in the winter. All these warm temptations at hand and I go for salads. I think Jim might be complaining a little bit. Everything I have been making is really light. He gets really hungry after a few hours.
I offered to add some starchy carbs, but he says no. He’s been a bit more grouchy since I cut out the carbs for the meals we’ve eaten together.
I needed to get Jim full and satisfied. He works hard and put out a lot of energy. I still wanted to keep my healthy salad routine, and also have Jim full and not complaining. So I made this salad.
Just the sound of it is a mouth full. Roasted butternut squash salad with a warm cider vinaigrette. That is some name for a salad. But, it tastes really good.
Crispy baby arugula, warm, starchy and FILLING butternut squash, pan-seared chicken breast, with a great healthy apple cider dressing, some cheese and a few nuts.
I loved the different textures and the great balance of salty, sweet, bitter and tangy. I really liked that it warm too. A cold winter day eating a warm healthy salad. I was in foodie bliss.
| Roasted Butternut Squash Salad with Warm Cider Vinaigrette |
- 1 pound boneless skinless chicken breast, cut into filet pieces
- Kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 butternut squash (1½ pound), peeled and ¾-inch-diced
- 2 Tbsp olive oil
- 1 Tbsp pure maple syrup
- 3 Tbsp dried cranberries
- ¾ cup apple cider or apple juice
- 2 Tbsp cider vinegar
- 2 Tbsp minced shallots
- 2 Tbsp Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- ½ cup walnut halves, toasted
- ¾ cup freshly grated Parmesan
- Salt and pepper chicken breast.
- In a saute pan, heat one tablespoon oil. Add chicken and cook until browned, about 4 minutes on each side.
- Remove from heat and set aside for service.
- Slice chicken breasts just before plating
- Preheat the oven to 400 degrees.
- Place the butternut squash on a half-sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper. Toss to coat.
- Roast the squash for 15 to 20 minutes, turning once, until tender.
- Mix the cranberries into the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup.
- Remove the saucepan from heat. Whisk-in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan.
- Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper
- Serve immediately
- Enjoy!
Jim was full. I felt healthy.
Both made me happy.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe/index.html