Fall Harvest Butternut Squash Chicken Salad With Ma

Name: Fall Harvest Butternut Squash Chicken Salad With Maple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Butternut Squash, Cut Into Small Bite Size Pieces; 1 Tablespoon Olive Oil; 6 ounces, weight Chicken, Skinless, Boneless; Salt And Pepper; 1/2 cups Water; 1/4 cups Quinoa, Rinsed, Drained; 4 cups Mixed Greens; 1/2 cups Apple, Diced; 2 Tablespoons Dried Cranberries; FOR THE DRESSING:; 1/4 cups Balsamic Vinegar; 2 Tablespoons Water; 1 teaspoon Dijon Mustard; 4 teaspoons Maple Syrup

Servings: persons

2 cups Butternut Squash, Cut Into Small Bite Size Pieces
1 Tablespoon Olive Oil
6 ounces, weight Chicken, Skinless, Boneless
Salt And Pepper
1/2 cups Water
1/4 cups Quinoa, Rinsed, Drained
4 cups Mixed Greens
1/2 cups Apple, Diced
2 Tablespoons Dried Cranberries
FOR THE DRESSING:
1/4 cups Balsamic Vinegar
2 Tablespoons Water
1 teaspoon Dijon Mustard
4 teaspoons Maple Syrup

1
Heat oven to 400u00b0F.
2
Line a baking sheet with parchment paper. Add butternut squash and spray with cooking spray. Sprinkle with salt and pepper, if desired. Flip squash, spray other side with cooking spray. Bake in oven for 10 minutes, flip and bake for another 10 minutes or until squash is fork tender; set aside. Note: The smaller the pieces of squash are, the quicker they cooks.
3
While squash is cooking, heat a frying pan with olive oil. Lightly season chicken with salt and pepper. Add chicken to skillet and cook over medium heat for 5 minutes on each side or until chicken is no longer pink. Set chicken aside to cool. Once cool enough to handle, slice chicken into thin slices.
4
Meanwhile, in a microwave safe dish, add the water and quinoa, cover and cook for 2 minutes, then remove from heat and stir. Heat again for an additional 4 minutes. Stir and let stand for 1 minute.
5
Divide the mixed greens onto plates, followed by the chicken, apple, butternut squash, quinoa, and dried cranberries.
6
To make dressing, in a bowl add all of the dressing ingredients and whisk together. Pour over top of salad.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Butternut Squash, Cut Into Small Bite Size Pieces, 1 Tablespoon Olive Oil, 6 ounces, weight Chicken, Skinless, Boneless, Salt And Pepper, and more.

Yes, Fall Harvest Butternut Squash Chicken Salad With Maple Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Harvest Butternut Squash Chicken Salad With Maple Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions