A sweet and savory, hearty salad that's perfect for lunch or dinner! Roasted butternut squash, apples, perfectly cooked chicken and greens topped with crunchy toasted pecans and a creamy dairy free maple cider dressing.
for the chicken*
1 lb organic chicken tenderloins
1 tbsp organic coconut oil melted
sea salt and black pepper
1/2 tsp onion powder
1 tsp lemon juice
for the salad:
3 cups mixed salad greens
3 cups butternut squash cubed, 1"
1 tbsp coconut oil melted
fine grain sea salt
1 med-large apple sliced thin
1 cup raw pecans roughly chopped
for the maple dressing:
1 cup full fat canned coconut milk
3 tsp raw apple cider vinegar
1 tsp fresh lemon juice
2 tsp pure maple syrup
2 tsp spicy brown mustard
dash sea salt
make the dressing**
Put all dressing ingredients in a tall cup and blend with an immersion blender (regular blender is okay too, just add ingredients to blender as usual)
When all is combined and creamy, transfer to a glass jar, cover and refrigerate while you prepare the rest.
roast the butternut:
Preheat your oven to 425 degrees. Put the cubed butternut in a bowl with the 1 tbsp melted coconut oil and toss to coat. Sprinkle with sea salt, then spread out in a single layer on a large baking sheet lined with parchment paper. Roast for about 30 minutes - until golden brown and soft.