1 medium butternut squash, peeled and diced in small cubs
2 Tbsps. ghee or butter
1 Tbsp. balsamic vinegar
Pinch of salt and garlic powder
4 strips of bacon
2 heads of lettuce or other greens, rinsed and chopped
4 cups of arugula
2 cups cooked and diced chicken (a rotisserie chicken works well)
½ red onion, diced
⅓ cup dried cranberries
⅓ cup chopped pecans
2 apples, diced
For the Apple Maple Vinaigrette
2 Tbsps. maple syrup
1 Tbsps. apple cider vinegar
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. minced shallot
¼ cup olive oil
Pinch of salt and pepper
Preheat oven to 400 degrees. Toss butternut squash in ghee or butter and balsamic vinegar and place on a parchment paper-lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
While butternut squash cooks, bring a medium pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
Then, cook bacon in a sauté pan until crispy, set aside then chop into small pieces once cool.
To build the salad, place lettuce and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans and apples.
Finally, place all ingredients for dressing in a mason jar, cover and shake until combined.
Pour dressing over salads, toss and eat up!
Recipe from PaleoMG.com