Recipe by: Lisa Prince
Roasted butternut squash salad
You can always add fresh herbs to your salad greens to create new flavors for any salad. The pre-cut squash is a great time saver for a weeknight dinner.
Servings: 2
Cook Time: Prep time: 15 minutes; Total time: 30 minutes
Meal Type: Entree
NC Ingredients: Butternut squash, chicken, honey, salad greens, blue cheese, pear, pecans
Ingredients
2
tsp. olive oil
1
tbsp. butter
12
oz. container of pre-cubed butternut squash
2
chicken breasts
2
tsp. Garlic Herb seasoning
4
tbsp. chicken broth
2
tbsp. honey
2
tbsp. balsamic vinegar
1/4
cup olive oil
6
oz. container of mixed salad greens
1/4
cup crumbled blue cheese
1
pear, sliced
1/3
cup toasted whole pecans
salt and pepper to taste
Directions
To make the squash:
- Place baking sheet in oven and preheat oven to 450 degrees.
- Remove pan and stir together 2 tsp. olive oil and 1 T. butter.
- Add squash, season with salt and pepper – stir to combine.
- Roast squash for 20 minutes, set aside to cool.
To make the chicken:
- While squash is roasting, pat chicken dry with a paper towel. Then season both sides with garlic herb seasoning.
- Grill chicken until done throughout.
To make the dressing:
- In a small saucepan, heat 4 T. chicken broth, 2 T. honey, 2 T. balsamic vinegar.
- Heat to a boil and then reduce heat and let simmer until reduced by half.
- Season with salt and pepper; place in blender and slowly add olive oil to create a dressing.
To make the salad:
- Place salad greens on 2 plates, top with blue cheese, pear, pecans, and chicken; drizzle with dressing and serve.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.