Fresh, vibrant, and hearty—it’s autumn on a plate. Perfect for lunch, dinner, or sharing at your next gathering.
Ingredients
For the salad:
2 tablespoons butternut squash peeled and cut into 1/2–inch cubes
2 tablespoons extra virgin olive oil
2 chicken breasts butterflied
4 cups Bristol Farms organic spring mix
1 large apple (Honeycrisp or Fuji) thinly sliced
2 large carrots washed and shaved into ribbons with a vegetable peeler
1/2 cup dried cranberries
1/2 cup Bristol Farms toasted almonds with truffle & salt
1/2 cup blue cheese (such as Castello Danablu) crumbled
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
Directions
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Preheat the oven to 400°. Line a baking sheet with parchment paper and toss the cubed squash with olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the baking sheet. Roast for 20–25 minutes until tender. Remove from the oven and allow to cool.
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Meanwhile, heat an outdoor grill to medium-high. Season the chicken breasts with salt and pepper, then grill 6–7 minutes on both sides until cooked through to a temperature of 165°. Remove from the grill and rest on a platter for 5 minutes, then cut into strips.
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Make the dressing by whisking the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper until emulsified.
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In a large serving bowl or on a platter, arrange the salad by layering the spring mix lettuce, apples, carrots, dried cranberries, almonds, and roasted butternut squash. Top with the chicken breast and blue cheese.
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Pour the dressing over the salad and gently toss. Serve immediately.
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