Chicken, Butternut Squash, and Beet Kale Salad topped with Blueberries & Goat Cheese

I've been cooking with butternut squash a lot the past few weeks, I absolutely love how versatile it is! I've made soups with it, sauces, and simply roasted and topped it on a salad like in this recipe! So yummy!

So I've been experimenting in the kitchen the past few weeks working on healthy Thanksgiving recipes to post on here; so much yummy food! I posted my Green Bean & Mushroom Casserole topped with Fried Onion Strings on here last week, go check it out and keep checking all week for even more delicious recipes!! Let me know if you try any of my recipes, I love hearing feedback! 

Let's get to cooking! 

Chicken, Butternut Squash, and Beet Kale Salad topped with Blueberries & Goat Cheese (serves 2)
Salad Ingredients: 

• 1 cup diced butternut squash
• 1 cup diced chicken breasts
• 4 cups baby kale
• 2 beets, sliced
• 1/4 cup dried blueberries
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon maple syrup
• salt & pepper, to taste

Dressing Ingredients:

• 1 tablespoon balsamic vinegar 
• 2 tablespoons melted coconut oil
• 1 teaspoon dijon mustard
• 1 teaspoon raw honey

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with 1 tablespoon of olive oil, cinnamon, maple syrup, and salt and pepper, to taste. Place in oven for about 30 minutes, or until butternut squash is caramelized and fork tender.

While butternut squash is roasting, we are going to cook the chicken. Heat 1 tablespoon olive oil in a pan over medium high heat. Once hot, add chicken and cook for about 7 minutes. Season with salt and pepper.

Whisk together melted coconut oil, balsamic vinegar, dijon mustard, and raw honey in a small bowl. Toss kale with dressing and divide onto plates. Top with roasted butternut squash, cooked chicken, beets, blueberries and goat cheese. Enjoy!!

-Juliet