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Autumnal Chicken and Butternut Squash Salad
Autumnal Chicken and Butternut Squash Salad

Autumnal Chicken and Butternut Squash Salad
A vibrant and nutritious salad featuring seasonal produce.
Autumnal Chicken and Butternut Squash Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 100
    g
     mixed salad greens
  • 30
    g
     walnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 5
    g
     honey
  • 1
    clove
     garlic
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 30 minutes
Autumnal Chicken and Butternut Squash Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash. Toss with a little olive oil, salt, and pepper.
  3. Roast the squash in the oven for about 20 minutes until tender.
  4. Season the chicken breast with salt and pepper. Grill or pan-sear until fully cooked, then slice.
  5. In a large bowl, combine mixed salad greens, roasted squash, sliced chicken, walnuts, and pomegranate seeds.
  6. In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper to make the dressing.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Serve immediately.
Nutrition Per Serving 561 g Per 100g
Energy 662 kcal 118 kcal
Protein 38 g 6.8 g
Fibre 8 g 1.4 g
Salt 1 g 0.2 g
Sugar 18 g 3.2 g
Carbohydrates 42 g 7.5 g
Fat 40 g 7.1 g
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 100
    g
     mixed salad greens
  • 30
    g
     walnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 5
    g
     honey
  • 1
    clove
     garlic
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with a little olive oil, salt, and pepper.

Roast the squash in the oven for about 20 minutes until tender.

Season the chicken breast with salt and pepper. Grill or pan-sear until fully cooked, then slice.

In a large bowl, combine mixed salad greens, roasted squash, sliced chicken, walnuts, and pomegranate seeds.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper to make the dressing.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately.

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