Thanksgiving Salad
— because every bite is like a bite of Thanksgiving dinner. Cancel the whole thing. Let’s just have this salad except for stuffing. We need stuffing.
Ingredients
- 4 organic chicken breasts
- 1 bag baby kale or spinach
- 2 cups cooked warm quinoa cooked
- 2 tbsp olive oil
- big pinch salt
- 1 whole butternut or honey nut squash peeled and cleaned
- 1 small head radichhio sliced thin
- 1/2 lemon juice of
- 1/4 cup dried unsweetened cranberries
- 1/4 cup candied walnuts
- 1/4 cup herbed goat cheese crumbled
- 1 serving SideDish Honey Dijon Dressing
Instructions
- Theres a few steps to this so stay with me.
- Butternut Squash: peel, remove seeds, cut into half moons. on a foil loined baking sheet, coat with olive oil, salt and pepper and bake at 400 until cooked through and a little brown around the edges.
- Quinoa: cook to box directions, let cool until just warm.
- Chicken Breasts: on a foil lined baking sheet, add the chicken breasts, coat in olive oil, salt and pepper. Bake in the same oven as thr butternut squash for 25-30 miniutes.
- Once that is all done prep the salad ingredients: slice the radicchio thin, chop the walnuts, juice the lemon, crumble the cheese.
- In a very large serving bowl, add the warm quinoa, baby kale, olive oil and salt. Give it a good toss so the baby kale wilts a little.
- Add the butternut squash, radicchio, walnuts, cranberries, crumbled goat cheese and give it all a good toss.
- Top with the baked and sliced chicken breasts and a drizzle of the SideDish dressing.
- THANKSGIVING IN A SALAD!
