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!