Prep: 20 mins
Marinate: 1 hr to 4 hrs
Bake: 26 mins to 30 mins at 400°
Servings: 6-8
Ingredients
1 1/2 cups orange juice
6 Tbls. pure maple syrup
3 Tbls. Dijon-style mustard
3 Tbls. grated fresh ginger
1 pound boneless chicken breast, cut into pieces.
1 pound butternut squash, peeled, seeded, and halved crosswise. Then, cut into 1/2-inch wide strips
Nonstick cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup olive oil
6 cups spring mix
½ cup roasted salted pistachios
3 ounces goat cheese, crumbled
Directions:
Step 1
For marinade: in a small bowl, stir together orange juice, maple syrup, mustard and ginger. Set aside 1/3 of the marinade for dressing. Place butternut squash pieces in a large resealable plastic bag and place the chicken pieces in another large resealable plastic bag.Pour 1/2 of the remaining marinade over squash and the other half over the chicken. Seal bag; marinate, refrigerated, for 1 to 4 hours (or overnight), turning bag occasionally.
Step 2
Preheat oven to 400°F. Coat a large baking sheet with nonstick cooking spray; set aside. Drain marinade from squash and chicken, discarding marinade. Place squash on a prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes. Remove from the oven; set aside. Sauté chicken ( without marinade).
Step 3
For dressing, in a small bowl, whisk together the reserved marinade, salt, and pepper. Slowly whisk in the oil. Drizzle 2 to 3 tablespoons of dressing over warm squash; toss to combine. In a large bowl combine the mixed greens and half of the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Sprinkle dried apple slices (Fugi) on top. Top with remaining pistachios and goat cheese. Pass remaining dressing. Makes 6 to 8 servings.
Instructions Checklist
Instructions Checklist
Instructions ChecklistSteSteStep 3For dressing, in a small bowl, whisk together the reserved marinade, salt, and pepper. Slowly whisk in the oil. Drizzle 2 to 3 tablespoons of dressing over warm squash; toss to combine. In a large bowl combine the mixed greens, radicchio, and half of the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and goat cheese. Pass remaining dressing. Makes 6 to 8 servings.
Instructions