This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!).
PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!
Ingredients:
1 cup sliced grilled chicken (I use pre-grilled strips for ease)
Coconut oil
Roasted delicata squash
Powdered rosemary
Salt
Brussels sprouts, halved and trimmed
Gala apple, chopped
Gorgonzola cheese, crumbled
Chopped pecans
2 cups arugula or a large handful
Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed
Drizzle blackberry balsamic vinaigrette on top
Directions:
1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.
2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.
3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.
3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!
