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Butternut Squash Chicken Spinach Salad
4.7 from 27 votes

Butternut Squash Chicken Spinach Salad

Hearty, filling fall-inspired salad recipe with all sorts of goodies is the ultimate way to enjoy your greens!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 493 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Chicken:
  • 1 pound chicken tenders or breasts, boneless
  • 1 tablespoon avocado oil see note
  • 1 teaspoon oregano dried
  • 1 teaspoon paprika
  • 1/4 teaspoon salt sea salt
For the Salad:
  • 2 teaspoons avocado oil see note
  • 2 cups butternut squash peeled and chopped
  • 1/2 teaspoon salt sea salt
  • 1/2 teaspoon ground cinnamon
  • 5 ounces baby spinach
  • 1/2 cup pecan raw halves
  • 1/4 cup golden raisins
  • 1 apple cored and sliced, green, large size
For the Vinaigrette
  • 1/4 cup avocado oil see note
  • 3 tablespoons cider vinegar
  • 1 tablespoon pure maple syrup (omit for Whole30)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt to taste, sea salt

Instructions

Prepare the cider vinaigrette:
    Cup of Yum
  1. Add all ingredients for the vinaigrette to a small blender and blend until thick and completely smooth. Refrigerate until ready to use.
Roast the butternut squash and chicken:
  1. Preheat the oven to 400 degrees F.
  2. Spread the butternut squash over a baking sheet. Drizzle with olive oil and sprinkle with sea salt and cinnamon. Toss everything together using your hands until everything is well coated.
  3. Place the chicken in a casserole dish. Drizzle with olive oil, dried oregano, paprika, and sea salt. Use your hands to mix everything together so that all tenders are well coated in oil and spices.
  4. Roast the butternut squash and the chicken in the oven for 22 to 25 minutes, or until the butternut squash is golden-brown and soft on the inside, and the chicken tenders are cooked through (internal temperature of the chicken should be 160 degrees F.). If the chicken is not finished cooking after 20 minutes, turn off the oven and leave chicken in the still-hot oven 5 to 10 minutes, until all the way cooked.
Prepare the Salad:
  1. Divide the baby spinach between 4 bowls. Top with pecans, golden raisins, roasted butternut squash, chicken, and apple slices. Drizzle desired amount of vinaigrette over each bowl and serve.

Notes

  • *You can replace the avocado oil with almond oil, olive oil, or grapeseed oil.

Nutrition Information

Serving 1of 4 Calories 493kcal (25%) Carbohydrates 31g (10%) Protein 27g (54%) Fat 30g (46%) Fiber 7g (28%) Sugar 20g (40%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 493

% Daily Value*

Serving 1of 4
Calories 493kcal 25%
Carbohydrates 31g 10%
Protein 27g 54%
Fat 30g 46%
Fiber 7g 28%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.