Chicken, Farro and Roasted Butternut Squash Salad
A delicious complete meal salad!
Servings 4 servings
Ingredients
For Salad:
- 3 cups butternut squash, peeled and cut into 1/2" cubes
- 2 cups brussels sprouts, quartered
- 2-3 tablespoons good quality extra virgin olive oil
- Sea salt and freshly ground pepper to taste
- ¾ cup farro, cooked to package instructions
- 2 cups diced chicken (rotisserie or homemade roast chicken)
- ½ cup dried cranberries
- ½ raw pecans. chopped
- 4 cups romaine lettuce, chopped
Balsamic Vinaigrette:
- ⅓ cup good quality extra virgin olive oil
- 2 tablespoons good quality balsamic vinegar
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground pepper to taste
Instructions
For Salad:
- Preheat oven to 425 degrees. Place oven rack in center position.
- Peel and dice butternut squash into 1/2 cubes. If using pre-diced butternut, just make sure to cut them to 1/2" cubes as well.
- Place prepared butternut squash onto parchment covered rimmed cookie sheet or into a large cast iron pan. Drizzle with 1-1 1/2 T olive oil and toss with sea salt and freshly ground black pepper. Place in oven and set timer for 25 minutes.
- Quarter Brussels sprouts and place in a bowl. Drizzle with olive oil and toss with sea salt and pepper to taste. Set aside (you'll add them to the butternut squash when the timer goes off)
- Place a small pot of salted water on stove, bring to a boil. Add farro and turn down to a simmer. When farro is tender (usually 15-20 minutes) strain and rise with cold water. set aside/
- When timer goes off, add Brussels to butternut squash and cook for 20 more minutes. Remove from oven and allow to cool.
- Dice chicken, chop pecans and romaine. Make dressing.
For dressing:
- Place all ingredients in a small container and whisk until emulsified.
Put the salad together:
- Place greens on platter or in bowl. Add chicken, cooled roasted veggies, cranberries, farro and pecans. Dress to your liking and toss. Sprinkle with sea salt and pepper if needed. Serve!