Fall Salad with Chicken, Apples and Butternut Squash
You know those recipes you stumble upon almost by accident and then, before you know it, they become a staple like that cozy sweater you can’t resist wearing every fall? Well, this Fall Salad with Chicken, Apples, and Butternut Squash is exactly that for me. I remember the first time I whipped this up—mainly because I was desperately trying to use up a glut of apples from my neighbor’s tree. My family was skeptical at first (a salad in the fall?), but now they ask for it every year when the leaves start turning.
Why You’ll Love This
I make this when I want something hearty yet fresh. It’s perfect for those crisp autumn days when you want a meal that’s warm but not too heavy. My family goes crazy for this because it somehow manages to be both comforting and light (and honestly, who doesn’t like a dish that can do both?). Plus, the combo of sweet apples and savory chicken? It’s a winner every time. And don’t even get me started on the butternut squash—roasting it brings out a sweetness that’s just… *chef’s kiss*.
Ingredients
- 2 cups cubed butternut squash (I sometimes cheat and buy the pre-cut kind)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 chicken breasts, grilled and sliced (I’ve used leftover rotisserie chicken in a pinch)
- 2 apples, thinly sliced (any kind works, but I love Honeycrisp)
- 4 cups mixed greens (spinach, kale, or your favorite greens)
- 1/2 cup crumbled feta cheese (or goat cheese if you’re feeling fancy)
- 1/4 cup walnuts, toasted (pecans work well too!)
- For the dressing: 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, and 1/4 cup olive oil
Directions
- Preheat your oven to 400°F (or about 200°C if you’re across the pond). Toss the butternut squash with a bit of olive oil, salt, and pepper. Roast for about 25-30 minutes, until they’re golden and tender. (This is where I usually sneak a taste.)
- Meanwhile, grill your chicken breasts—I like to season them with just salt and pepper. Or, you know, use that leftover chicken you’re eyeing in the fridge.
- In a large bowl, combine your mixed greens, sliced apples, roasted squash, and the chicken. Don’t worry if it looks a bit weird at this stage—it always does!
- Whisk together all the dressing ingredients in a small bowl. Taste and adjust if needed (I sometimes add a bit more honey if I’m in a sweet mood).
- Pour the dressing over the salad and toss gently. Add the feta and walnuts last, so they stay nice and crunchy.
Notes
I’ve found that buying pre-cut butternut squash can be a lifesaver if you’re in a hurry. Also, keep an eye on your walnuts while toasting; I’ve burned more than I care to admit!
Variations
Once, I tried adding cranberries—eh, it wasn’t my best idea. But adding some crisp bacon bits? Now that’s a game-changer. Feel free to experiment with different nuts or cheeses.
Equipment
You don’t really need anything fancy. But if you’re without a grill, a simple frying pan works fine for the chicken. A salad spinner helps too, but in a pinch, a clean tea towel does the trick!
Storage
Store any leftovers in an airtight container for up to two days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this salad with a warm crusty bread on the side. Our family tradition is to pair it with a light soup, making it a full meal that’s perfect for those chilly nights.
Pro Tips
I once tried rushing the roasting step and regretted it because the squash didn’t caramelize properly. Take your time with it—your taste buds will thank you.
FAQ
Can I use a different squash? Absolutely! Acorn squash works well too, just adjust the roasting time slightly.
What if I don’t have apple cider vinegar? Lemon juice can work in a pinch—it’ll have a different flavor, but still tasty.
Is it okay to make the salad in advance? You can prep the components ahead of time, but it’s best to assemble it right before serving.
