Harvest Salad with Honeycrisp Apples and Roasted Butternut Squash
Original Recipe by Michelle Chahine Sinno
Notes
Dairy-free. Can be vegan (just skip the chicken).
Ingredients
- 2 medium Honeycrisp apples
1 small butternut squash
2 chicken breasts (roughly 1 lb. total)
3 heads Belgian endive
3 tsp coarse salt
1/2 tsp ground black pepper
6 1/2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp dijon mustard
Directions
- Preheat the oven to 425 degrees.
- Brine the chicken. Fill a microwave-safe bowl with water and heat for 1-2 minutes until warm. Stir in 1/2 tsp of coarse salt. Add the 2 chicken breasts and let sit at room temperature for 15 minutes.
- Meanwhile, prep the butternut squash. Slice a round off the top and bottom. Stand the squash to peal, and then chop into small cubes.
- Pat the chicken dry and place in a baking dish. Brush both sides generously with olive oil. Season with salt and pepper.
- Line a baking tray with parchment paper. Toss the squash with 3 tbsp olive oil, 1 tsp coarse salt, and 1/4 tsp ground black pepper.
- Put the chicken and the squash in the oven at the same time. The chicken stays in for 18-20 minutes until it reaches 165 degrees at the thickest point. The squash stays in for 25 minutes until soft.
- Let the chicken rest 5-10 minutes once it's out of the oven, then cube into 1-inch pieces.
- Wash and cube the apples.
- Line a bowl with endive leaves.
- Whisk 2 tbsp apple cider vinegar, 1 1/2 tbsp olive oil, and 1 1/2 tsp dijon mustard in a small bowl.
- Drizzle the dressing on top. Toss just before serving.
Information
- Category
- Main Dishes
- Yield
- 4 servings