paleoironmom

This salad is one of my favorites lunches.   I buy the pre-cut butternut squash and the ready to eat baby beets from Traders Joe’s.  They really help save time.  I have also seen the pre-cut butternut squash is most of the local grocery stores.  You can omit the chicken and use this as a side dish for dinner or lunch.   It would go well with any chicken or pork dish.   I like to eat this with the butternut squash hot from the oven but you can also cook it the night before to make and bring to work with you. Finally, the basil olive I use in the recipe can be purchased online here.  I did a food tour in NYC a few years ago and this store was one of the stops.  It is one of the best olive oils I’ve had so I continue to purchase online from them.  Their balsamic vinegars are also very good.  If you have a local specialty olive oil store, they should carry a basil olive as well.

Roasted butternut squash and beet salad

1-12 oz package of pre-cut butternut squash or 1  whole butternut squash, peeled and cube

3 baby beets, cubed

5oz package of baby kale

1/4 cup walnuts

1 grilled chicken breast (hot or cold), sliced

basil olive oil

balsamic vinegar

1.Drizzle butternut squash with olive oil, salt and pepper and roast at 400 degrees for 20-25min.

2.Toss baby kale, beats and walnuts with the roasted butternut squash

3. Top with grilled chicken

4. Drizzle with basil olive and balsamic vinegar