This was a big hit when I made it for my folks this week! The chicken is a recipe that I make a lot from Practical Paleo, and the rest of it is from Curtis Stone’s What’s for Dinner? cookbook.

winter squash salad

 

Chicken & Squash:

8 boneless, skinless chicken thighs

2 tbsp. brown mustard

2 tbsp. coconut oil

salt & pepper

1 small acorn squash, halved, seeded, and cut into 1″ wedges

2 tbsp. olive oil

2 tbsp. fennel seeds

Salad: 

1 head endive

1 package baby arugula

1 apple, your choice (I used granny smith)

1/2 c. walnuts

3/4 c. crumbled gorgonzola

Dressing:

3 tbsp. cider vinegar

3 tbsp. minced shallots

2 tbsp. honey

1 tbsp. dijon mustard

1 tsp. tarragon

1/4 c. olive oil

salt & pepper

Preheat oven to 450 degrees. Place chicken thighs on a baking sheet. In a small saucepan, mix mustard, coconut oil, salt and pepper until oil is melted; whisk together and baste chicken with it. Start roasting chicken on bottom rack of oven for 10 minutes.

Toss the squash, olive oil, fennel seeds, salt and pepper. Arrange in a single layer on another baking sheet. Move the chicken to the top shelf of the oven, and place the squash on the bottom. Roast for about 30 minutes or until the squash is tender and undersides are deep golden brown.

To make the salad dressing, whisk all of the ingredients together. For salads, cut the endive into chunks and toss with arugula, apple pieces, and about half of the dressing. Divide the salad between four plates and top each with 2 chicken thighs and some squash. Sprinkle walnuts and gorgonzola on top and drizzle the remaining dressing over it all.

Serve immediately, and enjoy!

(I usually make recipes where I can have leftovers, but I wouldn’t recommend it for this one. Make it for family or friends and eat it all up!

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