Autumn Salad with Butternut Squash

Autumn Salad with Butternut Squash

Autumn Salad with Butternut Squash

I used to obsess over Clinton Kelley’s chicken salad recipe from The Chew (can’t miss an episode) and loved to make it in the fall. I wanted to recreate this salad (minus the chicken and blue cheese) and make it just as delicious. I use his shallot dijon dressing recipe and it makes the whole salad. I bought Morningstar Farms “chicken” patties and wanted to try them out. I made a butter lettuce salad with cut up “chicken” patties with roasted butternut squash, craisins,  and apples and it was just as delish.

1 honeycrisp apple, diced

2 heads of butter lettuce, cut

2 tbsp craisins

1 bag of diced butternut squash

1 tsp rosemary

1 tsp thyme

1 tbsp olive oil

                   Clinton’s Dijon Dressing

¼  c. apple cider vinegar

½  c. olive oil

1 shallot, diced

1 tsp. dijion mustard

1 tsp. honey

salt and pepper to taste

Add all ingredients and shake in a closed container.

 

Preheat oven to 400* and spray baking sheet. Mix squash with olive oil and spices and roast, about 20-30 minutes. Heat patties according to boxed directions and slice. Add everything in a bowl and toss with dressing.

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