side of salad or a dinner salad....

October 3, 2018

 I love making chicken salad, there are so many options you can add to it.  Just cook up a couple extra chicken breast with dinner or I always have some white meat canned chicken in the pantry.  I really like some kind of nuts and fruit.  First I start with a little scallion and celery, chopped fine.  Then I add the chicken and some spices, you could add curry, garlic powder, salt and pepper.  A little Dijon mustard, mayo, or you could add Greek yogurt.  Add some grapes or crasins, almonds or walnuts, stir it all.  Serve on top of lettuce, arugula, spinach or make a sandwich, add some fresh avocado and you have a meal fit for a king, or queen :)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here's a nice winter salad that I love. Butternut squash, arugula salad with walnuts and goat cheese.

 

 

                                   Arugula Butternut Salad with Maple Vinaigrette

 

2 cups butternut squash, peeled, deseeded and cubed into bite sized pieces


1 tablespoon extra virgin olive oil


Salt and White Pepper, garlic powder


1/2 cup walnuts


1/3 cup goat cheese


4 cups baby arugula

1/3 cup dried cranberries

 

MAPLE VINAIGRETTE


1/4 cup apple cider vinegar


1 teaspoon shallot, finely minced


1 teaspoon Dijon mustard


2 teaspoons pure maple syrup


salt and pepper, to taste


1/4 cup extra virgin olive oil

 

Preheat your oven to 375 degrees. Line a baking sheet with parchment.

 

Spread the cubes of butternut squash onto the baking sheet. Drizzle with some olive oil and a pinch or two of  salt and white pepper, garlic powder. Toss the cubes with your hands to get them all coated. Bake for about 30-40 minutes or until softened. I like to bake them until they just begin to get a tiny bit of a char on the tops.

Remove the squash from the oven and set aside to cool.

 

Reduce the oven temperature to 350 degrees.

Line a small baking sheet with parchment. Place the walnuts on the baking sheet.  Bake for 5 minutes. Remove the walnuts and set aside to cool.

 

In a small bowl, whisk the ingredients for the vinaigrette. Set aside.

 

Begin with the baby arugula, then cubes of the butternut squash, cranberries and the walnuts. Toss with vinaigrette, then add goat cheese, more salt and pepper to taste.  

 

Serves 2

 

 

 

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