Lunch recipe · from the recipe book
Roasted Chicken, Squash and Apple Harvest Salad
Juicy oven-roasted chicken and caramelized butternut over crisp romaine with sweet apple, toasted pecans and a tangy maple-mustard dressing.

- Oven
- 50 min · 25 min hands-on
- Serves 4
- Gluten-free
- Dairy-free
- 31–45 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
Ingredients
- 1¼ lb600 gChicken breast, boneless skinless
- 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
- 3½ tbsp45 gOlive oil
- 1¼ tsp3 gPaprika (sweet or smoked)
- 2 tsp2 gDried thyme
- 1 tsp3 gGarlic powder
- ¾ tsp4 gSalt
- ¾ tsp2 gBlack pepper
- ½ cup chopped60 gPecansroughly chopped
- 8½ cups chopped400 gRomaine lettucechopped
- 1½ medium250 gApplethinly sliced
- ¼ cup chopped40 gRed onionthinly sliced
- 2 tbsp30 gApple cider vinegar
- 1 tbsp20 gMaple syrup
- 1 tbsp15 gYellow mustard
Steps
- Heat the oven to 425°F (220°C) and line a large baking sheet.
- Toss the butternut with a third of the olive oil and a pinch of the salt and pepper; spread on one side of the sheet.
- Rub the chicken with another third of the olive oil, the paprika, thyme, garlic powder and most of the remaining salt and pepper; place on the other side of the sheet.
- Roast 20 to 25 minutes, turning the squash once, until the squash is tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
- Scatter the pecans on a small tray and toast in the oven for 5 to 6 minutes until fragrant, watching closely.
- Rest the chicken 5 minutes, then slice.
- Whisk the cider vinegar, maple syrup, mustard, remaining olive oil and remaining salt and pepper into a dressing.
- Toss the romaine, apple and red onion with most of the dressing and divide among plates.
- Top with the squash, sliced chicken and pecans, and drizzle with the rest of the dressing.
Contains: Tree nuts.
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Saved in the Every Helping recipe book on October 19, 2026.
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