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Peggy's Salad gluten free paleo

Peggy's Salad

5 from 1 vote
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Servings: 4 servings
Calories:

Ingredients  

For the Salad:

  • 1 Lb Butternut Squash - peeled, seeded, cut into ½" cubes
  • 3-4 tablespoon olive oil - divided
  • 1 5oz. container spring mix salad greens
  • 1 4oz. log goat cheese
  • 2-3 tablespoon Balsamic vinegar
  • salt and pepper to taste
  • 2 cups cooked, sliced chicken - Try my Sweet & Spicy Chicken!

For the Candied Pecans/Walnuts:

  • 1 cup pecan/walnut halves - unsalted, unroasted
  • 1 tablespoon butter or oil of choice
  • ¼ cup light brown sugar
  • 2 tablespoon pure maple syrup

Instructions

  • Place your oven rack in the upper section of the oven. Preheat to 450 degrees. Line a baking sheet with parchment or aluminum foil.
  • In a large bowl, combine butternut squash, 2 tablespoon olive oil, salt and pepper. Make sure the squash is completely and evenly coated. Spread squash out on lined baking sheet in a single layer leaving as much space between pieces as possible.
  • Roast squash for 20-25 minutes, until cooked through and browned slightly. Remove from oven and set aside.
  • While squash is baking, melt butter in a saute pan over medium heat, add the pecans and remaining ingredients. Stir continuously until sugar crystals dissolve and mixture bubbles. Be sure that the heat doesn't get too high and burn the sugar or pecans.
  • Pour onto a sheet of parchment paper and let cool until ready to use. These can be made ahead and stored in your fridge or freezer in a sealed container or bag for up to a month.
  • To serve, place the spring mix in a large bowl or in individual serving bowls, then top with cooked chicken (Sweet and Spicy Chicken is really yummy with this), candied pecans, warm butternut squash and goat cheese. Drizzle with remaining olive oil and balsamic vinegar.