Recipe

EverRoast_® Chicken & Butternut Squash Salad

Name: EverRoast® Chicken & Butternut Squash Salad
Yield: 4 Servings
Ingredients: 1 large Butternut squash; 5 tbsp Extra virgin olive oil; 0.5 tsp Fresh rosemary; 0.5 tsp Flaky sea salt (i.e. Maldon Salt); 0.5 tsp Freshly ground black pepper; 1.5 tbsp Balsamic vinegar; 1 tsp Boar’s Head® Delicatessen Style Mustard; 2 bunches Fresh Arugula; 2 med. Gala or Granny Smith apple; 1 lb Boar's Head EverRoast® Chicken Breast; 6 oz Boar's Head Creamy Blue Cheese

This savory-sweet salad combines EverRoast_® Chicken Breast, blue cheese, apples, arugula and roasted butternut squash together in the perfect dish for any season.

Serves

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Serves

Ingredients

Instructions

Preheat the oven to 450°F.
Cut off narrow portion of squash. Peel and slice remainder into 1/4 inch rounds.
Use one tbsp. of olive oil to brush each side of the sliced squash and place on a large baking sheet in a single layer. Sprinkle with rosemary, sea salt and pepper.
Roast the squash, turning once, until softened and browned, about 25 minutes.
To make the vinaigrette, in a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly whisk in remaining 4 tbsp. olive oil and season with more salt and pepper to taste.
In a large bowl, toss the arugula, roasted squash and sliced apples with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the mixture evenly on 4 plates.
Cut slices of chicken into strips, about 1 inch wide.
Place strips of chicken on top of the salad and sprinkle with crumbles of blue cheese.