Ingredients
Scale
- 1 pound cooked chicken thighs or breast, cut finely
- (4 cups) 1 whole butternut squash, peeled and cubed (if you want an easier option, buy frozen cubed butternut squash)
- 3 TB olive oil, divided
- Salt and black pepper, to taste
- 1 lb. bacon, chopped
- 1 small yellow onion, thinly sliced
- 3/8 cup apple cider vinegar (or white wine vinegar)
- 1/4 cup maple syrup (or pure brown sugar)
- 1 TB Dijon mustard (optional, check allergen-free)
- 3 cups baby spinach
- 3 cups Romaine lettuce
Instructions
- Preheat oven to 425°F (220°C). Toss squash with 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.
- Bake 30–35 min, stirring halfway, until crispy outside and tender inside.
- Cook the chopped bacon in a skillet until crispy. Drain on paper towels; keep drippings in pan.
- Cook diced small onion in drippings 2–3 min until softened.
- Whisk onion with vinegar, maple syrup, mustard, salt, pepper, and 1 tbsp olive oil.
- In large bowl, combine squash, spinach, and chicken.
- Add crumbled bacon and vinaigrette, toss gently, and serve.
- Prep Time: 15
- Cook Time: 30