medium butternut squash, peeled and diced in small cubs
tablespoons Tin Star Ghee
tablespoon balsamic vinegar
pinch of salt and garlic powder
strips of bacon
heads of romaine hearts, rinsed and chopped
cups of arugula
cups cooked and diced chicken (I used a rotisserie chicken)
red onion, diced
cup Steve's Paleo Goods Apple Juice Infused Dried Cranberries
cup chopped pecans
For the Apple Maple Vinaigrette
tablespoons maple syrup
tablespoon apple cider vinegar
teaspoon dijon mustard
teaspoon minced garlic
teaspoon minced shallot
cup olive oil
pinch of salt and pepper
Preheat oven to 400 degrees. Toss butternut squash in ghee and balsamic vinegar and place on a parchment paper lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
While butternut squash cooks, bring a medium pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
Lastly, cook bacon in a saute pan until crispy, set aside then chop into small pieces once cool.
Now to build the salad: place romaine and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans, and apples.
Lastly, place all ingredients for dressing in a mason jar, cover and shake until combined.