1 butternut squash, peeled, seeds scooped, cubed
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper, freshly-ground
¼ cup apple cider vinegar
⅓ cup Dijon mustard
⅓ cup maple syrup
½ cup mayonnaise
½ cup LACTAID® Sour Cream
1 garlic clove, grated finely
Salt and pepper to taste
8 cups kale, washed and chopped
4 cups arugula, washed
2 chicken breasts, cooked, cubed
1 cup cooked quinoa
2 small apples, cored and diced
½ cup candied pecans, chopped
Other Tools: Micro-grater or zester
- 1.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- 2.
In a large bowl, toss together the butternut squash cubes, olive oil, salt, and pepper.
- 3.
Pour onto the sheet pan. Place in the preheated oven and roast for 30-35 minutes, or until golden brown at the edges. Remove from the oven and let cool completely. While cooling, make the dressing.
- 1.
In a medium bowl, add the dressing ingredients: apple cider vinegar, Dijon mustard, maple syrup, mayonnaise, LACTAID® Sour Creamand grated garlic clove.
- 2.
Whisk together, then taste for salt and pepper. Adjust as needed. Set aside.
- 1.
In a large serving bowl, toss together the kale, arugula, chicken, quinoa, apples, candied pecans and butternut squash.
- 2.
Portion into individual serving bowls to dress or add the dressing to the serving bowl and mix until all is coated.
Serving Size
1 ¼ cup
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 260 |
Total Fat | 14g |
Saturated Fat | 3g |
Cholestrol | 34mg |
Sodium | 408mg |
Total Carbohydrate | 25g |
Dietary Fiber | 4g |
Sugars | 12g |
Protein | 11g |
Calcium | 111mg |
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