Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette

Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette 

 (Serves 4)

2 beets, peeled and chopped into 1 inch pieces. (I used a red beet and a striped beet.)

1 butternut squash, peeled, scooped out, and chopped into 1 inch pieces

1-2 TBS olive oil

Dried thyme

Salt and Pepper

Spring Mix greens or your favorite lettuces

3 chicken breasts, grilled and chopped into cubes (I used leftover grilled chicken that had been chilled.)

Raisins

Blue cheese crumbles (omit for Whole30)

Raw sunflower seeds (or any nut or seed you like)

Balsamic and Thyme Vinaigrette

2 oz. balsamic vinegar

4 oz. extra virgin olive oil 

1/2 TBS dried thyme

Salt and Pepper

Combine all of these ingredients together and mix well

Preheat your oven to 400 degrees

Place squash pieces on one pan in a single layer

Place beets on another pan in a single layer

Toss the veggies with about 1 TBS olive oil each, some dried thyme, salt, and pepper

Roast for 25 minutes, stirring about halfway

Allow to cool for 5 minutes

Place the squash and beets in the refrigerator for 10-15 minutes to chill

Place your salad greens into a serving bowl

Scatter with the chicken, squash, and beets

Top with some raisins, raw sunflower seeds, and blue cheese crumbles (if using)

Serve with the balsamic and thyme vinaigrette dressing