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Autumn Squash Salad
Ingredients
220-oz. containers chopped butternut squash
1 lb. skinless, boneless chicken thighs
2 tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
5 oz. mixed greens
3 tbsp. lemon juice
4 oz. goat cheese, crumbled
Instructions
On 2 large rimmed baking sheets, toss butternut squash and chicken thighs with oil and salt and pepper.
Bake at 425 degrees F 40 minutes or until squash is tender.
Chop chicken; toss with squash, mixed greens, lemon juice, and goat cheese. Season with salt and pepper to taste.
