Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 5 oz baby kale or arugula
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup pomegranate seeds
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, pepper, and garlic powder on a baking sheet. Spread in a single layer and bake for 20-25 minutes, tossing halfway through, until caramelized.
  2. Season chicken strips with paprika, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
  3. In a small jar or bowl, combine balsamic vinegar, 3 tbsp olive oil, Dijon mustard, and minced garlic. Whisk or shake until emulsified.
  4. Toss baby kale or arugula with half of the dressing and divide among four bowls. Top each with roasted squash, seared chicken, pumpkin seeds, and pomegranate seeds. Finish with crumbled feta and the remaining dressing.