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Fall Harvest Butternut Squash Chicken Salad

Servings: 4 entree salads


For the Salad

  • 8 cups romaine lettuce or spinach
  • 2 cups roasted butternut squash cubes
  • 3/4 cup pecans or walnuts
  • 3/4 cup feta or goat cheese
  • 4 chicken breasts, plus 3 tablespoons olive oil, 1 tablespoon lemon juice, and 2 tablespoons cajun seasoning for marinade

For the Dressing

  • 1/3 cup olive oil
  • 3 tablespoons freshly squeezed lemon juice approx. 1 lemon
  • 1 teaspoon heaping lemon zest optional
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon poppyseeds


  • Wash and dry chicken breasts. Pound to an even 1/4 inch thickness, and then place in a medium bowl and top with olive oil, lemon juice, and cajun seasoning. Cover the bowl with a lid, place in refrigerator, and marinate for 3-4 hours.
  • While chicken is marinating, peel and chop butternut squash. Place on parchment-lined baking sheet, drizzle with a tablespoon of cooking oil, sprinkle with salt and pepper, and roast at 450 degrees for 20-25 minutes until soft and beginning to caramelize.
  • While squash is roasting, wash and dry lettuce or spinach. Mix salad dressing ingredients in a jar or shaker container. Cook chicken in skillet in a tablespoon of olive oil over medium-low heat, for 3-4 minutes each side.
  • Place salad or lettuce in bowls, and then top with roasted squash cubes, nuts, cheese, and sliced chicken breasts. Serve immediately.


If you love candied nuts, try using these honey glazed pecans instead of the regular nuts!