Autumn Squash Salad

Name: Autumn Squash Salad
Total time: 50 min
Yield: 4
Ingredients: 2 20-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

By The Good Housekeeping Test KitchenPublished: Sep 22, 2015

Emily Kate Roemer

Yields:

Total Time:

50 mins

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Roast two pears and cut into chunks for a sweet addition.

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Ingredients

2
20-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

Directions

1. Step 1On 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.

ABOUT 385 CALS, 28 G PROTEIN, 28 G CARBS, 20 G FAT (7 G SAT), 9 G FIBER, 555 MG SODIUM.

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