Featured Recipe: Hearty Winter Salad with Orange Vinaigrette

Ingredients for salad

• 4 oz of leftover chicken
• 2 loose handfuls freshly washed mixed greens
• 1/3 cup pomegranate seeds
• 1/2 cup roasted butternut squash cubes
• 2 TB toasted walnut pieces
• 2 TB sliced red onion

Ingredients for dressing

• 1.5 tsp maple syrup
• 1.5 tsp dijon mustard
• salt and pepper
• 2 TB fresh squeezed orange juice
• 3 TB olive oil
• Takes 15-30 minutes, serves 1.

Instructions for salad

1. Pre-roast butternut squash at 350 for 20 minutes. De-seed pomegranate and chop onion in preparation to make salad.
2. Wash and dry salad mixture, place on plate. Garnish with butternut squash, pomegranate seeds, chopped onions and walnuts.

Instructions for dressing

1. Put all ingredients in a jar and cover. Shake to combine. Dressing makes 2-3 servings.
2. Drizzle 1 tablespoon of dressing over salad.