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Mixed Greens with Chicken, Roasted Butternut Squash, Goat Cheese & Balsamic Vinaigrette Recipe

Mixed Greens with Chicken, Roasted Butternut Squash, Goat Cheese & Balsamic Vinaigrette recipe


This is a yummy salad with leafy greens, warm chicken, sweet butternut squash, creamy goat cheese, and tangy balsamic dressing. It's a healthy meal that's easy to make. You cook the chicken and squash, mix the dressing, and put it all together!


2 boneless, skinless chicken breasts
1 lb butternut squash
1 tsp honey
1/4 cup balsamic vinegar
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic granules
1/4 tsp onion granules
1/2 cup grape tomatoes
1/4 cup crumbled goat cheese
5 oz mixed greens
3 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat your oven to 425°F (220°C).
Peel and cut the butternut squash into 1/2-inch cubes. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25 minutes, or until tender and lightly browned.
While the squash is roasting, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Let it rest for a few minutes, then slice it thinly.
In a small bowl, whisk together the balsamic vinegar, honey, oregano, basil, garlic granules, onion granules, and the remaining 1 tablespoon of olive oil to create the dressing.
Cut the grape tomatoes in half.
In a large bowl, toss the mixed greens with the dressing until well coated.
To serve, divide the dressed greens among plates. Top with roasted butternut squash, sliced chicken, grape tomato halves, and crumbled goat cheese.

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