WINTERISH CHICKEN SALAD WITH ROOT VEGETABLES

Roasted root vegetables make a great winter salad. If you don’t have time to roast the vegetables, try thinly sliced raw root vegetables - very fashionable and delicious.

Roasted root vegetables make a great winter salad. If you don’t have time to roast the vegetables, try thinly sliced raw root vegetables - very fashionable and delicious.

Makes 4 servings

Ingredients

  • 1 bunch beets
  • 1 lb butternut squash, peeled and cut into chunks
  • 2 tbsp extra virgin olive oil
  • 1 tsp fresh thyme leaves
  • salt and pepper
  • 1 lb boneless, skinless chicken breasts
  • 4 cups mixed lettuce greens
  • 1 590mL can chick peas, rinsed and drained
  • 1/4 cup pomegranate seeds, optional
  • DRESSING:
  • 3 tbsp lemon juice or rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp Dijon mustard
  • 1 tsp honey
  • 3 tbsp extra virgin olive oil

Method

    1. Trim beets. (Saute greens with olive oil and garlic for a yummy omelette filling. See Turkish omelette below.) Wrap beets in a single layer in foil and roast at 400F  one hour or until tender when pierced with a knife. Rub off skins. Cut into chunks or slices.

    2. Combine 2 tbsp olive oil with thyme, salt and pepper. Toss half with squash and other half with chicken. Arrange squash on a baking sheet lined with parchment paper. Roast at 400F 30 to 40 minutes until tender and browned.

    3. Place chicken breasts on a parchment paper-lined baking sheet and bake at 400F for 20 minutes or until a meat thermometer registers 165F. Slice.

    4. Whisk lemon juice with garlic, salt, mustard and honey. Whisk in oil.

    5. Arrange squash, beets, chicken and chick peas over greens. Drizzle with dressing. Sprinkle with pomegranate seeds.

WINTERISH CHICKEN SALAD WITH ROOT VEGETABLES

Find more of Bonnie's delicious recipes in her cookbooks: