Fall Salad with Grilled Chicken and Roasted Veggies

Servings: 6 People


3 whole boneless chicken thighs
1 pinch salt
1 pinch black pepper
1 small butternut squash
4 tbsp olive oil divided
2 cups brussels sprouts
1 head green leaf lettuce, washed and roughly chopped
1 cup candied pecans, roughly chopped
1 whole red apple diced
1 whole green apple diced
4 whole figs sliced in half
1/2 cup roasted salted pumpkin seeds
1 bottle Litehouse Organic Rosemary Balsamic Dressing


Preheat the oven to 375 degrees F.

Season the chicken thighs with salt and black pepper and place them on a hot grill. Cook until no longer pink in the middle.

Peel the butternut squash and then cut into small dice. Lay on a baking pan and drizzle with 2 tbsp olive oil, salt and black pepper. About 2 cups.

Place the squash into the oven and roast until soft, about 20 minutes.

Prepare the brussels sprouts by chopping the base off and cutting them in half.

Transfer the sprouts to a baking pan and season with salt and black pepper. Drizzle with the remaining 2 tbsp olive oil.

Place the sprouts in the oven with the squash. They should be ready about the same time.

Add the chopped lettuce to your favorite salad bowl or platter and begin to build the salad.

Slice the chicken into strips and add on top of the lettuce along with the squash, sprouts, pecans, both apples, figs and pumpkin seeds.

Drizzle the Litehouse rosemary balsamic dressing over the salad and toss well making sure everything is lightly coated.

Serve at once.