Serves 2-3, with some leftover squash.
1/2 cup pecans, whole
1 Tbsp unsalted, grass-fed butter
1/2 tsp cinnamon
1 2-lb butternut squash, peeled, seeds removed, and cut into 1/2 inch dice
1 cup shredded rotisserie chicken
1 tsp extra virgin olive oil
2 Tbsp coconut oil (can substitute olive oil)
1/4 cup shallots, sliced thin
3 Tbsp good-quality balsamic vinegar
5 oz mixed salad greens
- Preheat oven to 450 degrees F.
- If using coconut oil, add 1 Tbsp to a rimmed baking sheet and place it in the oven for 1-2 minutes or until melted. Carefully remove from oven.
- Place cubed squash on the baking sheet and toss well to coat with oil. Season with salt and pepper.
- Roast on center rack for about 20 minutes or until browned on one side. Turn the squash and continue roasting for 5-10 minutes or until soft and toasty. Remove from oven and set aside.
- While squash roasts, cut pear in half and remove stem and core. A melon-baller works great to remove the core (or use a small spoon). Cut halves in half lengthwise and then slice the quarters into 1/4-inch slices.
- Heat 1 Tbsp coconut oil over medium heat in a large skillet. Add shallot and let it cook, without moving for 3-4 minutes or until one side begins to brown, turn and cook an additional 2 minutes until well browned but not burnt. Remove from pan and set aside.
- Add pears to the same pan and cook over medium heat for 2-3 minutes or until one side starts to lightly brown. Turn, add pecans, 1 Tbsp butter (optional) and 1/2 tsp cinnamon and 1/8 tsp sea salt. Toss to combine. Continue to cook for an additional 2-3 minutes. Remove from heat.
- In a medium bowl, add salad greens and drizzle with about 1 tsp olive oil. Toss to coat. Season lightly with salt and pepper.
- To serve, divide greens evenly between plates. Arrange chicken, squash, pears, pecans, and shallots on top. Drizzle with balsamic vinegar (and additional olive oil, if desired).