Roasted Chicken & Kabocha Squash Spinach Salad

Don’t make the mistake of thinking all salads are equal because this one rules the roost. Seasoned chicken and kobocha squash are oven-roasted and served over a bed of baby spinach for a simple but flavorful dish. Add a garnish of crunchy walnuts and your favorite salad dressing (we recommend a tart vinaigrette) and enjoy every forkful.

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Roasted Chicken & Kabocha Squash Spinach Salad

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 2

Calories 638 kcal

Author Kyra Williams

Ingredients

• 1 large bone-in chicken breast with skin
• 1 medium kabocha squash seeds removed and cut into 2” chunks
• 1 Tbsp. olive oil
• 1-1/2 tsp. sage
• 1 tsp. thyme
• 1/2 tsp. cumin
• Salt to taste
• Pepper to taste
• 8 oz. baby spinach
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 400 degrees F.
2. Thoroughly rub chicken with cumin, salt and pepper. Toss squash with oil, sage, thyme, salt and pepper.
3. On baking sheet, arrange chicken in center and surround with squash, ensuring that no pieces are touching. Roast 40 minutes.
4. Remove bones and slice chicken.
5. To serve, arrange chicken over baby spinach; garnish with walnuts and preferred dressing.

Recipe Notes

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Nutrition Facts

Roasted Chicken & Kabocha Squash Spinach Salad

Amount Per Serving

Calories 638 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 6g30%

Cholesterol 72mg24%

Sodium 182mg8%

Potassium 2607mg74%

Carbohydrates 48g16%

Fiber 12g48%

Sugar 11g12%

Protein 36g72%

Vitamin A 16996IU340%

Vitamin C 91mg110%

Calcium 301mg30%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.