Roasted Butternut Squash
4 cups of spring mix lettuce
1 cup curly endive
1 butternut squash
2 tablespoons olive oil
3-4 tablespoons salted sesame seeds
3 chicken breast halves, cooked
*Pumpkin Spice Vinaigrette by Naturally Fresh
Peel squash and cut into cubes. Sprinkle with olive oil and mix well. Place on cookie sheet lined with foil and bake at 400F for 25 minutes or until soft and caramelized. Add lettuces to bowl and top with cubed chicken, squash and sesame seeds. Drizzle salad dressing over all and serve.
*This Naturally Fresh salad dressing is what I like to use. Since it is a Limited Edition product you cannot always get it. If you have a Kroger near you, I find it there in the fall and winter. In the office season this salad will be delicious with any vinaigrette.