1mediumacorn squashor any variety squash, peeled and cut into 1 cubes
2largeshallotsquartered
5tablespoonsolive oil
3tablespoonsapple juice
2tablespoonshoney
3tablespoonsapple cider vinegar
Sea salt and freshly ground pepperto taste
1largeavocado
4cupssalad greens
Instructions
Preheat the oven to 425 degrees.
On a large roasting pan, add chicken, carrots, parsnips, squash, shallots and toss with 2 tablespoons olive oil. Roast 30 to 35 minutes until chicken and vegetables are cooked through.
In a blender or food processor, add 2/3 of the carrots, 2/3 of the parsnips, 1/2 the squash, shallots, remaining 3 tablespoons olive oil, apple juice, honey, vinegar and sea salt and freshly ground black pepper to taste. Blend 1 to 2 minutes until smooth.
Cut chicken into 1 inch cubes and toss with remaining vegetables, avocado, salad greens and vinaigrette.
Notes
SERVING SUGGESTION: Baked russet potatoes with favorite fixings. VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure apple juice and apple cider vinegar are gluten free.NUTRITION: 508 Calories; 19g Fat (33.0% calories from fat); 43g Protein; 44g Carbohydrate; 10g Dietary Fiber; 99mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates