Ingredients

• 16 ounces butternut squash

• 1 boneless, skinless chicken breast

• 3-1/2 tablespoons olive oil (1 tablespoon for the chicken and 2-1/2 for the squash)

• 3-1/2 teaspoons kosher salt (1/2 teaspoon for the chicken and 3 teaspoons for the squash)

• 2 teaspoons pepper (1/2 teaspoon for the chicken and 1-1/2 teaspoons for the squash)

• 1 teaspoon Cinnamon Chile Rub

• 1 tablespoon refrigerated minced garlic (or fresh minced)

• 2 tablespoons slivered raw almonds

• 2 tablespoons goat cheese, crumbled

• 2 tablespoons pomegranate seeds

For Dressing

• 1/4 cup olive oil

• 2 tablespoons Vermont Maple Syrup

• 1/2 teaspoon minced garlic

• 1 tablespoon minced shallot

• pinch of kosher salt

• a few grinds of fresh ground pepper

• 1/8 teaspoon chili powder

Directions

1. Preheat oven to 425 degrees.
2. Place butternut squash and chicken breast on baking sheet.
3. Drizzle oil over squash and chicken and sprinkle kosher salt and pepper over both.
4. Sprinkle Cinnamon Chile Rub over squash and chicken and sprinkle garlic over both.
5. Roast for 35 minutes.
6. In a glass measuring cup, add oil, Vermont maple balsamic, minced garlic, minced shallot, kosher salt, fresh ground pepper and chili powder and whisk together.
7. Remove kale leaves from stem and tear into bite size pieces. Place on a plate.
8. Drizzle dressing over kale leaves (you may not use all of the dressing.)
9. Sprinkle slivered almonds on salad.
10. Add pomegranate seeds and goat cheese to Salad.
11. Place sliced chicken and butternut on top of salad.

Enjoy!

Until next time, Kris