Ingredients
1delicata squashhalved lengthwise, seeded, and cut into 1-inch pieces
1lbbrussels sproutsouter leaves and stems removed, halved lengthwise
3tbspolive oildivided
4tbspMcCormick® Salad Supreme seasoningdivided
2chicken breastsboneless, skinless
1headgreen leaf lettucesliced into 1-inch strips
1bunchlacinato kaleribs removed and sliced into 1-inch pieces
1redapplecored and diced
¼cuppumpkin seedstoasted
½cupwalnutscandied, roughly chopped
2tbspapple cider vinegar
1tbspdijon mustard
1tspMcCormick® Salad Supreme seasoning
½cupextra virgin olive oil
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning.
Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F and the vegetables are tender and browned.
Remove from the oven and let cool completely, for about 10 to 15 minutes.
While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
Chop the chicken into 1-inch pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
Serve with the remaining dressing alongside.
Enjoy!
