Grilled chicken & nectarine chopped salad
Savor the delicious combination of grilled chicken and juicy nectarines in this refreshing chopped salad. Perfect blend of flavors for a delightful meal!
Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- 4 cups cubed butternut squash
- 1 tablespoon minced shallot
- 1 tablespoon pomegranate molasses (see Tips)
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme
- 6 cups lightly packed baby arugula
- 1 burrata ball (110g), sliced
- ¼ cup toasted chopped walnuts
- ¼ cup pomegranate seeds (see Tips) (Optional)
Instructions:
- Preheat the oven to 200 °C.
- In a medium bowl, mix 1 tablespoon of oil with cumin, paprika, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt. Add the squash and stir until coated. Spread the squash on a large baking sheet with edges and roast it. Remember to stir it once during the cooking process. Roast until the squash is tender, approximately 25 minutes.
- While the squash is roasting, in a small bowl, whisk together shallot, molasses, vinegar, thyme, and the remaining 2 tablespoons of oil, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt.
- Once the squash is done, mix the arugula with 2 tablespoons of the prepared vinaigrette. Place the arugula on a serving platter. Arrange the roasted squash on top of the arugula and add slices of burrata. Drizzle the remaining 2 tablespoons of dressing over the top and sprinkle with walnuts and pomegranate seeds, if desired.
Summary:
- Calories: 1783 kcal
- Fat: 111 g
- Protein: 137 g
- Carbs: 63 g
- Potassium: 3541 mg
- Magnesium: 252 mg