With holiday feasts around the corner, I love to start the season with something light, fresh, and seasonal. This time of year, it's easy to feel tempted by indulgence, but I’m all about adding nutritious options instead of restricting. So here’s a dish that’s both flavorful and nourishing—one that lets you enjoy the holiday flavors without any guilt!
This Delicata Squash & Arugula Salad is light, easy to prepare, and packed with seasonal ingredients that will keep you energized and satisfied, perfect for balancing out the upcoming holiday feast.
To make this salad a complete, protein-packed meal, we've included organic, grass-fed chicken breast as part of the recipe. Not only does it add a delicious, savory boost, but it also supports muscle health and keeps you feeling fuller, longer.
This seasonal salad isn’t just delicious—it’s packed with nutrients to keep you balanced and energized:
- Delicata Squash: Rich in fiber and vitamin A, delicata squash supports eye health and digestion.
- Arugula: This leafy green is a powerhouse of antioxidants, supporting bone health and reducing inflammation.
- Tahini: Full of healthy fats, protein, and calcium, tahini adds creaminess while boosting nutrition.
- Pumpkin Seeds: Loaded with magnesium, zinc, and healthy fats, pumpkin seeds support heart health and immunity.
- Grass-Fed Organic Chicken Breast: A clean, lean source of protein that provides essential amino acids and supports your overall health.
Enjoy this light and seasonal dish to kick off your holiday season with health and balance in mind. Eating well doesn’t mean sacrificing taste—it’s about adding in more of what makes you feel good. Here’s to savoring holiday flavors without the guilt!
Ingredients
- 1/4 cup Tahini
- 2 tsps Raw Honey
- 2 tbsps Balsamic Vinegar
- Sea Salt & Black Pepper (to taste)
- 2 tbsps Water
- 1 Delicata Squash (small, cut in half lengthwise, seeds removed, cut into wedges)
- 1 tbsp Extra Virgin Olive Oil
- 6 cups Arugula
- 1/3 cup Red Onion (sliced)
- 1/4 cup Pumpkin Seeds
-
30 grams Organic Chicken Breast, shredded
Preparation
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the tahini, honey, vinegar, salt, pepper, and water until smooth. Add more water if needed. Set aside.
- Add the squash and chicken breast to the baking sheet. Drizzle with oil and season with salt and pepper. Toss to combine. Spread out into an even layer.
- Cook for 20 to 25 minutes or until the squash is fork tender and chicken reaches an internal temperature of 164ºF, flipping halfway through.
- Divide the arugula, onion, cooked squash, pumpkin seeds, and dressing evenly between bowls. Season with more salt and pepper if desired. Enjoy!
