Roasted Chicken, Cranberry & Butternut Squash Salad
- To roast the butternut squash: Dice the squash, then place the squash and thyme onto a baking sheet and drizzle with olive oil. Bake at 400 degrees for about 30 minutes.
- Place the salad greens into a large salad bowl. Add the cranberries, and chicken pieces.
- Smash the hazelnuts using a hammer or the flat side of a knife so that they are in pieces. Add to the salad. After the butternut squash is cooled, add to the salad. Toss with a drizzle of olive oil. Serve with your favorite dressing.
- Serve with crackers and your favorite flavor of Nutchello.