It has been way too long since I posted a new recipe. Baby Enzo has definitely kept me and Joe very busy. Things do seem to be slowing down and I’ve been able to cook a little more than I did in the beginning. Joe and I usually tag team dinner depending on his sleeping schedule or I try to prep/make as much as I can during the day so that if we get a short dinner window, we can put together everything really quickly. Most nights we have still been able to eat dinner together which is always wonderful.
This salad dish is so tasty. It’s still pretty warm here in Austin (60’s and 70’s) so grilling is an option for us. The combination of the grilled chicken, with roasted butternut squash, sweet cherries and creamy avocado is so good. I’m already looking forward to eating leftovers for lunch! You really could add any other toppings you’d like but I think this combo is perfect.
I can’t believe Enzo is coming up on 3 months old! We still have some rough, tiring days but I think both Joe and I are getting the hang of this whole parenting thing. Enzo is starting to smile a lot more and even waking up happy (which never happened before). He is getting over a cold right now but luckily it’s just been a stuffy/congested nose and nothing too serious. Our sleep schedules, though not always consistent, have gotten better too. I know the minute I get used to it, he’ll change it up on us!
I’m also going back to work part-time starting January 6th. I’m looking forward to going back and getting a little break from the day-to-day at home. I love being able to stay home with Enzo but it’ll be nice to still be able to get some adult time during the day and get a little break. I’m nervous about the daycare situation as it’ll be an adjustment for all of us so hopefully the transition goes well.
I’m also looking forward to lots of family visiting us over a few weeks at Christmas. Can’t wait for family to meet him and it’s always nice to have extra hands around the house. 🙂
Chicken, Butternut Squash and Cherry Salad
- 1lb chicken breast
- 1 Small butternut squash (peeled and chopped)
- 2 teaspoons honey (divided)
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- Mixed greens
- Dried cherries
- Walnuts (chopped)
- Avocado (diced)
- Salt and pepper
|Preheat grill or large skillet to medium high heat. Season the chicken breasts with salt and pepper or any other seasonings as desired. Grill the chicken breasts or cook in a skillet for about 15 minutes until completely cooked through. Slice and cover to keep warm.|
|To make the butternut squash, preheat the oven to 400 degrees F. Place the cubed butternut squash in a large baking dish and add 1 teaspoon of honey, 1/2 tablespoon of olive oil, rosemary, and salt and pepper to taste. Stir to combine. Roast 15 minutes, stir and roast another 15-20 minutes until squash is completely cooked through.|
|To make the dressing, whisk together 2 tablespoons olive oil, 1 teaspoon honey, cinnamon, apple cider vinegar, salt and pepper. Taste and add additional seasoning if needed.|
|Assemble the salad by plating the lettuce, sliced chicken, roasted butternut squash, dried cherries, walnuts and avocado. Add as much dressing as desired. Enjoy!|