Roasted Winter Vegetable Chopped Chicken Salad

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I know a lot of women complain that their husbands refuse to eat soup or salad as a meal, but I’m lucky that mine does not mind in the least (of course, if he did, uhh too  bad, since I’m doing the cooking). He regularly asks for fattoush and would be fine eating a Greek salad with chicken every week. I like salad a lot, too, but when fall and winter come around, they just don’t come to my mind as much, I guess. I always want hot foods, comfort meals, stews.

Enter this salad that my friend Josie recently posted. It’s a riff on her favorite summer salad, and it’s great. You take your favorite winter vegetables and roast them alongside lean chicken, then toss everything with some salad greens, cheese, and a lemony dressing. You get to have your wintery foods (my entire family thinks roasted vegetables are the bee’s knees) but stay healthy and not eat something that feels so heavy.

You can change this salad any way you’d like, really. Josie used brussels sprouts and cauliflower but we all know about my extreme dislike for cauliflower, so that wasn’t going to happen. Instead I opted for brussels sprouts, acorn squash, and mushrooms. We stuck with chicken and gouda but there’s no reason you couldn’t switch those out for a different protein or cheese, and of course you can use any kind of greens you want. Any way you make it, you should make it.

 

Roasted Winter Vegetable Chopped Chicken Salad

  • I love the sound of this!

  • Yay! So glad you loved it. I originally planned on using butternut squash, but my family doesn’t love it the way I do (weirdos). Love the addition of mushrooms, definitely trying that next time!

  • Thankfully the.boy is definitely into salads and soup….well…we’re working on it. Swap out the chicken for chickpeas and I am SO into this!