Autumn Spinach Salad with Grilled Chicken and Roasted Squash

Name: Autumn Spinach Salad with Grilled Chicken and Roasted Squash
Total time: 1 h
Yield: 5
Ingredients: 1 clove garlic grated; 1 shallot small, grated; 2 tablespoons grainy mustard; 1 tablespoon honey Acacia, light in color and flavor, or superfine sugar; 1 lemon juice of; 2 tablespoons cider vinegar; 1 tablespoon fresh thyme chopped; salt; pepper; 1/2 cup extra-virgin olive oil EVOO; 2 pounds spinach 2 large bundles medium-sized leaf; 1 butternut squash or sugar pumpkin, peeled, seeded and cut into bite-sized pieces; extra-virgin olive oil EVOO, for drizzling or olive oil cooking spray; 1 teaspoon sweet paprika smoked, pimentòn; 1/4 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg freshly; 1/4 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes; 6 chicken breast cutlets pounded to 1/4-inch thick; 1 teaspoon granulated garlic each, and onion, salt, pepper, cumin and coriander; 1/2 lemon; 1/2 cup dried cranberries plumped in boiling water to cover then drained; 1/2 cup smoked almonds chopped; 1/2 cup pepitas toasted; leyden cheese Deli-sliced, Gouda with cumin or Smoked Gouda, chopped; 1 red onion small, thinly sliced; 1 cup giardiniera drained, chopped or 1/2 cup chopped cornichons; pretzel rods Bachman, and Pub Cheese (such as Oscar’s Smokehouse bacon-horseradish and jalapeno flavors), for dipping

RACHAEL RAY SHOW

27Ingredients

60Minutes

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Ingredients

US|METRIC

5 SERVINGS

1 clove garlic (grated)

1 shallot (small, grated)

2 Tbsp. grainy mustard

1 Tbsp. honey (Acacia, light in color and flavor, or superfine sugar)

1 lemon (juice of)

2 Tbsp. cider vinegar

1 Tbsp. fresh thyme (chopped)

salt

pepper

1/2 cup extra-virgin olive oil (EVOO)

2 lb. spinach (2 large bundles medium-sized leaf)

1 butternut squash (or sugar pumpkin, peeled, seeded and cut into bite-sized pieces)

extra-virgin olive oil (EVOO, for drizzling or olive oil cooking spray)

1 tsp. sweet paprika (smoked, pimentòn)

1/4 tsp. ground cinnamon

1/4 tsp. grated nutmeg (freshly)

1/4 tsp. cayenne pepper (or 1/2 teaspoon red pepper flakes)

6 chicken breast cutlets (pounded to 1/4-inch thick)

1 tsp. granulated garlic (each, and onion, salt, pepper, cumin and coriander)

1/2 lemon

1/2 cup dried cranberries (plumped in boiling water to cover then drained)

1/2 cup smoked almonds (chopped)

1/2 cup pepitas (toasted)

leyden cheese (Deli-sliced, Gouda with cumin or Smoked Gouda, chopped)

1 red onion (small, thinly sliced)

1 cup giardiniera (drained, chopped or 1/2 cup chopped cornichons)

pretzel rods (Bachman, and Pub Cheese (such as Oscar’s Smokehouse bacon-horseradish and jalapeno flavors), for dipping)

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Autumn Spinach Salad with Grilled Chicken and Roasted Squash

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