Autumn Crunch Harvest Chicken Salad

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• 2 cups mixed baby greens (arugula, spinach, kale)
• 1 cup cubed butternut squash, peeled
• 1 medium red apple, thinly sliced

Harvest Crunch Mix

• ¼ cup pumpkin seeds (pepitas), toasted
• ¼ cup dried cranberries, unsweetened
• 2 tablespoons crumbled goat cheese (optional)

Maple‑Cinnamon Vinaigrette

• 3 tablespoons pure maple syrup
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ teaspoon ground cinnamon
• ⅓ cup extra‑virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

Making the Maple‑Cinnamon Vinaigrette

1. Combine Wet Ingredients. In a small bowl whisk together 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, and ¼ teaspoon ground cinnamon. The mustard emulsifies the dressing while the cinnamon adds an unmistakable autumn aroma.
2. Incorporate Oil. Slowly drizzle ⅓ cup extra‑virgin olive oil into the mixture while whisking continuously. This creates a smooth, glossy vinaigrette that clings to the salad ingredients without pooling.
3. Season. Finish with a generous pinch of salt and freshly ground black pepper. Taste and adjust sweetness or acidity if needed—add a splash more maple syrup for extra sweetness or a few drops of vinegar for brightness.