Harvest Salad

1: Combine cubed butternut squash, olive oil, and salt & pepper in a bowl.

2: Toss and air fry at 400°F for 15-18 minutes or bake at 400°F for 25 minutes.

3: Preheat oven to 375°F for candied pecans.

4: In a small sauce pot on medium heat, add brown sugar, cinnamon, cayenne, chili powder, salt, and water.

5: Mix with a wooden spoon and add the pecans, mixing for 2 minutes.

6: Spread pecans on a parchment lined baking sheet and bake for 8-10 minutes.

7: In a saute pan on high heat, add ghee or oil and cook the salted & peppered chicken breast until golden brown, about 12-14 minutes.

8: In a large bowl, combine spring mix, dried cranberries, diced red onion, roasted butternut squash, crumbled goat cheese, and candied pecans.

9: Toss with honey lime vinaigrette made from the lime juice, lime zest, honey, red wine vinegar, olive oil, and red pepper flakes.

10: Top the salad with grilled chicken breast and serve.