Prepare all food prior to putting the salad together (chop the vegetables and fruit, roast/bake the chicken and butternut squash). I bake the squash for 30 minutes in olive oil, salt and pepper.
Prepare the dressing by mixing the olive oil, apple cider vinegar, dijon mustard, salt and pepper – stir until well combined.
On a large plate, add the salad greens. Top with chicken, butternut squash, egg, apple, celery, cucumber, avocado, walnuts and cherries. Drizzle with the vinaigrette and serve.
Notes
I added links to the products I recommend – just click the ingredient where underlined.
