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Ingredients
Ingredients
- 3-4 cups romaine lettuce - chopped
- 1/4 cup shaved parmesan cheese
- 1 cup chickpeas - drained and rinsed
- 1 avocado - sliced
- 1 roasted chicken breast - shredded
- 2 pieces bacon - cooked and crumbled
- 1 acorn squash
Dressing Ingredients
- juice of 1 lemon
- 2 tbsp red wine vinegar
- 1 clove garlic - minced
- 2 tsp raw honey or maple syrup
- 1/4 cup olive oil
- salt + pepper
Ingredients
Ingredients
Dressing Ingredients
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Instructions
- Preheat oven to 425 degrees F. Cut acorn squash in half, remove and discard seeds. Rub squash with olive oil and place flesh side down on baking sheet. Bake until golden, about 25 minutes.
- When squash is done cooking, cool and slice. Remove skin if you prefer. Combine salad ingredients in a large bowl, toss with dressing and mix well.