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Salad Base

  • 4 cups spinach
  • 1 cup cubed roasted butternut squash, warmed
  • 1 cup chopped chicken breast, warmed
  • 3/4 cup croutons (I used Outside the Breadbox)
  • 1/2 apple chopped (any variety will do)
  • 2 tablespoons chopped walnuts, toasted
  • 1 tablespoon crumbled goat cheese
  • 1 tablespoon hemp seeds
  • 1 tablespoon goji berries

Salad Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey mustard
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste


  • Assemble all ingredients, including preparing the chicken breast and butternut squash, chopping the apple and walnuts, etc.
  • In a small sauce pan, toast chopped walnuts on low-to-medium heat (until fragrant; 2-3 minutes). Stir frequently to prevent burning.
  • In a small bowl, combine all salad dressing ingredients. Whisk vigorously to combine. Set aside.
  • In a large salad bowl, combine all salad ingredients, starting with the spinach. Layer on the roasted butternut squash, chopped chicken, etc.
  • Pour dressing on top of salad, mix to combine, and enjoy.


This portion makes one large, entree-size salad or can be divvied up into a few smaller portions. Feel free to make a triple or quadruple amount of dressing as it will last for up to two weeks in the fridge. Lastly, if you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.