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butternut squash

Chicken Spinach Salad with Butternut Squash

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Recipe by The Roasted Root, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients

For the Vinaigrette:

  • ¼ cup olive oil
  • 3 Tablespoons cider vinegar*
  • 1 Tablespoon maple syrup*
  • ¼ teaspoon ground cinnamon

For the chicken and butternut squash:

  • 1 pound boneless chicken tenders or breasts*
  • 1 Tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 2 cups butternut squash*, peeled and chopped
  • ½ teaspoon ground cinnamon

For the Salad:

  • 5 ounces of fresh baby spinach*
  • ½ cup raw pecan halves
  • ¼ cup golden raisins
  • 1 large green apple*, cored and sliced

Instructions

  1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
  2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
  3. For the Salad: Place spinach in a bowl or on individual plates. Top with pecans, raisins, squash, chicken, and apples. Drizzle vinaigrette over salad.

*Ingredients currently available at the farmers’ market

Simple Solutions to the Dinner Dilemma

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By Julia Howard

While there are usually easy meal solutions for breakfast and lunch, simple, healthy dinner ideas are no easy feat. Finding a recipe that your family will enjoy is only a part of the struggle. We crave a quick fix for dinner, something that doesn’t take hours to prep and cook, and something that won’t take an hour to clean up. The Saratoga Farmers’ Market has meal motivation and locally sourced ingredients to get you through these dinner difficulties.

Photo from iStock.

Sheet Pan Dinners

For an effortless, delicious meal with minimal cleanup, sheet pan dinners are one of our favorite approaches to dinner. Choose your favorite seasonal vegetable(s) and pair it with a protein like chicken, pork, or beef. Think steak with Brussels sprouts and potatoes, sausages with apples and carrots, chicken with mushrooms and tomatoes (tomatoes will return to the market in Feb.). The internet has many ideas, and finding the right ingredients is super simple between your pantry and the farmers’ market.

Photo from iStock

Farmers’ Market Frittatas

Frittatas can be very easy to make and are a great way to clean out your refrigerator. Ingredients include eggs, vegetables, fresh herbs (optional, and returning to the market in Feb.), cheese, and bacon or sausage – or omit for a vegetarian option. Simply sautee the vegetables, add cooked bacon and herbs, pour whisked eggs over the mixture, top with cheese, and broil for 3-4 minutes. We love M&A Farm’s recipe and remember that you can put just about anything in your frittata.

Photo of carrot and ginger soup by Pattie Garrett.

Simple Soups

Soups are one of the most satisfying, healthy, and easy one-pot meals to make. Simply chop up your vegetables, sautee the aromatics (leeks, onions, carrots, garlic, but the list goes on), add chicken or vegetable stock and simmer, then puree or leave chunky depending on the soup and your preference. Some ideas are vegetable soup, potato and leek soup, mushroom soup, and butternut squash soup.

Photo from iStock.

Slow Cooker & Instant Pot Meals

Slow cookers and Instant Pots have turned complicated, time-consuming meals into one-pot wonders. A quick Google search can reveal recipes for anything from tacos to pot roast to soups and stews. Once your ingredients are in the pot, you typically don’t need to pay attention to them until the meal is cooked and ready to serve. 

This weeks recipe: Farmers’ Market Frittata

Chicken Spinach Salad with Butternut Squash

By

Photo by Pattie Garrett

Recipe by The Roasted Root, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
For the Vinaigrette:
● ¼ cup olive oil*
● 3 Tablespoons cider vinegar*
● 1 Tablespoon maple syrup*
● ¼ teaspoon ground cinnamon

For the chicken and butternut squash:
● 1 pound boneless chicken tenders or breasts*
● 1 Tablespoon olive oil*
● 1 teaspoon oregano
● 1 teaspoon paprika
● 2 teaspoons olive oil*
● 2 cups butternut squash*, peeled and chopped
● ½ teaspoon ground cinnamon

For the Salad:
● 5 ounces of fresh baby spinach*
● ½ cup raw pecan halves
● ¼ cup golden raisins
● 1 large green apple*, cored and sliced

Instructions
1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
3. For the Salad: Place spinach in bowl or on individual plates. Top with pecans, raisins, squash, chicken and apples. Drizzle vinaigrette over salad.