Warm Harvest Roasted Veggie & Chicken Salad
A vibrant fall salad featuring tender roasted chicken, butternut squash, crisp apples, and crunchy pecans over leafy greens. Easy to throw together for lunch without any added sugar.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Bambi + Lila
Bambi created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Mixing bowl
Time saver
Store roasted chicken and squash separately in the fridge for up to 3 days for fast assembly.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C).
Tap card to mark done - 02
Line a large sheet pan with parchment…
Line a large sheet pan with parchment paper.
Tap card to mark done - 03
Spread 150g cubed butternut squash and 150g…
Spread 150g cubed butternut squash and 150g chicken breast pieces onto the sheet pan, drizzling with 1 tbsp olive oil and a pinch of salt and black pepper.
Tap card to mark done - 04
Bake for 20 minutes until the squash…
Bake for 20 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
Look for: the squash is fork-tender and the chicken reaches an internal temperature of 165°F (74°C)
Tap card to mark done - 05
Whisk together 1 tbsp extra virgin olive…
In a small bowl, whisk together 1 tbsp extra virgin olive oil and 1 tbsp apple cider vinegar to make a quick dressing.
Tap card to mark done - 06
Combine 2 cups mixed greens
In a large serving bowl, combine 2 cups mixed greens, 0.5 chopped apple, and 2 tbsp chopped pecans.
Tap card to mark done - 07
Add the warm roasted squash and chicken…
Add the warm roasted squash and chicken into the bowl.
Tap card to mark done - 08
Top with 2 tbsp crumbled goat cheese…
Top with 2 tbsp crumbled goat cheese and drizzle with the dressing before serving.
Ready when: everything is assembled and ready to enjoy
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