This recipe is inspired by one from Robin of The Balanced Life. I love love love Robin's online Pilates videos, and she also sends out recipes as part of her monthly Pilates membership community. The original recipe had avocado in place of the goat cheese, which I think would also be delicious -- I just couldn't find one that wasn't rock hard at the grocery. But if you've got ripe avocados on hand, that would be a fantastic sub for the cheese.
For the dressing:
1/4 cup olive oil
1/4 cup grated Parmesan cheese (use a Microplane to get extra fine ribbons)
Juice of 1 lemon
2 T red wine vinegar
2 tsp honey
1 garlic clove, minced
Salt and pepper
For the salad
1/2 butternut squash, peeled and chopped
1 rotisserie chicken leg (drumstick and thigh), shredded
1 can chickpeas, drained and rinsed
Chopped romaine lettuce
Crumbled goat cheese
1. Put all the dressing ingredients in a jar with a tight-fitting lid. Screw on the lid and shake well to combine. Set aside.
2. Preheat the oven to 400 degrees. Toss the squash with olive oil, salt, and pepper, and arrange in a single layer on a baking sheet. Roast until tender, about 20-30 minutes, tossing once midway through roasting.
3. Combine the squash, chicken, and chickpeas in a large bowl. Add a good drizzle of the dressing and toss to combine.
4. Separately, toss each portion of lettuce with more dressing. Top the greens with a scoop of the squash-chicken mixture, and then top with crumbled goat cheese.