Warm roast chicken, squash and Brussels sprout salad with cranberries
Maple-roasted squash, leeks and roast chicken are tossed with finely shaved, marinated Brussels sprouts. Garlic dressing and sunflower seeds finish this warm salad.
Active time45 min
Cooking1 h
Total1 h 45 minResting : 20 min
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Ingredients
- 450 g Brussels sprouts
- 1000 g whole butternut squash
- 2 whole leeks, white parts to be used
- 450 g raw boneless skinless chicken breasts
- 40 g dried cranberries
- 40 g shelled roasted sunflower seeds
- 60 ml olive oil
- 30 ml wholegrain mustard
- 1 g ground black pepper
- 60 ml ready-made garlic salad dressing
- 6 g fine salt
- 45 ml maple syrup
- 45 ml apple cider vinegar
Preparation
Heat the oven to 220 °C conventional with a rack in the middle. Wash and peel the squash, halve lengthways and remove the seeds. Cut the flesh into half-moons about 1 cm thick. Spread over a large non-stick baking tray. Toss with 45 ml oil, all the maple syrup, 2 g salt and 0.5 g pepper. Roast for about 25 min.
1000 g whole butternut squash60 ml olive oil1 g ground black pepper6 g fine salt45 ml maple syrup- oven
- sturdy knife
- stable board
- peeler
- spoon
- large non-stick baking tray
- spatula
Cut off the white parts of the leeks. Split, wash between the layers and cut into rounds about 1 cm thick. Take out the tray and toss the leeks with the squash. Clear a space in the centre and place the chicken there. Coat with the remaining 15 ml oil, 2 g salt and remaining 0.5 g pepper. Roast for about 20 min, then grill for about 4–5 min, watching closely. The vegetables should be caramelised and the chicken fully cooked. Check that its core stays at 75 °C for 30 s.
2 whole leeks, white parts to be used450 g raw boneless skinless chicken breasts- knife
- board
- baking tray
- spatula
- oven with grill
- kitchen thermometer
While the tray is in the oven, trim the tough bases and damaged leaves from the Brussels sprouts. Wash and dry them. Slice very finely with a knife. Put in a bowl with the remaining 2 g salt and massage with clean hands for about 2 min to soften. Chop the cranberries and add with the vinegar and mustard. Toss and leave to marinate for about 20 min.
450 g Brussels sprouts40 g dried cranberries30 ml wholegrain mustard45 ml apple cider vinegar- knife
- board
- mixing bowl
- spoon
Take the tray out of the oven. Put the chicken on a plate and shred with two forks. Return it to the roasted vegetables. Add all the marinated Brussels sprout salad and toss gently. Drizzle over the garlic dressing and scatter with sunflower seeds. Serve warm.
40 g shelled roasted sunflower seeds60 ml ready-made garlic salad dressing- baking tray
- plate
- forks
- spatula
Allergens
- Mustard
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration