Autumn Salad

Preheat the oven to 400 F.

In a large mixing bowl toss the cubed butternut squash, red onion, one tablespoon olive oil, and two tablespoons maple syrup. Season with salt and pepper. Spread into an even layer on a greased baking sheet. Bake until tender, about 45-50 minutes, stirring occasionally.

In the same bowl that you used for the squash combine the sliced mushrooms, thyme, butter, and salt and pepper to taste. Stir until the mushrooms are lightly coated in the melted butter. Pour into a baking dish and bake until tender, about 30-40 minutes, stirring occasionally.

In the same bowl toss the chicken with 2 teaspoons of olive oil, salt, and pepper. Place on a rimmed baking sheet that you’ve lined with foil and bake until cooked through, about 20-25 minutes. If you prefer, you can skip this step and just use 2 cups of shredded or cubed rotisserie chicken.

To make the dressing combine the mustard, vinegar, syrup, 3 tablespoons of olive oil, and garlic powder in a small jar with a lid. Put the lid on and shake to combine. Taste for seasoning and add salt and pepper to taste.

To assemble the salad top the arugula and/or field greens with the warm squash/onion mixture, warm mushrooms, chicken, dried cranberries, toasted walnuts, and Parmesan shavings. Drizzle with dressing.