One-Pan Winter Salad with Red Wine Vinaigrette (Paleo, Whole 30)

Okay – so, technically, if you do not have hard boiled eggs prepared, this recipe would take a pan and a pot. Plus a mason jar for the vinaigrette. One-Pan, One-Pot Mason Jar Winter Salad?

One Pan Winter Salad with Red Wine Vinaigrette // Paleo and Whole30 // Whole Life Handbook // www.WholeLifeHandbook.com

I love recipes that won’t make a total mess of my kitchen, especially after a long day. The chicken and all the vegetables in this salad can be prepared on the same baking sheet.

To make things even easier, I use packaged, pre-cut butternut squash. So much easier than slicing in to a full one. I also buy bagged kale from Trader Joe’s that is already cut and washed.

One Pan Winter Salad with Red Wine Vinaigrette // Paleo and Whole30 // Whole Life Handbook // www.WholeLifeHandbook.com

The way this recipe is written, we would get about three servings out of it. The last time I made it, I doubled the veggies. That way, I had plenty of leftovers for lunch the next day and made a similar salad, but used sliced turkey deli meat instead of chicken.

One Pan Winter Salad with Red Wine Vinaigrette // Paleo and Whole30 // Whole Life Handbook // www.WholeLifeHandbook.com
This salad is completely Paleo and Whole 30 compliant. You may hear the term “red wine” and think that this salad is out if you’re doing Whole 30, but it is perfectly fine. Keep an eye on your Dijon mustard to ensure it doesn’t contain any added sugar.

Enjoy!

One Pan Winter Salad with Red Wine Vinaigrette // Paleo and Whole30 // Whole Life Handbook // www.WholeLifeHandbook.com

One-Pan Winter Salad with Red Wine Vinaigretteย 

For the Salad

  • 4 boneless, skinless chicken breast
  • Avocado or Coconut Oil spray
  • 1 tsp thyme
  • 1 tsp sage
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp pink Himalayan sea salt
  • 1/2 tsp black pepper
  • 1/2 lb butternut squash, cubed (I buy containers of pre-cut squash)
  • 1/2 lb Brussels sprouts, trimmed and quartered
  • Pink Himalayan sea salt and black pepper, to taste
  • Kale, trimmed/ribbed and washed (I buy bags from Trader Joe’s)
  • Arugula

For the Red Wine Vinaigrette

  • 1/4 c olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • Pink Himalayan sea salt and black pepper, to taste
  1. Preheat the oven to 375 degrees.
  2. Place the chicken thighs on one side of a large baking sheet and spray with avocado or coconut oil spray.
  3. In a small bowl, combine the thyme, sage, ginger, nutmeg, sea salt and black pepper. Sprinkle evenly over the chicken thighs.
  4. Place the chicken in the oven for 15 minutes.
  5. While the chicken is in the oven, prepare the veggies. Begin by trimming and quartering the Brussels Sprouts and cubing the squash (if necessary). Set aside. You can also boil your eggs at this time if needed (bring to a rolling boil, let sit for 12 minutes, put in an ice bath).
  6. When the 15 minutes is up on the chicken, remove the pan from the oven. Add the cubed squash and quartered sprouts. Spray with avocado or coconut oil cooking spray and season with salt and pepper.
  7. While the chicken and veggies are in the oven, prepare the vinaigrette and greens. In a small mason jar, combine all vinaigrette ingredients and shake well. Plate your greens (I didn’t specify a quantity – use however much you like!) and toss them with the vinaigrette.
  8. When the vegetables are finished, top your greens with some of the squash and sprouts. Add the chicken and finish with a sliced hard boiled egg.

 

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2 thoughts on “One-Pan Winter Salad with Red Wine Vinaigrette (Paleo, Whole 30)

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