This autumn-inspired salad is made with a mix of raw and roasted vegetables. Butternut squash adds staying power. Tangy cranberries and crunchy walnuts add fall flavor. Use ready-made rotisserie chicken for quick and easy prep!
Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.
For Salads
Preheat oven to 400ºF and line a small baking sheet with parchment paper. Add cubed butternut squash to a baking sheet and drizzle with oil. Gently toss to coat. Roast for 20-25 minutes, stirring halfway through cooking. Cool squash for 10 minutes.
Add 2 cups watercress to 4 GoodCook round containers and top with butternut squash, cranberries, walnuts, and shredded chicken. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.