Warm Moroccan Chicken and Sweet Potato Salad

heavily adapted from Joanne Weir’s Cooking Confidence: Dinner Made Simple(2012)

submitted by Kate Gambs Knickerbocker

serves 4 to 6

For the squash:

12 ouces butternut squash, cubed

1 teaspoon olive oil

1/2 teaspoon mild curry powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

For the dressing:

1 teaspoon mild curry powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

2 tablespoons olive oil (garlic infused or EVOO)

1 teaspoon red wine vinegar

2 teaspoons maple syrup

salt to taste

For the salad:

1 pound cooked boneless chicken, cut or shredded into 1- to 2-inch pieces

1/2 large tomato, seeded and diced

1/2 large apple, cut into small pieces

2 scallions, thinly sliced

3 tablespoons roasted pumpkin seeds

3 tablespoons roasted almonds

3 tablespoons pomegranate seeds

small bunches of cilantro (optional)

Heat oven to 375° F.

Mix oil, curry, cumin and salt together. Toss together with squash, and spread flat onto a baking sheet. Roast until tender, around 30 minutes. Let cool while preparing salad. Alternately, microwave a bag of squash and add mixture on top once squash is cooked.

Prepare dressing ingredients by whisking together in a small bowl. Place salad ingredients in a large bowl, then pour dressing over the mixture. Finally, add the squash and gently toss so all ingredients get coated with dressing. Place mixture on a large plate and garnish with small bunches of cilantro, if desired.