1 cup shredded brussesl sprouts
5 dried figs chopped coarsely
1/4 cup cooked diced delicata squash (or any kind)
1 grilled chicken breast
goat cheese crumble to garnish
balsamic and apple cider vinegar dressing
Slice open squash, scoop out seeds and peel off skin with knife. Chop squash into cubes. Steam the squash in small amount of water. Season with salt and pepper.
Grill chicken breast in coconut oil, seasoned with salt, pepper and garlic. Cook until completely done.
Shred brussels sprouts with knife or run through Cuisinart. Arrange shredded sprouts onto plate for salad.
Roughly chop dried figs and place on top of brussel sprouts.
Layer cooked, chopped squash and then chicken. Garnish with crumbles of goat cheese. Drizzle with salad dressing (see directions below).
In jar add 1 tablespoon extra virgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons apple cider vinegar, squeeze of dijon mustard and squeeze of honey. Shake up jar and season with salt, pepper, red pepper flakes to taste. This dressing can be stored in refrigerator in tightly sealed container for up to two weeks. Enjoy!