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Anya Kaats
Prep Time 5 mins
Cook Time 5 mins
Course avocado, breakfast salad, dairy free, glutent free, grain free, harvest salad, health coach, iin, winter


  • 1 bunch or large package mesclun greens
  • 2-3 mandarins (clementines, oranges or other citrus will also work)
  • mandarins (clementines, oranges or other citrus will also work)
  • ¾ mandarins (clementines, oranges or other citrus will also work)
  • 1 package Love Beets Organic Cooked Beets
  • 2 chicken breasts
  • 3 tablespoons olive oil
  • 1 acorn squash
  • salt and pepper, to taste
  • Avocado Citrus Dressing -2 avocados
  • 1 cup orange juice
  • 2 teaspoons lime juice
  • 1 inch square ginger, peeled
  • ¼ cup olive oil
  • 2 teaspoons apple cider vinegar
  • ½ cup water
  • salt and pepper, to taste


  • Combine all dressing ingredients in a high powered blender until smooth.
  • If the dressing is too thick, add a bit more water.
  • Place dressing in fridge while you prepare the salad.
  • Preheat oven to 375.
  • Remove stem and slice acorn squash horizontally to create circular pieces.
  • Discard seeds and slice each circle in half.
  • Place squash on a parchment-lined baking sheet, cover with 1 tablespoon olive oil and bake for about 30 minutes or until soft and slightly browned.
  • While the squash is baking, sauté the chicken.
  • Slice chicken breasts in half longways or beat with a meat tenderizer to make each piece thinner.
  • Heat a skillet on medium-high heat and add two tablespoons of oil.
  • Once hot, add chicken and cook on each side until browned and chicken can be easily lifted off the pan. If it sticks, it's not ready!
  • Remove chicken from pan and set aside to cool.
  • Start assembling the salad by adding lettuce, citrus, pecans, pomegranate seeds and beets to a large bowl
  • Slice the chicken horizontally on a diagonal and add to the top of the salad.
  • Add dressing and enjoy!