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!
