Preheat oven to 400 degrees. Chop and peel the butternut squash. Drizzle with olive oil and sprinkle on garlic powder, onion powder, salt and pepper. Roast for 45 minutes or unit inside is soft and outside is slightly crispy.

While the Butternut squash is roasting make the salad, dressing and chicken. Rinse lettuce, dry in salad spinner and place in a large bowl. Slice red onions, chop feta cheese into small pieces and add to greens. Add the rest of the ingredients: blueberries, pecans and mix.

Place all salad dressing ingredients in a high speed blender, blend until well combined.

Once the butternut squash is almost done, make the chicken. To make it easier buy chicken strips. Spice it up with salt and black pepper, smoked paprika, and garlic powder. Add small amount of oil to cast iron pan or any other frying pan. Cook on medium heat till chicken is cooked through.

To arrange, place salad on a salad plate, place chicken on one side and butternut squash on the other side. Drizzle salad with the dressing. I also like to drizzle a spicy, smokey barbecue sauce onto the squash.

In this picture I used my homemade ranch dressing, but after trying the balsamic vinegar dressing I actually preferred the latter with this salad.