I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Cut a thin layer off the top and bottom of the squash so that you have a flat surface on both ends. Cut the squash in half, and peel each half with a sharp knife or vegetable peeler.
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Cut the squash again lenthwise into strips and then cut them crosswise into chunks.
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Cut the pears in half lengthwise and then remove the core. Cut them into wedges so that you have 3 wedges per half of pear.
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Coat the chicken, squash and pears with olive oil and season them generously with salt and pepper. Roast for 35 minutes.
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Combine vinaigrette ingredients and whisk well.
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Prepare the greens by removing the stems from the kale and then cutting the leaves into 1 inch ribbons and then cutting those crosswise into smaller bite-sized pieces.
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For the little gem lettuces, trim the bottom of each head and then remove the leaves, keeping them whole.
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Remove the sheet pan from the oven and sprinkle the Stilton over everything, allowing it to melt.
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Dress the greens and spread them out on a large platter. Top with the chicken, squash, pears and stilton and then sprinkle with pomegranate arils, fresh parsely, and a drizzle of any remaining vinaigrette.
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