In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10–15 minutes.
While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
Serve with the remaining dressing alongside.
Tasty's Holiday Recipes
From easy classics to festive new favorites, you’ll find them all here.