Warm Roast Chicken and Vegetable Salad with Garlic Sauce | RICARDO

Ingredients

• 1 butternut squash, about 2.2 lb (1 kg), peeled, halved lengthwise and seeded
• 1/4 cup (60 ml) olive oil
• 3 tbsp (45 ml) maple syrup
• 2 leeks, white parts only, cut into rounds 1/2 inch (1 cm) thick
• 1 lb (450 g) boneless, skinless chicken breasts
• 1 lb (450 g) Brussels sprouts, thinly sliced
• 1/2 tsp salt
• 1/4 cup (40 g) dried cranberries, chopped
• 3 tbsp (45 ml) apple cider vinegar
• 2 tbsp (30 ml) whole-grain mustard
• Garlic sauce, to taste (see note)
• 1/4 cup (40 g) roasted sunflower seeds