1: Add all vinaigrette ingredients to a blender and blend.
2: Use some vinaigrette to marinate chicken thighs for at least 30 minutes.
3: Prep butternut squash by cutting into cubes, tossing with avocado oil, and seasoning with sea salt and pepper.
4: Cook butternut squash in an air fryer at 380°F for 15 minutes, shaking halfway through, or bake in the oven at 425°F for about 20 minutes, tossing halfway.
5: Cook chicken thighs in an air fryer at 410°F for 15 minutes, or bake in the oven on the same baking sheet as butternut squash.
6: When plating, start with romaine crunch as the base, add roasted butternut squash, walnuts, goat cheese, and crispy chicken thighs.
7: Drizzle homemade champagne vinaigrette on top.
