Chicken Quinoa Salad

About This Recipe

This chicken quinoa salad has kale, butternut squash, quinoa, peppers, walnuts, and parmesan cheese, and is tossed with a creamy maple mustard vinaigrette. It's packed with protein and veggies, full of different flavors and textures, and perfect for meal prep. Gluten-free and easily made dairy-free.

Ingredients

• 6 cup butternut squash ((775 grams))
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed (dry)
• 1 3/4 cups water or broth
• 4 cups shredded chicken ((1 pound cooked - I used chicken thighs))
• 4 cups chopped lacinato kale, ribs removed ((120 grams))
• 2 cups diced bell pepper ((240 grams))
• 1/2 cup diced red onion ((60 grams))
• 1/2 cup walnuts, roughly chopped ((50 grams))
• 1/2 cup shaved parmesan cheese ((30 grams))
• 4 medium pitted medjool dates, diced ((60 grams))
• salt and pepper, to taste
• 3/4 cup maple mustard vinaigrette

Instructions

1. Roast your butternut squash. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced butternut squash, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 35-40 minutes until fork tender.
2. Make your quinoa according to the package instructions. Once done, fluff with a fork.
3. While the butternut squash and quinoa cook, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
4. Prep your salad ingredients. Chop your kale, bell peppers, onion, walnuts, and dates, and shave your cheese.
5. Assemble the salad. In a large salad bowl or mixing bowl (it needs to be large) add greens and put the warm butternut squash and quinoa overtop (this will help soften the kale). Then add chicken, peppers, onions, walnuts, dates, cheese, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
6. Enjoy! It can be eaten right away as it's warm or cold.