Ingredients
Scale
- 1 cup quinoa (uncooked)
- 3 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 2 cooked chicken breasts (about 1 pound), sliced or shredded
- ½ cup dried cranberries
- ¼ cup sunflower seeds, roasted and unsalted
- Optional: ¼ cup fresh parsley or mint, chopped
- Optional: 2 green onions or ¼ cup red onion, chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup (optional)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly browned.
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- While quinoa and squash cook, season chicken breasts with salt and 1 tablespoon olive oil. Bake at 375°F (190°C) for 20–25 minutes or until cooked through. Let rest, then slice or shred.
- In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, apple cider vinegar, maple syrup (if using), Dijon mustard (if using), salt, and pepper to make the dressing.
- In a large bowl, combine the cooked quinoa, roasted squash, sliced chicken, dried cranberries, pumpkin seeds, chopped herbs, and onion if using.
- Pour the dressing over the salad and toss gently to combine and coat all ingredients evenly.
- Serve immediately warm or refrigerate for up to 3 days. Stir before serving and add a splash of fresh citrus juice if desired to brighten flavors.