Baby Kale, Butternut Squash, Chicken and Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 servings
Ingredients
  • 7 tsp extra virgin olive oil, (or 1.5 tsp per serving)
  • 5 tsp apple cider vinegar, (or 1 tsp per serving)
  • 2.5 tsp honey, (or .5 tsp per serving)
  • 1.25 tsp dijon mustard, (or .25 tsp per serving)
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 large container baby kale, (1.5 cups per serving)
  • 5 cups diced, peeled, and roasted butternut squash, (1 cup per serving)
  • 2 red bell peppers, cut into strips
  • ¼ cup chopped pecans, (10 pecans per serving)
  • Shredded rotisserie chicken, (about 4 oz per serving)
  • 2.5 cups cooked quinoa
Instructions
  1. Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400 degrees for 25 minutes.
  2. Prepare quinoa according to package instructions.
  3. Shred rotisserie chicken and slice peppers.
  4. Make the dressing: combine olive oil, cider vinegar, honey, mustard, salt and pepper in a small bowl. Whisk to combine.
  5. To prepare salad: in a bowl or container add 1.5 cups kale, ½ cup cooked quinoa, 4 oz shredded chicken, 1 cup butternut squash, about 10 strips ref bell pepper, 10 pecans, and drizzle with 1.5 tablespoons of the dressing.
Recipe by Ally's Cooking at http://allyscooking.com/2016/09/11/baby-kale-butternut-squash-chicken-quinoa-salad/