Chicken, Quinoa, Butternut Squash Salad with Lime Vinaigrette

10m
Prep Time

45m
Cook Time

55m
Ready In

"I found this on Food52.com; and, absolutely loved it, and wanted to share. It is really a delicious salad; and, full of flavor. I changed a few things; but, kept it mostly the same. I did add cooked chicken to mine; which really made it a 'main dish.' It's a nice Fall salad; whether it be vegetarian or not. My friends absolutely loved it. I have served this for lunch or dinner."

Original is 4-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (402.4 g)
Calories 455.6
Total Fat - 21.8 g
Saturated Fat - 3.1 g
Cholesterol - 17 mg
Sodium - 299 mg
Total Carbohydrate - 57.7 g
Dietary Fiber - 10.1 g
Sugars - 6 g
Protein - 12.3 g
Calcium - 120.1 mg
Iron - 4.4 mg
Vitamin C - 43.5 mg
Thiamin - 0.3 mg

Step 1

Chicken ... You can always cook a couple of chicken breasts; but, a rotisserie chicken works just as well. Personally, I roasted 2 bone in chicken breasts; simply seasoned with olive oil, salt and pepper. Cooled and diced. But, use whatever method you prefer. I suggest you make this ahead of time.

Step 2

Dressing/Vinaigrette ... In a small bowl; add the shallot, garlic, jalapeno, lime zest and juice, lemon juice, red pepper flakes, and olive oil; mix until well combined. Then season with salt and pepper to taste. Cover and refrigerate until ready to use. Personally, I love to use small tupperware type of container; just add all the ingredients, shake, and store. This is also best made a few hour ahead of time to let the flavors develop.

Step 3

Quinoa ... Cook the quinoa according to package directions; then, set to the side. As the quinoa cooks, prepare your pumpkin seeds and squash.

Step 4

Pumpkin Seeds ... Add the pumpkin seeds to a dry saute pan, and cook on medium high heat until lightly toasted. Keep an eye on them, and stir often; they only take 3-4 minutes. Once they are done, transfer to a plate to cool.

Step 5

Squash ... In the same pan you toasted the seeds in, add the olive oil, and bring to medium - medium high heat. Add the squash, paprika; and, a pinch of both salt and pepper to the pan; and, saute until lightly golden brown and tender, about 5-8 minutes. You don't want the squash 'mushy,' but, soft and fork tender. Remove the squash to a plate to cool.

Step 6

Salad ... In a large salad bowl; add, the chicken, squash, quinoa, beans, half of the pumpkin seeds, half of the cilantro, and most of the dressing, and toss to combine. Season again with salt and pepper; then toss one more time. Drizzle with the remaining dressing; and, garnish with the remaining cilantro and pumpkin seeds.

Step 7

Serve and ENJOY! ... Now, if you wanted to keep it a vegetarian dish; you can serve the chicken on the side. It is a healthy but a satisfying dish. This is equally good served warm, room temp, or chilled. On the side, a fruit salad is all you need.