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Roasted Butternut Squash Salad

This may be the perfect fall salad. But, I claim anything with butternut squash (and goat cheese for that matter) as a winner.


Note the intensity in Chip's eyes. If only I had the ability to stare at people like this until they did what I wanted. Lol!


A big reason I love salads is because you can prep the components ahead of time and then whip it together OR try the mason jar option. Packing your salads in mason jars actually keeps them fresh for up to 4 days and then you can literally grab and go.


Another great reason: YOU control the macros here. This is a great way to adjust your protein, carbs and fats to exactly what you need in one meal.


I hope you enjoy!


Ingredients:

  • 1lb butternut squash, diced

  • 1.5 lbs of chicken breast (or more to play around with protein ratios)

  • 1 cup Quinoa

  • 1 cup Goat Cheese Crumbles

  • Pomegranate Seeds (from one pomegranate)

  • Pumpkin Seeds (swap out for walnuts or pecans if you prefer)

  • Arugula, Spinach or Mixed Greens (or a combo of any!)

  • Brianna's Home Style Real French Dressing (or your own, if you prefer!) This dressing is one of my favorites to have in the fridge because it goes with absolutely everything.

Step-by-step Instructions:

  1. Preheat oven to 365F. Toss butternut squash in olive oil, salt and pepper and place on a baking sheet. Bake for 45 minutes stirring on occasion. Add desired seasonings to chicken breast (touch of oil, salt and pepper) and bake for 30 minutes.

  2. Add 1 cup cooked quinoa to stovetop or rice cooker (my preference). Be sure to properly rinse the quinoa before cooking.

  3. As the other items finish cooking, start putting together the salad, 1 serving at a time. Put a handful of arugula and spinach in a large mixing bowl, top with 2 TBSP pomegranate seeds (or diced apple, sugar free dried cranberries or another equally tart fruit), 2 TBSP goat cheese and 2 TBSP pepitas. Add 1 cup of roasted squash, 4 ounces of diced chicken and ¼ cup of cooked quinoa.

  4. Finally, add 2 TBSP of dressing and toss together before serving.



If you are creating a 32 oz mason jar salad for meal prep follow these instructions:

  1. Add dressing to the bottom of mason jar.

  2. Follow next with the amount of protein you desire.

  3. Then, top protein with any toppings—quinoa, squash (don't forget it like I did), goat cheese, pumpkin seeds and pomegranate in this case.

  4. Fill the rest of the mason jar with greens. (Pack them in, they'll fit!)

  5. Tighten the lid well and store up to 4 days in the fridge.

Logging your food? Use the numbers below if you followed the recipe as is.

Calories: 530 P: 44 C:26 F: 31



Do me a favor? If you love this recipe, take a photo and share it on social----you're the best!


-Ashley


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