Roasted Butternut Squash and Quinoa Brussels Sprouts Salad

Screen Shot 2019-03-01 at 2.30.44 PM.png

Spring might be on it’s way but these fall flavors continue to be some of my favorites! This salad is GREAT to make ahead on the weekend and save for lunches during the week. The roasted veggies and crunch from the pumpkin seeds and brussels sprouts make it feel like a very complete meal and not like your traditional “light salad” at all. The addition of the quinoa gives it an extra punch of healthy, fiber dense carbs to fuel your muscles and energy levels.

SERVINGS: 6

COOK TIME: 45 Minutes

14 INGREDIENTS

INGREDIENTS:

  • 1 1/2 lbs Chicken Breast

  • Yellow Onion

  • Leeks

  • 3 cups Butternut Squash (medium, peeled and cubed)

  • 1/4 cup Extra Virgin Olive Oil (divided)

  • 1/4 tsp Sea Salt

  • 1 cup Quinoa (dry, uncooked)

  • 2 cups Water

  • 1 1/2 tbsps Apple Cider Vinegar

  • 2 tsps Dijon Mustard

  • 1 tbsp Maple Syrup

  • 1/2 cup Dried Unsweetened Cranberries

  • 1/2 cup Pumpkin Seeds

  • 3 cups Brussels Sprouts (Shredded)

HOW TO:

  1. Preheat oven to 400oF (204oC).

  2. In a glass or foil-lined baking dish, toss the butternut squash with 1/3 of the olive oil, and salt. Roast for 30 minutes.

  3. Line a baking sheet with aluminum foil. Place chicken breast on sheet and season with olive oil, salt and pepper. Roast in oven for 25 - 30 minutes, or until done. Let cool and then cut into bite sized pieces.

  4. Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid, turn off the heat and fluff with a fork.

  5. Add 1/2 tablespoon of olive oil, leeks, and onion to a sauté pan over medium heat. Cook until tender and translucent, about 8 - 10 minutes.

  6. In a large mixing bowl, whisk together the remaining olive oil, apple cider vinegar, mustard and maple syrup.

  7. Distribute the shredded brussels sprouts among 6 serving bowls. Add the roasted butternut squash, chicken, cranberries, quinoa, onions and leeks, and pumpkin seeds. Add the dressing when ready to serve. Gently toss until well combined. Enjoy!

NOTES:

No Butternut Squash

Use carrots or sweet potato instead.

Leftovers

Refrigerate in an airtight container up to five days.

No Quinoa

Use rice or cauliflower rice instead.

More Greens

Add spinach or arugula.

NUTRITION:

Calories 514

Fat 19g

Carbs 46g

Fiber 8g

Sugar 13g

Protein 44g

Did you try the recipe? Did you like it? Let me know! I’d love to hear from you by email at Ashley@AshleyBrownFitnessNutrition.com OR on Instagram at @ashleybrownfitnessnutrition.

Enjoy!

Ashley Brown