Whoever said you don’t make friends with salad, never tried this salad.
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↓ Recipe Below ↓
Servings |
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Ingredients
- 2 lbs chicken breast tenderloin
- 250 g chopped kale approx. 4 cups
- 650 g delicata squash approx. 2 medium squash
- 1½ c quinoa
- ½ red onion sliced thin
- 3 T apple cider vinegar
- 2 stalks green onion
- 1 t dijon mustard
- chili powder
- garlic salt
- cayenne pepper
- salt
- ground black pepper
Toppings
Ingredients
Toppings
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Instructions
- Pre-heat oven to 425°F.
- Cut the ends of the delicata off and then slice long ways. Scoop out the seeds and dust with chili powder, salt and pepper. Cut squash into ½" half moons and arrange in a single layer on a baking tray. Bake for 20 minutes, then flip the slices. Bake for an additional 20 minutes or until tender.
- Add quinoa to a pot with 3 cups of water and bring to a boil. Then reduce to a simmer and cover, cooking until all the water is absorbed. Remove from heat, fluff with a fork, and set aside.
- Prepare chicken by dicing into bite-sized pieces and seasoning with garlic salt and cayenne pepper. Cook on the stove until no longer pink on the inside.
- Prepare the dressing by mixing mustard, apple cider vinegar and green onions in a bowl.
- Destem kale and warm on the stove in a large pot. Add cooked quinoa and dressing. Mix together until combined, then add in the red onions. Add delicata squash and chicken to the pan once they're both done cooking.
- Top with goat cheese, chopped cherries and pepitas. Serve warm.
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