Butternut Squash, Pears, and Quinoa Salad with Chicken

Prep Time: 30 min
Cook/Bake Time: 45 min
Servings: 3

Ingredients

Servings: ￩￫
.25CupExtra Virgin Olive Oil
.25CupApple Cider Vinegar
1TspStone Ground Mustard (dijon also works)
1TspRosemary, fresh, chopped
1TspRed Onion, finely chopped
1TspKosher Salt
1TspBlack Pepper, freshly ground
.5TspRed Pepper Flakes
1lbChicken Breasts, boneless and skinless
24OuncesButternut Squash cubes, frozen (can use fresh, just peel, cube, and roast with chicken)
2CupsPears, ripe, each sliced into large cubes (more or less to taste)
1TbspExtra Virgin Olive Oil
.5TspKosher Salt
.5TspBlack Pepper, freshly ground
.5TspRed Pepper Flakes (more or less to taste)
1TbspExtra Virgin Olive Oil
1TbspGinger, fresh, finely chopped
1TspGarlic, fresh, finely chopped
.5TspTurmeric
1CupVegetable or Chicken Stock, low sodium
.5CupQuinoa, uncooked
3TbspApple Cider Vinegar
1TspStone Ground Mustard (Dijon works as well)
1TspRosemary, fresh, finely chopped
.5TspKosher Salt, more or less to taste
1TspBlack Pepper, freshly ground
.5TspRed Pepper Flakes, more or less to taste
3TbspExtra Virgin Olive Oil
.25CupScallions, diced
4CupsArugula, fresh
.5CupFeta Cheese, crumbled (optional)
2TbspAlmonds, sliced (optional)

Instructions

Equipment

Baking Sheet
Mini Whisk
Measuring Cup
Reusable Zip Lock Bags
Foil
Parchment Paper
Medium Saucepan
Large Pyrex Bowl
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