Can I substitute the butternut squash?

Yes, you can swap it with roasted sweet potato or kabocha squash (Japanese pumpkin), depending on your preference.

Can I make a vegetarian version of this salad?

Absolutely! Replace the chicken with cooked tofu, chickpeas, or cannellini beans. You might also enjoy trying a pumpkin chickpea salad as a variation.

What is the best cut of chicken to use?

I use chicken breasts because they’re lean and easy to prepare. Just be careful not to overcook them, as they can become dry. For convenience, you can also use leftover rotisserie chicken or opt for chicken thighs, which are a great alternative.

Is this salad served warm or cold?

This salad can be served either warm or cold. Some enjoy it warm with freshly roasted butternut squash, while others prefer it chilled with all ingredients cooled.

Chicken, Butternut Squash & Feta Salad

Description

This chicken, butternut squash, and feta salad with quinoa, cranberries, pumpkin seeds, and a simple balsamic dressing is so delicious. It’s easy to make, hearty, and perfect for healthy meal prep!

Ingredients

Scale

2 cups (300g) butternut squash, cut into cubes
2 teaspoons olive oil
1 head romaine (cos) lettuce, chopped
1/2 cup (60g / 2 oz) feta cheese, crumbled
1/3 cup uncooked quinoa
1/3 cup dried cranberries
1/3 cup pumpkin seeds
200g shredded cooked chicken

Dressing:

2 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon olive oil
Salt and pepper, to taste

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Instructions

Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.
Peel and cube the butternut squash. Toss with 2 teaspoons of oil, salt, and pepper. Roast for 30-40 minutes until tender and browned. Toast pumpkin seeds on a separate tray for 10 minutes until golden.
Cook the quinoa according to package instructions. Spread on a plate to cool in the fridge.
Chop lettuce, shred chicken, and crumble feta.
Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper in a jar. Shake to mix.
In a large bowl, mix lettuce, chicken, quinoa, pumpkin seeds, cranberries, and feta. Toss with dressing.

Notes

Store leftover salad in an airtight container in the fridge for up to 3 days. Use only half the dressing if saving some for later to prevent wilting.

Nutrition

Serving Size: 1/4 recipe
Calories: 320
Sugar: 12.7g
Fat: 16.3g
Carbohydrates: 22.5g
Fiber: 2g
Protein: 22.6g