Roasted Butternut Squash, Brussel Sprout and Quinoa Salad

Ingredients: (serves 4 people)

  • 1 Butternut Squash 
  • 1 packed of Brussel Sprouts (about 12) 
  • 4 Chicken Cutlets 
  • 2 cups of chopped kale 
  • 1 packed of Instant Quinoa (or if you have time make it from scratch)
  • Salt/Pepper 
  • Garlic Powder 
  • Olive Oil (sprinkle)
  • Lemon Juice (1/2 of a lemon)
  • 1/3 of a cup of cranberries 
  • Sprinkle of Feta Cheese 
  • Splash of White Wine 


For the Veggies:

  1. Preheat the oven to 400 degrees
  2. Peel, pit and slice the Butternut Squash into cubes. Make sure you remove all of the seeds from the inside. 
  3. Slice the Brussel Sprouts into a half. 
  4. Place veggies onto a baking sheet - make sure to put some tin foil down first so that it is an easier clean up. 
  5. Sprinkle some olive oil, garlic powder, salt and pepper onto the veggies. Mix around with a fork so it is evenly distributed. 
  6. Bake for about 25-30 minutes until the vegetables are cooked all the way through.  

For the Chicken:

  1. Season the chicken with some salt, pepper and a little bit of garlic or all-season salt. 
  2. Place on high heat in a frying pan with a dash of olive oil. 
  3. Chicken cutlets cook pretty quickly so it should only cook for about 2-3 minutes per side at the latest. 
  4. To add some flavor to the chicken, add a splash of white wine to the pan after you flip the chicken to the other side. 
  5. Make sure to check that the inside of the thickest part of the chicken is not pink. 

Creating the Salad: 

  1. Place about 2 cups of chopped kale and 1/3 cup of cranberries into a big mixing bowl
  2. Add the roasted veggies, pre-cooked quinoa into the bowl as well. 
  3. Slice chicken cutlets into cubes and add into the salad. 
  4. Sprinkle some feta cheese and the lemon juice and mix together. 
  5. Add some additional pepper for extra flavor. 

Plate and eat!