Serves 6
Directions
- 1Mix olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper in the bottom of a large bowl.
- 2Add quinoa, roasted kabocha squash, diced apple, diced red onion, kale, chickpeas to the bowl.
- 3Toss the salad ingredients together.
- 4Portion the salad into containers and top with chicken and goat cheese.
Ingredients
- 1/4 cup olive oil
- 2-3 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- 1/4 cup honey
- salt (optional)
- pepper (optional)
- 2 cup quinoa, cooked
- 2-3 cup kabocha squash, roasted
- 3 cup apple, diced
- 1 whole red onion, diced
- 2 cup kale, massaged in olive oil
- 1 can chickpeas, rinsed
- 3 cup chicken, seasoned and cooked
- goat cheese (optional)
Equipment
large bowltongsmeasuring cupsmeasuring spoonscontainers
Tips
- Massage the kale in olive oil before adding to the bowl.
- If prepping for the week, keep the chicken frozen or separate and add it to the portions throughout the week so it does not spoil as fast.
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