Ensalada de pollo, calabaza y feta

Ingredientes

• 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
• 200 g shredded cooked chicken
• 2 tablespoons balsamic vinegar
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste

Preparación

1. 1

   Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.

2. 2

   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.

3. 3

   Cook the quinoa according to package instructions. Spread on a plate to cool in the fridge.

4. 4

   Chop lettuce, shred chicken, and crumble feta.

5. 5

   Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper in a jar. Shake to mix.

6. 6

   In a large bowl, mix lettuce, chicken, quinoa, pumpkin seeds, cranberries, and feta. Toss with dressing.