Roasted butternut, quinoa & chicken salad with lime
- ¾ cup pumpkin seeds
- 8 sprays cooking spray
- 1 tsp smoked paprika
- 3 ¼ cups butternut squash, pre-chopped
- 1 cup dry quinoa
- 1 shallot
- 1 jalapeno pepper
- 3 ½ tbsp chopped cilantro
- 1 lb rotisserie chicken
- 2 tbsp olive oil
- 1 ⅔ limes
- 1 tsp minced garlic
Preheat oven to 350 degrees. Spread pumpkin seeds on a baking sheet and spray with cooking spray; sprinkle with smoked paprika. Bake 6 to 8 minutes, until browned and fragrant. Transfer to a bowl.
Increase oven temperature to 400 degrees. Place butternut squash on the baking sheet and spray with cooking spray; sprinkle with salt. Bake 30 minutes, or until softened.
Meanwhile, prepare quinoa according to package instructions. Peel and mince shallot. De-seed and mince jalapeno pepper. Mince cilantro.Shred rotisserie chicken into bite-sized pieces.
In a small bowl, whisk together olive oil, 4 tbsp lime juice, the shallot, garlic, jalapeno pepper and 4 tsp lime zest. Season with salt and pepper to taste.
Combine cooked butternut squash, rotisserie chicken, quinoa, half the pumpkin seeds and half the cilantro in a bowl. Toss with dressing. Garnish with remaining pumpkin seeds and cilantro.