My garden is busting with arugula right now. It’s growing like it’s name – Rocket. I had a Ghost Pumpkin on hand in my cellar from the previous fall and wanted to make a healthy salad for my husband for lunch. Using a grainy mustard to crust a chicken breast adding so much flavor and the addition of quinoa and tart goat cheese rounded out all of the flavors of this beautiful salad.
Adding grapeseed oil to the dressing makes it fruity and not overpowering with a light taste. I have been choosing grapeseed oil over olive oil lately and love how versatile it is to cook with. I hope you’ll give this recipe a shot. It’s packed full of flavor and good for you ingredients!
A quick and healthy salad of steamed quinoa, roasted pumpkin, crotin cheese, baby arugula and topped with mustard crusted baked chicken.
- 2 chicken breasts, boneless skinless
- 2 tablespoons Bourbon Molasses Mustard (or other grainy mustard)
- 3 large garlic cloves, minced
- 2 tablespoons plus 1/2 cup grapeseed oil (or olive oil)
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme leaves
- salt and pepper
- 1/2 of a 2.5 lb pumpkin, skinned, seeded & diced (or butternut squash)
- 1 tablespoon chili powder
- pinch of crushed red pepper flakes
- 1-2 tablespoons grapeseed oil, such as Pompeian Grapeseed Oil
- salt and pepper to taste
- 2 cups water
- 1 cup dry quinoa
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 cups baby arugula
- 1/4 cup crumbled goat crotin or feta cheese
- Preheat oven to 425 degrees F.
- Spray a small baking sheet with cooking spray. Place chicken breasts on the sheet and sprinkle lightly with salt and pepper.
- In a small bowl mix together the mustard, garlic, 2 tablespoons grapeseed oil, salt and thyme. Stir well to combine. Spread about 2 teaspoons of the mixture on each of the chicken breasts reserving about 1 tablespoon of the mixture for the salad.
- Place chicken breasts in the oven and bake for 20-25 minutes, or until done. Remove and allow to cool slightly.
- Meanwhile add the pumpkin to a large rimmed baking sheet and sprinkle with the chili powder, crushed red pepper flakes, grapeseed oil and salt and pepper to taste. Bake at 425 for 40 minutes, or until fork tender. Remove and allow to cool slightly.
- In a medium saucepan, bring the water to a boil. Add the quinoa and 1/2 teaspoon of salt and bring back to a boil. Turn to medium low and cook for 15 minutes, or until all of the water is absorbed. Add to a large serving bowl and add the pumpkin, arugula, crotin and salt and pepper to taste.
- Add 1/2 cup of grapeseed oil and the 1 tablespoon of balsamic vinegar to the reserved mustard mixture and whisk to combine. Add to the quinoa mixture and toss lightly to coat. Slice the chicken breasts and top the salad. Serve immediately.