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Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad

Updated On: May 15, 2024

Mustard Crusted Chicken over a quinoa and roasted pumpkin salad with creamy goat cheese. This is a perfect dinner salad that is packed with good for you ingredients like baby arugula and pumpkin.

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 mustard crusted chicken salad.

Ingredients you’ll need


  • Chicken breasts
  • Bourbon Molasses Mustard or other grainy mustard
  • Garlic cloves
  • Grapeseed oil or olive oil
  • Salt
  • Fresh thyme leaves
  • Salt and black pepper


  • Pumpkin or butternut squash
  • chili powder
  • Crushed red pepper flakes
  • Grapeseed oil or olive oil
  • Salt and black pepper
  • Dry quinoa
  • Balsamic vinegar
  • Baby arugula or Spinach
  • Goat cheese or feta cheese
Mustard Crusted Chicken Quinoa Pumpkin Salad | farmgirlgourmet.com

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!

Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad

A quick and healthy salad of steamed quinoa, roasted pumpkin, crotin cheese, baby arugula and topped with mustard crusted baked chicken.
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 2 Servings



  • 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
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme leaves
  • salt and pepper


  • ½ 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
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 2 cups baby arugula
  • ¼ 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.


Calories: 934kcalCarbohydrates: 84gProtein: 68gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 161mgSodium: 1897mgPotassium: 2690mgFiber: 10gSugar: 12gVitamin A: 30822IUVitamin C: 39mgCalcium: 292mgIron: 9mg
Tried this recipe? I’d love to see what you made!
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Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Hello! I happened to come across your recipe when searching for a seasonal chicken/quinoa salad for autumn (here in london, uk). I tried it out today and absolutely love it! The flavours go together so perfectly! This recipe’s going on my frequent favourites list! Thank you!!

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  3. Betty Sttern says:

    Please add nutrition information to your recipes

  4. Pingback: Veggie Mac & Cheese Gratin - Farmgirl Gourmet
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