Superfood Fall Salad Recipe with Tangy Pumpkin Vinaigrette Dressing (Gluten Free, High Fiber, Flexible)

Instructions

1. Heat olive oil in skillet over medium heat. Meanwhile, place chicken cutlets in a small/medium mixing bowl. Sprinkle in mustard powder, salt, and pepper, and stir until seaonings are eveny distributed over chicken cutlets.
2. Once oil is heated, place chicken cutlets in oil. Turn heat down to medium low, and cover. Cook covered for abot 3-5 minutes, flip chicken and repeat on other side until cooked through. Once cooked through, remove lid, and cook until both sides of chicken are lightly browned (about 5-6 minutes or less total). Chicken dries out quickly, so be sure to remove from heat in a timely manner. When cooked, remove from heat and cover to keep warm.
3. While chicken is cooking, prepare your dressing. Add all ingredients to a bowl, and whisk until well combined. (Alternatively, feel free to use a blender to mix your dressing.)
4. Prepare your salad. Add all salad ingredients (except quinoa, pecans and pepitas) to a large bowl, and mix until ingredients are evenly distributed.
5. In a small skillet, add pecans and pepitas. Toast over low-medium heat until fragrant. This is a quick process, so stir frequently. Ingredients will be warmed through, slightly toasted, and darkened in color when done.
6. Assemble your salad(s). Add salad base to bowl, then quinoa, then chicken (or protein of choice), then pecans and pepitas, and finally add your dressing to taste. (*If storing salads for future meals, store quinoa, pecans, pepitas, or dressing separately until ready to serve.) Sprinkle with feta cheese if desired.