« Back to Academy

Roasted Butternut Squash Salad

« Back to Academy

Roasted Butternut Squash Salad

« Back to Academy

Roasted Butternut Squash Salad

Yields 1 MetPro Servings

MetPro Serving Breakdown:

Protein = 1.5
Meal carbs = 2
Veggie carb = 1
Fats = .5


Ingredients

  • Kale, as much as you'd like, stems removed
  • 1/2 cup Butternut squash
  • 1/3 cup beets, or sub 1/2 a bell pepper if you don't like beets
  • 1/3 cup farro
  • 1/2 an apple
  • 3 oz of cooked shredded chicken breasts

Dressing Ingredients

This is for 1 serving of salad but multiply each ingredient to make more servings

  • ¼ tsp Dijon mustard
  • 1.5 tsp olive oil
  • 1 tsp apple cider vinegar
  • pinch of salt & pepper

Directions

1.) Preheat oven at 400 F. Cut butternut squash in half, removing the insides. Spray both sides with pam and place cut side down on a lined baking sheet. Bake for 30 minutes or until soft. Let cool and then cut into cubes.

2.) Once the squash has cooled, combine all of your salad ingredients together in a bowl. Blend the dressing ingredients together and then pour the mixture over your salad. Enjoy!

Category: Recipes

Take the Metabolic Profile Assessment

Answer a series of questions to learn how Metabolic Profiling can help you reach your transformation goals.

Ready to speak with our experts?

Schedule Consultation

Have a quick question?

Ask Us