A quick, tasty salad that’s light and super healthy answers the often asked ‘What’s for dinner?’ chant from a hangry family. Even after a long day in the office, this easy-to-prepare salad is a cracker that ticks all the boxes to satisfy a busy family. We’ve even given you a tip for giving it a Moroccan twist by adding a few extras.
Preparation time: 10 mins | Cook time: 30 mins | Serves: 4
INGREDIENTS:
- 800g butternut pumpkin, peeled, chopped
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 cup walnut pieces
- Olive oil cooking spray
- 600g chicken breast fillets
- 100g spinach and rocket salad mix
- 1 red onion, thinly sliced
Dressing:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp wholegrain mustard
METHOD:
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, maple syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
Bake for 20 to 30 minutes, adding walnuts to the tray for the last eight minutes of cooking or until pumpkin is tender.
Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for six to seven minutes each side or until cooked through. Transfer to a plate. Stand, covered, for five minutes. Thinly slice.
Meanwhile, make Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine.
Place pumpkin, walnuts, chicken, salad mix, onion and dressing in a bowl. Toss to combine. Serve.
Go Moroccan!
Sprinkle Moroccan seasoning over chicken before cooking. Before tossing to combine, add some roasted chickpeas, crumbled feta and pomegranate seeds.
*Thanks to taste.com.au. Full recipe, allergen advice and nutritional info here.
Image by Ben Dearnley