Pumpkin Dijon Salad

One of my most popular salads and minimal effort and ingredients required! Next time you want an easy healthy dinner but you can’t be bothered – save this one!

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It’s as easy as chucking your pumpkin in the oven when you get home from work or it’s nearing dinner time, go have a shower then in the last few mins, whip up your protein and throw the rest together. ⠀

This is a really mineral rich salad with iron, magnesium, zinc and potassium (even without the chicken – great with tempeh for vego option). To have as leftovers, just leave the dressing off that portion until you’re ready to eat or put it on a wrap. I always cook extra pumpkin so I have an easy filler for salads for a couple days. ⠀

Print Recipe

Pumpkin Dijon Chicken Salad

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 2 people

Ingredients

• 2 Cups Chopped Pumpkin
• 4 cups Organic Spinach 100g pack
• 1/4 cup pumpkin seeds pepitas⠀
• 1 Avocado ⠀
• 1 Large Free Range Chicken Breast⠀
• optional – sprouts

Dressing:

2 teaspoons Dijon Mustard, 1 teaspoon maple syrup (or stevia), 1 teaspoon powdered garlic (or 1 clove), 2 teaspoons olive oil. Mix all together in bowl.

Instructions

• Preheat oven to 200° degrees ⠀
• Line a tray with baking paper⠀
• Chop pumpkin and coat lightly with olive oil, Cook for 30-40mins (depending on size – make smaller pieces if wanting to cook quicker)⠀
• Slice chicken breast in half so you have two thin fillets.⠀
• Pan fry either side 3-5 mins or until cooked through.⠀
• Add it all together – Mix spinach and dressing first then add pumpkin on top (it will wilt spinach a little) then stir through all other ingredients. Top with sprouts and a touch of salt if you like.

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A post shared by Michala Torrisi (@qulu.co) on Nov 15, 2018 at 11:51pm PST