Maple roasted pumpkin and chicken salad
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How to make Maple roasted pumpkin and chicken salad
Yield = 4Prep time: 0:10
Cook time: 0:45
Total time: 0:55
Ingredients
- 800g butternut pumpkin, peeled, chopped
- 2 tablespoons maple syrup
- 1 tablespoon 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
Mustard dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon wholegrain mustard
Method
- Step 1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
- Step 2 Bake for 20 to 30 minutes, adding walnuts to tray for the last 8 minutes of cooking, or until pumpkin is tender.
- Step 3 Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for 6 to 7 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
- Step 4 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.
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