Roasted Pumpkin Chicken and Feta Salad

Roasted Pumpkin, Chicken and Feta Salad
Gluten Free, Cow Dairy Free, Refined Sugar Free, Egg Free

Ingredients

– 1 butternut pumpkin cut into small cubes
– 1 Tablespoon olive oil
– 500g chicken thigh fillets, diced
– 1 Tablespoon dried basil
– sea salt and pepper
– 3 cups baby spinach
– 1/2 cup raw walnuts
– 100g sheep’s milk feta cheese (Bulgarian)
– 1 whole lime, juiced

Method

1. Pre heat oven to 200 C
2. Cut butternut pumpkin into small cubes and place on a baking tray lined with baking paper. Drizzle with 1/2 Tablespoon of olive oil and season with a pinch of salt. Toss in the tray and put in oven and roast until pumpkin has softened and is starting to brown slightly
3. While pumpkin is roasting, heat 1/2 Tablespoon of olive oil in a frying pan. Season cut up chicken thigh pieces with a large pinch of salt, pepper, dried basil and 2 teaspoons of lime juice. Cook the chicken in the pan until golden brown and cooked through.
4. To make the lime dressing. Squeeze the rest of the lime into a small jug and add a large pinch of salt and white pepper.
5. Once pumpkin is ready spoon into a large salad bowl. Add cooked chicken and spinach leaves. Sprinkle walnut kernels and crumbled feta pieces over the top
5. Pour lime dressing over top and toss slightly.

(I have also made this salad as a vegetarian salad by omitting the chicken. )

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