Chicken, Kale, Quinoa & Pumpkin Salad
This salad recipe is a nutritious, well-balanced, and protien dense meal perfect for lunch or dinner. It starts with roasted pumpkin cubes, seasoned with olive oil, salt, and pepper. After roasting, it’s added to a mix of hardy kale, tender chicken, and fluffy quinoa. The salad shines with its honey, mustard, and Cider Vinegar Dressing.
MACROS
427 CALORIES
31 PROTEIN
42 CARBS
17 FATS
5 FIBRE
TOTAL TIME
30 MINUTES
SERVES
6 portions
INGREDIENTS
- 400g pumpkin or butternut squash, cut into cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g kale hard stalks removed
- 500g cooked chicken shredded or cut into cubes
- 250g cooked quinoa
Honey, Mustard, and Cider Vinegar Dressing - 4 teaspoons wholegrain mustard
- 4 tablespoons cider/white wine vinegar or lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- ½ teaspoon salt
- Black pepper to taste
INSTRUCTIONS
- Preheat your oven to 220C – 425F.
- Place the pumpkin/squash in a roasting tray and drizzle with olive oil, sprinkle with salt and black pepper. Toss the pumpkin in the oil and seasoning and place in the preheated oven for 20 minutes. Allow cooling for 5-10 minutes before adding to the salad.
- Meanwhile, mix together the dressing ingredients. Simply place all the dressing ingredients into a clean jam jar, screw on the lid, and shake until everything is combined.
- Put the kale in a large bowl and pour over the dressing. Massage the dressing into the kale for about a minute, or until it feels like the kale has softened and is more like the texture of lightly cooked kale.
- Add the quinoa, chicken, and cooled butternut squash to the kale and stir to combine.
- Serve straight away or place in boxes in the fridge for lunches.
Bon appétit!