Pumpkin, Chicken, Walnut, and Apple salad
Ingredients
For the chicken
- 1 lb. organic chicken breast
- 2 cloves minced garlic
- 2 teaspoons dried oregano
- Juice of ½ lemon
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ tsp pepper
For the pumpkin
- 1 lb. Kabocha/Japanese Pumpkin cut into small bite sized pieces
- Generous pinch sea salt
- 1 tablespoon avocado oil
For the remainder of the salad
- ⅓ cup walnut halves
- 8 cups mixed salad greens
- 1 large apple cut into small cubes
For the dressing
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon honey or coconut nectar
- ½ teaspoon Dijon or wholegrain mustard
- Pinch of salt and pepper
- Plus, 3 cups mixed salad leaves
Directions
1) Preheat the oven to 400 F.
2) Combine the marinade ingredients all over the chicken and set aside for 5-10 minutes.
3) In a bowl, toss together the pumpkin with 1 tbsp coconut oil and sea salt. Spread the pumpkin on a flat baking sheet and roast for 15-20 minutes.
4) Drain the chicken from the marinade and put the chicken into a baking dish. Bake the chicken for 25 min.
5) Chop the walnuts into small pieces. Heat a tsp of coconut oil in a fry pan and toast the nuts for a few minutes until they start to brown.
6) When the pumpkin is done, remove it and allow it to cool.
7) Cut the chicken into small pieces after it has cooled.
8) Assemble the salads by splitting everything into 4 equal portions.