Pumpkin Salad with Roasted Pine Nuts and Chicken
Ingredients
- 1 1/4 lb. organic chicken breast – cooked and chopped (4 oz per meal)
- 1 medium kabocha pumpkin
- 1 cucumber
- 1 head broccoli
- 3 cups raw spinach leaves
- 2 cup arugula
- 1⁄2 cup raw onion
- Salt & Pepper
- 1⁄2 cup pine nuts
Dressing
- 1⁄4 cup almond milk
- 1 Tbsp Fresh Lemon Juice
- 1 Tbsp Honey
- 1 tbsp apple cider vinegar
- 1⁄4 cup Extra Virgin Olive Oil
- 4 tsp Wholegrain Mustard
Directions
1) Peel and cut pumpkin into 2×2 cm cubes. In a plastic bag, mix the pumpkin cubes with 1 tbsp melted coconut oil, dash of sea salt, and dash of cinnamon….shake it well. On a parchment paper lined baking sheet spread the pumpkin and bake at 375 for 40 minutes. Let it cool.
2) Bake the chicken breast for about 30 minutes at 375, let it cool and then chop it.
3) Prepare the bed of greens, peel, chop and put the onion, cucumber, and broccoli on the greens.
4) Roast the pine nuts on parchment paper for about 6-8 minutes, until browned, watch carefully!
5) Mix all the dressing ingredients in a blender and mix well.
6) In a mixing bowl combine the chicken and the dressing. Scoop a serving of the chicken onto the greens, and then place some pumpkin around the salad. Garnish with pine nuts!