Roast Pumpkin and Chicken Balsamic Salad


  • 1/2 Butternut Pumpkin
  • 2 chicken breast
  • 2 tablespoon olive oil
  • salt and pepper, to season
  • 100g baby spinach leave, washed and stems removed
  • Red onion, thinly sliced
  • Red capsicum, thinly sliced
  • 250g cherry tomato, sliced in half
  • 150g fetta, diced
  • Praise Zero Balsamic and Herb Dressing, to taste


  1. Preheat oven to 180C, fan forced
  2. Peel and dice pumpkin into small bite size pieces
  3. Heat 1 tablespoon oil in a frying pan over medium-high heat, cook chicken for 2 to 3 minutes each side or until browned
  4. Place chicken and pumpkin into a baking tray, drizzle remaining 1 tablespoon of oil over pumpkin pieces and season pumpkin and chicken with salt and pepper.
  5. Bake in oven for 20-25 minutes or until chicken has cooked through and pumpkin is tender and golden.
  6. Remove chicken and pumpkin from oven, while cooling prepare salad
  7. Place spinach, onion, capsicum, cherry tomatoes, feta into salad bowl. Top with pumpkin, chicken and Praise Zero Balsamic and Herb Dressing.
  8. Serve and enjoy.