Chicken & Pumpkin Warm Salad

  • Serves
  • Maintenance
    Dinner Maintenance

400g Pumpkin, 1-2cm pcs

1 large carrot, 1-2cm pcs

Spinach Leaves,

1/2 Red Onion, sliced

Cumin spice

Moroccan spice

2 Tbsp Apple Cider Vinegar

2 Tbsp Olive Oil

1 tsp Maple Syrup

1 tsp Seeded Mustard

salt & pepper (to taste)


1. Add the 2 spices & a little salt & pepper to the chicken, set aside.

2. Coat pumpkin & carrot in a small amount of oil, add some cumin.

3. Bake on an oven tray lined with baking paper for 30mins at 220° or until cooked through.

4. Place onion & spinach in a big bowl, add the chicken, pumpkin & carrot.

5. Dressing: Combine vinegar, oil, syrup & mustard, then drizzle as much as you like over the salad.


Recipe courtesy of Julie Masci, New Life Nutrition