Balsamic vinegar dressing is my absolute favourite dressing, and it goes especially well with this Chicken Pumpkin salad. The delightful combination of sweet and tangy flavours from the dressing perfectly enhances the earthy richness of roasted pumpkin, succulent chicken, and a medley of fresh vegetables. In just a few simple steps, you can make a delicious and super healthy salad.
Ingredients for this chicken pumpkin salad:
- Butternut Pumpkin
- Chicken breast
- Olive oil
- Balsamic vinegar
- Salt and pepper, to taste
- Canned Chickpeas
- Cherry tomatoes
- Baby spinach leaves
- Snow peas
- Optional toppings:
- Feta cheese
- Pine nuts
Frequently asked questions about the pumpkin salad:
Yes, you can make parts of this salad in advance, such as roasting the pumpkin or cooking the chicken. However, we recommend assembling the salad just before serving to keep it fresh and crisp.
Certainly! You can experiment with various pumpkin varieties, like acorn or kabocha, to add different flavours and textures to the salad. Any type of pumpkin or squash could work.
Absolutely. You can create a vegetarian version by omitting the chicken or substituting it with tofu, tempeh, or your favourite meatless protein source.
If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can be used as substitutes in the dressing. Adjust the quantity to taste. Or use a store-bought ready made vinaigrette. Also see our Dijon Mustard dressing as alternative.
Yes, pre-cooked chicken works well. Use leftover roasted chicken, grilled chicken, or rotisserie chicken to save time.
Be mindful of the roasting time, as overcooking can make the pumpkin mushy. Aim for a golden colour and a fork-tender texture when roasting.