Roasted pumpkin, juicy chicken, crisp greens - and that sweet tang of balsamic dressing. This chicken pumpkin salad is everything I love in one bowl: hearty enough for dinner, fresh enough for lunch, and so simple to throw together.
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Why I Love This Chicken Pumpkin Salad
- Balanced flavours - sweet pumpkin, tangy balsamic, juicy chicken.
- Meal prep friendly - roast extra pumpkin and chicken for lunches all week.
- Flexible - swap for grilled steak, goats cheese, or swap chickpeas for lentils.
- Nutritious - a perfect mix of protein, fibre, and greens.
Ingredients for this chicken pumpkin salad
- Butternut Pumpkin - Sweet, nutty, and caramelises beautifully in the oven.
- Chicken breast - Lean, tender protein that cooks in minutes.
- Olive oil - Adds richness and helps everything roast or sauté to perfection.
- Balsamic vinegar - Tangy and slightly sweet for that signature salad zing.
- Honey - Balances the balsamic with a golden sweetness.
- Canned chickpeas - Creamy, nutty little protein powerhouses.
- Cherry tomatoes - Juicy pops of colour and freshness.
- Baby spinach leaves - Tender greens loaded with nutrients.
- Snow peas - Crisp, sweet, and fresh - no cooking needed.
- Feta cheese (optional) - Salty, creamy crumbles for extra indulgence.
- Pine nuts (optional) - Buttery crunch that toasts in minutes.
See recipe card for quantities.
Instructions
Time needed: 35 minutes
- Roast the Pumpkin
Preheat oven to 220°C (fan-forced).
Toss pumpkin with olive oil, salt, and pepper.
Spread in a single layer on a baking tray lined with baking paper.
Roast for 20 minutes or until golden and just tender - avoid overcooking, you don't want mushy pumpkin. - Cook the Chicken
Heat olive oil in a frying pan over medium-high heat.
Season chicken strips with salt and pepper.
Cook for 4-6 minutes, turning once, until cooked through.
Cooking time will depend on how thinly you sliced them. - Make the Balsamic Dressing
In a screw-top jar, combine olive oil, balsamic vinegar, and honey.
Season with salt and pepper.
Shake well until combined, taste, and adjust seasoning. (The flavour will mellow once tossed with the salad.) - Assemble the Salad
In a large serving platter, combine chickpeas, tomatoes, spinach, snow peas, roasted pumpkin, and chicken.
Drizzle with your desired amount of dressing and toss gently.
Serve with extra dressing on the side. - Add Optional Toppings
Feta: Add half before tossing the salad, then scatter the rest just before serving.
Pine Nuts: Toast lightly in a dry frying pan until golden, watching carefully so they don't burn. Sprinkle over just before serving.
Variations and substitutions
- Swap the chicken for sliced grilled steak, or grilled halloumi.
- Grains: Add quinoa, farro, or couscous for extra bulk.
- Greens: Mix in rocket or baby kale for a peppery kick.
Top Tip
If making ahead, store the dressing separately and toss through just before serving to keep the greens fresh and crisp
FAQ about this pumpkin chicken salad
Yes! You can roast the pumpkin or cook the chicken ahead of time. Just wait to assemble until you're ready to serve so everything stays fresh and crisp.
Absolutely. You can use any pumpkin or squash for this recipe.
Definitely. Skip the chicken or swap it for tofu, grilled halloumi, or your favourite plant-based protein.
Red wine vinegar or apple cider vinegar make great substitutes - just adjust to taste. Or, go for a ready-made vinaigrette. You could also try our Dijon Mustard Dressing for a change.
Yes. Leftover roast chicken, grilled chicken, or even rotisserie chicken will save you time and work perfectly here.
Keep an eye on the roasting time. You're looking for golden edges and fork-tender pieces - that's the sweet spot before it starts to break down.
More recipes from my Pumpkin Series
This recipe is part of my Cozy Pumpkin Series - a handpicked collection of my favourite pumpkin recipes for fall. You can also browse the whole series on my Easy Pumpkin Recipes Pinterest board.
Chicken Pumpkin Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
This super easy Pumpkin salad with chicken is a delicious hassle-free recipe perfect for lunch or light meal.
Ingredients
For the Roasted Pumpkin:
- 600g Butternut Pumpkin, cut into 1.5 cm pieces
- 1 tbs Olive oil
- Salt and pepper, to taste
For the Chicken:
- 600g Chicken breast, cut in thin strips
- Olive oil for frying
Balsamic Dressing:
- 80 ml Balsamic vinegar
- 40 ml Honey
- 100 ml Extra Virgin Olive Oil
- Salt and pepper, to taste
For the Salad:
- 1 can Chickpeas, drained
- 1 punnet Cherry tomatoes, halved
- 140g Baby spinach leaves
- 200g Snow peas, trim and remove strings
Optional variations:
- 100g Feta cheese, crumbled.
- 40g Pine nuts
Get Recipe Ingredients
Instructions
Preheat the oven to 220 degrees.
Roast the pumpkin:
- Toss the pumpkin with olive oil and season with salt and pepper.
- Line a baking tray with baking paper. Place the pumpkin in a single layer on the tray.
- Bake for 20 minutes or until golden and tender. Avoid overcooking the pumpkin, it should be just tender, not mushy.
Chicken
- Meanwhile, heat some oil in a frying pan over medium-high heat. Season the chicken and cook for 4-6 minutes or until cooked through, depending on how thin it was sliced.
For the Dressing:
- In a screw-top jar, combine the olive oil, balsamic vinegar, and honey. Season with salt and pepper.
- Shake the jar until well combined. Taste and adjust seasoning. The dressing will initially have a tangy strong flavour, but will mellow out once combined with all the ingredients.
Assemble the Salad:
- Combine chickpeas, tomatoes, spinach, pumpkin, snow peas, and chicken in a serving platter.
- Add as much dressing as you like and toss well.
- Serve with remaining dressing and add toppings below if you like.
Optional toppings:
- Add half the feta just before tossing the salad in the assembly step.
- Then top the salad with the remaining feta just before serving.
- Toast the pine nuts lightly in a dry frying pan, just until golden brown. Take care not to burn, and remove as soon as they start to brown. Top the salad just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken
- Method: Roasting
