Ingredients

The following ingredients have 2 Servings
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp honey
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • 1 chicken breast
  • 13 oz pumpkin (cut into 1.5" cubes)
  • 2 tsp olive oil
  • Salt & pepper
  • 4 packed heaped cups arugula or baby spinach
  • 1 oz feta
  • 2 tbsp pine nuts

Instruction

  • Preheat oven to 350F.
  • Shake Dressing in a jar.
  • Place pumpkin a bowl, sprinkle with salt and pepper and 2 tsp olive oil. Toss then scatter on tray.
  • Place the chicken in the same bowl with 1 tbsp Dressing. Coat then place chicken on the tray.
  • Bake for 25 minutes, turning the pumpkin at about 15 minutes, until pumpkin is soft and just cooked.
  • Remove chicken and roughly chop.
  • Meanwhile, toast pine nuts in a dry pan over medium heat until golden, then remove immediately and cool.
  • Assemble salad: Place arugula and chicken in a large bowl, drizzle wiht a bit of dressing then toss. Transfer into serving bowl, scatter pumpkin all over, toss gently, then crumble over feta and pine nuts. Drizzle over remaining Dressing then serve.