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pumpkin salad

Warm chicken and pumpkin salad

As we leave summer it isn’t quite time for stews and soups, but we’ve lost that need to eat cold food all day. So here is a compromise, a warm pumpkin salad.


Serves: 4

Number of ingredients: 10

Difficulty: Easy

To cook: 30 minutes

To prep: 15 minutes

Nutrition per serving

  • Energy: 1607kJ

  • Protein: 31.9g

  • Total fat: 10.7g

  • -satu rated fat: 1.7g

  • Total carbohydrate: 31.1g (2 exchanges)

  • Fibre: 11.5g

  • Sodium: 68.1mg


  • 1.5kg pumpkin, seeds removed, skin on, cut into bite sized pieces
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic, peeled
  • 2 teaspoon store bought dukkah (a flavoursome spice)
  • 300g cooked barbeque chicken, skinned and shredded
  • 120g baby spinach leaves
  • 200g cherry tomatoes, washed and cut in half
  • 1 x 400g can brown lentils, drained and rinsed, gives about 240g lentils
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil, extra


  1. Pre-heat oven to 180C and line an oven tray with baking paper.
  2. Toss the pumpkin in the oil with garlic in a bowl then place on the oven tray in a single layer. Roast for 30 minutes or until brown and cooked through.
  3. Place in a big serving bowl together the shredded chicken, drained and rinsed brown lentils, baby spinach leaves, cherry tomato halves, roasted pumpkin, while the pumpkin is still quite hot.
  4. In a jar or bottle with a screw top, mix the vinegar, 1 teaspoon oil and roasted garlic. Shake well.
  5. Dress the warm salad and toss.
  6. Sprinkle over the dukkah, toss again and serve.