Maple Roasted Pumpkin and Chicken Salad

Ingredients (serves 4)

• 800g butternut pumpkin, peeled, chopped
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 cup walnut pieces
• olive oil cooking spray
• 600g chicken breast fillets
• 100g spinach and rocket salad mix
• 1 red onion, thinly sliced

• Mustard dressing

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon wholegrain mustard

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
2. Bake for 20 to 30 minutes, adding walnuts to tray for the last 8 minutes of cooking, or until pumpkin is tender.
3. Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for 6 to 7 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
4. Meanwhile, make Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, walnuts, chicken, salad mix, onion and dressing in a bowl. Toss to combine. Serve.

Notes

• 
  You could use 1/4 cup pine nuts instead of walnuts. Add to salad with dressing in step 4.