Roast Pumpkin, Chicken and Honey Mustard Salad

Roast Pumpkin, Chicken and Honey Mustard Salad

Prep
25
Cooking time
25
Serves
4

Method

  1. Preheat oven to 180C. Line an oven tray with baking paper. Arrange pumpkin wedges in a single layer and drizzle with olive oil. Season. Bake for 25 minutes or until golden and tender. Set aside for 15 minutes to cool. 
  2. Put spinach and rocket in a large bowl and add 2 Tbsp of the dressing. Toss well to coat.  
  3. Arrange spinach mixture, pumpkin and chicken on a serving board or serving platter. Scatter over pine nuts and feta then drizzle with a little of the dressing. Season with a little black pepper.  
  4. Serve remaining dressing on the side to add as you desire.

Ingredients Chevron Icon

Salad

  • 1kg kent pumpkin, seeded, cut into thin wedges
  • 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • Sea-salt flakes and freshly ground black pepper, to season
  • 2 cups baby spinach leaves
  • 2 ½ cups rocket leaves
  • 1 x quantity of Cobram Estate Honey Mustard Dressing
  • 2 small chicken breasts, grilled, thinly sliced
  • 1 Tbsp pine nuts, toasted
  • 100g Greek style feta, crumbled

Dressing

  • ½ cup Cobram Estate Classic Extra Virgin Olive Oil
  • 2 Tbsp honey
  • 2 Tbsp white wine vinegar
  • 1 Tbsp wholegrain mustard
  • 1 tsp dijon mustard
  • Salt and pepper, to season
  • Fill ingredients into a jar, shake and pour