Salads are not just a summer thing, you can easily prepare them in a warm version with the last seasonal ingredients. For example, this version with roasted pumpkin, lentils and chicken is perfect for a quick dinner and lunch to go. And that final touch of sweet apple and cranberries? You won't know what heaven tastes like until you try this one! 👌🏻
Nutrition (1 serving)
- 453 kcal
- 28 g carbohydrates
- 22 g fats
- 38 g protein
Per 4 portions
- 4 cups salad mix
- 250 g butternut squash
- 1/2 cup couscous
- apple
- 60 g cranberries
- 40 g roasted pumpkin seeds
- 400 g ready-to-eat chicken breast
- 1/2 cup ready-to-eat brown lentils
- 50 g Feta cheese
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
- salt
- pepper
Instructions
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In the meantime, cook the couscous according to the package directions and mix all the ingredients for the dressing in a small bowl. Lightly heat the R2E chicken in a frying pan.
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When the pumpkin is cooked, just mix all the ingredients in a bowl, add the dressing, crumble the feta on top, add the chopped apple, cranberries and pumpkin seeds and serve.
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So enjoy!
