Ingredients
Directions
Step 1
Preheat oven to 180°C. Roast pumpkin for 20minutes or until tender.
Step 2
Heat a pan on medium high heat with a little extra virgin olive oil and cook chicken for 10minutes or until cooked through. Remove from pan, shred and keep warm.
Step 3
For the dressing, add ingredients to a blender and blend until combined.
Step 4
Combine kale, cabbage, brussel sprouts, pomegranate seeds, pumpkin seeds, almonds, warm chicken and pumpkin.
Step 5
Divide salad among 4 bowls and top with dressing.
Details
- Serves
4
Nutrition
- Energy
1,908 kJ (456 calories)
- Fat
29.5 g
- Fiber
10.6 g
- Protein
26.7 g
- Sodium
262 mg
- Sugar
9.5 g
About the author
Susie Burrell
Susie Burrell is an accredited practising dietitian and nutritionist based in Sydney, Australia. She started her career as a clinical dietitian at The Children’s Hospital at Westmead in the area of childhood obesity. She now works in private practice at her own clinic and consults to the food industry and media. She is also an author and host of The Nutrition Couch podcast. Find out more at susieburrell.com.au