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.
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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
