Directions:
- Prehest oven to 180°C (160°C if using fan-forced).
- Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
- Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
- Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
- Remove flesh from chicken, SHred flesh and cover to keep warm.
- Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
- TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
- Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.87 Kcal (372 kJ) | ||
| Calories from fat | 46.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Cholesterol | 9.33mg | 3% | |
| Sodium | 93.4mg | 4% | |
| Potassium | 183.1mg | 4% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 18.9mg | 105% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.49 Kcal (576 kJ) | ||
| Calories from fat | 71.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.92g | 8% | |
|---|---|---|---|
| Cholesterol | 14.44mg | 3% | |
| Sodium | 144.5mg | 4% | |
| Potassium | 283.27mg | 4% | |
| Total Carbs | 12.9g | 3% | |
| Sugars | 3.53g | 9% | |
| Dietary Fiber | 2.32g | 6% | |
| Protein | 4.79g | 6% | |
| Vitamin C | 6.3mg | 7% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 29.2mg | 105% | |
| Calcium | 86.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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