Chicken and Pumpkin Salad Bowl

I love a meal that comes together quickly but still feels satisfying, and this Chicken and Pumpkin Salad Bowl is exactly that. It’s packed with protein, full of flavor, and the perfect mix of warm and fresh ingredients. The roasted pumpkin brings a natural sweetness, the chicken adds hearty protein, and the creamy feta balances it all out. And let’s not forget the pickled red onions—because a little tangy crunch makes everything better! Whether I need a quick lunch, a post-workout meal, or just something delicious without too much effort, this bowl always delivers.

Why This Salad Bowl Rocks

High-Protein: This bowl packs over 40g of protein, yay.

Nutrient-Packed: It’s full of not just protein, but fiber, healthy fats, and vitamins, making it a wholesome, balanced meal.

Quick & Easy: Dicing the chicken speeds up cooking, making it perfect for a fast yet satisfying meal.

Customizable: Easily swap ingredients to suit your tastes or dietary preferences. (Check notes on ingredients and variations)

What you’ll need and variations

Chicken: Use boneless, skinless chicken breasts for lean protein. For extra flavor, marinate the chicken in olive oil, and spices for 30 minutes before cooking. For a vegetarian or vegan version, swap chicken for tofu (pressed and cubed) or chickpeas (roasted for extra crunch).

Pumpkin: Fresh pumpkin can be a bit tough to prep, so you can use butternut squash or sweet potatoes as alternatives—they’re easy to roast and bring a similar sweetness and texture. If you’re short on time, frozen pumpkin or squash cubes are a convenient option.

Salad Leaves: You can use any leafy greens such as spinach, arugula, kale, or mixed greens. Kale is a bit tougher, so consider massaging it with a little olive oil to soften it.

Feta: Swap feta for other cheeses like goat cheese or crumbled blue cheese if you’re craving something tangier. For a dairy-free version, try a vegan feta.

Pickled Red Onions: If you don’t have pickled red onions, you can easily make your own by soaking thinly sliced onions in a mixture of vinegar, sugar, and salt for at least 30 minutes. Alternatively, fresh red onions can work if you prefer a milder flavor.

Dressing: A simple drizzle of balsamic vinegar or olive oil. For a creamy option, tahini or a yogurt-based dressing can elevate the flavors.

This salad is extremely versatile, so feel free to experiment with the ingredients based on your personal

How to make this delicious salad bowl

1. Roast the Pumpkin: Preheat your oven to 375°F (190°C). Toss the pumpkin cubes with olive oil, cinnamon, salt, and pepper in a bowl until well coated. Spread the pumpkin evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

2. Cook the Diced Chicken:

While the pumpkin roasts, heat a tablespoon of olive oil in a skillet over medium-high heat. Season the diced chicken with paprika, garlic powder, salt, and pepper. Add the diced chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and fully cooked through.

3. Assemble the Salad Bowl: In a large bowl, layer the salad leaves as the base. Add the roasted pumpkin on top of the salad. Sprinkle the cooked diced chicken over the pumpkin. Add crumbled feta cheese and pickled red onions. Drizzle a little olive oil and balsamic vinegar over the salad for extra flavor.

4. Serve and Enjoy: Toss everything gently to combine, or leave the ingredients as layers for a beautiful presentation. Serve immediately for a fresh and nutritious meal.

Macros & Nutrition (Per Serving)

Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1 and a half cups (1/2 of the recipe). (These values are estimates and can vary depending on the exact ingredients used and portion sizes.)

• Calories: 475 kcal
• Protein: 44g
• Carbs:23g
• Fat:24g
• Fiber: 5g

Meal Prep & Storage Tips

Meal Prep Tips: Divide the salad into individual containers for easy grab-and-go meals. Make sure the containers are airtight. To avoid soggy salad, store dressing separately. You can use a small container or dressing bottle to keep the dressing on the side, adding it right before eating.

Storage Tips: After preparing the salad bowl, store it in the fridge as soon as possible. The bowl will typically stay fresh for about 1-2 days when stored this way. For longer storage, consider keeping the protein and veggies in one container and the salad greens in another.

To Reheat: If you want to eat the salad warm, you can heat the protein and roasted veggies in the microwave or stovetop. Then, add the cold ingredients (like greens, feta, and onions) afterward. For a warm bowl, mix the reheated items with the fresh salad ingredients, drizzle with dressing, and enjoy!

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