Smoked chicken, pumpkin and cranberry salad

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

700g peeled pumpkin, cut in 2cm cubes (3 cups)
freshly ground black pepper
320g smoked chicken, chopped in 2cm pieces
¼ cup dried cranberries
4 cups cos lettuce, shredded
3 carrots, julienned
2 stalks celery, roughly sliced
1 red onion, finely sliced
400g can chickpeagarbanzoXsgarbanzosX in spring water
6 tablespoons balsamic vinegar
3 tablespoons hulled tahini

Instructions

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1 Preheat the oven to 180°C on fanbake. Place pumpkin on a roasting tray, season with pepper and place in the oven for 20 minutes until soft and golden.

2 Place the rest of the ingredients in a large salad bowl and toss well. Add the warm pumpkin and serve.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 25 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 18 g

Dietary fibre 14 g

Sodium 720 mg

Calcium 250 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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