Pumpkin, pepita and feta salad

Pumpkin salad recipe

Last week I wrote about the unhealthy meals that sustained me through my first year of university (and my first year of living out of home) that resulted in me gaining a whole lot of weight and losing a whole lot of self-confidence.

This week I have another recipe for you that sustained me throughout a year of university. This salad was my go-to meal prep recipe and helped me to lose a substantial amount of weight, and ultimately change my lifestyle for the better – all on a uni student’s budget (that’s not much you guys).

On a Sunday night, I would cut up a pumpkin into cubes and cook it in a frypan, this was because my dorm oven destroyed pretty much everything that went into it. While the pumpkin was cooking, I would cut two chicken breasts into pieces. I’d remove the cooked pumpkin and leave to cool and cook the chicken with a splash of water in the same pan. After the pumpkin and chicken were cooled, I’d place them in a container, ready to be added to a bowl of mixed lettuce leaves and topped with a crumble of Danish feta during the week.

The salad pictured was made with roast chicken instead of breast, a great healthy way to repurpose leftovers. This is still one of my favourite salad recipes that provides a source of lean protein, nutritious vegetables and most importantly, taste!

Try this pumpkin salad recipe as an easy mid-week dinner for the family or as four meal-prep dishes for one.

Pumpkin, pepita and feta salad
Serves 4
A budget, waist and time friendly pumpkin salad recipe that's great for meal-prepping.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Spray olive oil
  2. 1 large butternut pumpkin (500g), skinned, cut into 3cm cubes
  3. 2 chicken breasts, cut into 3cm pieces
  4. 1/2 square of Danish feta (120g)
  5. 1 large bag of pre-washed lettuce mix (200g, about 4 large handfuls)
  6. 2 Tbsp pepitas
Instructions
  1. Spread pumpkin pieces on a baking tray or frypan and spray lightly with oil.
  2. Roast in oven, or cook pumpkin in a frypan, until the inside of each piece is soft and the outside is crispy.
  3. Once cooked, remove and leave to cool.
  4. In the same frypan, add chicken pieces with a splash of water and cook on medium heat until water is evaporated and chicken is cooked through.
  5. Add more water if it begins to evaporate too quickly before chicken is cooked.
  6. Remove from pan a leave to cool slightly.
  7. Arrange lettuce on four plates or bowls and add 1/4 of the chicken and pumpkin to each.
  8. Top each with crumbled feta and pepitas and serve.
Notes
  1. If you're meal prepping this recipe, store cooled chicken and pumpkin in one container and add lettuce, feta and pepitas just before eating.
Sarah in Shape http://www.sarahinshape.com/
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