Roasted Pumpkin Salad with Chicken

A tasty variationon my salad with roasted pumpkin:

Chicken instead of feta cheese!

Ingredients:
- 1/2 small pumpkin (200-250 gr), seeded and cut into chunks
- baby spinach leaves, lettuce, rucola or any salad you like
- fresh green beans (50-70 gr), cooked
- 6-10 white mushrooms (70-100 gr)
- a chicken breast (125-150 gr)
- 1 tbsp olive oil
- 1 tsp thyme
- salt and pepper
- chicken herbs
- 1 tbsp balsamic vinegar
- raisins/cranberries and/or pumpkin seeds (optional)
- honey to drizzle over your salad

Method:

Preheat oven to 200°C/400°F.

Toss the pumpkin in olive oil along with the thyme and a couple pinches of salt, and turn out onto a baking sheet (you can use aluminium foil too).

At the same time, toss the champignons with a bit of olive oil, sprinkle with salt, and turn out onto the same baking sheet.
Roast for about 25 minutes. Meanwhile wash and dry the baby spinach.

Now, add the cooked beans onto the (same) baking sheet.

Roast for about 15-20 minutes or until pumpkin is brown and caramelized.

Season chicken breast with chicken herbs and bake in a pan with olive oil or grill. When ready, cut in pieces.

Dress your plate with the spinach leaves (or salad you have chosen). Add the roasted pumpkin, mushrooms and green beans. Add the chicken breast and drizzle with some salt, pepper, balsamic vinegar and raisins/cranberries/pumpkin seeds.

If you like it sweet, drizzle some fluid honey on the salad. Lovely combination with chicken en pumpkin!

Enjoy!