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Roasted Pumpkin and Chicken Quinoa Salad

This is a complete, balanced single-serve meal that combines roasted pumpkin with grilled chicken, quinoa, leafy greens, and walnuts — a genuinely heart-healthy plate with good protein, fiber, healthy fats, and a wide range of micronutrients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Calories: 755
Ingredients Method Notes

Ingredients
  

  • 300 g pumpkin peeled and diced
  • 180 g boneless skinless chicken breast
  • ½ cup cooked quinoa
  • 1 cup mixed leafy greens
  • 15 g walnuts roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ clove garlic minced
  • Fresh oregano or parsley finely chopped
  • Salt and pepper to taste

Method
 

  1. Preheat air fryer to 200°C (400°F).
  2. Toss diced pumpkin with half a tablespoon of olive oil, season with salt and pepper. Air fry for 8–12 minutes until tender and lightly caramelized.
  3. While pumpkin cooks, drizzle chicken with olive oil and season. Grill until cooked through, then slice into thin strips.
  4. In a large bowl, combine cooked quinoa, air-fried pumpkin, and sliced chicken.
  5. Add mixed greens and toss gently.
  6. Whisk together remaining olive oil, balsamic vinegar, minced garlic, herbs, salt, and pepper to make the dressing. Drizzle over the salad and toss to combine.
  7. Scatter walnuts over the top and serve immediately.

Notes

Nutrition: Calories 755 · Protein 53g · Carbs 46g · Fat 40g (sat 6g)
Notes:
Air frying the pumpkin gives it a lightly caramelized texture that works particularly well in salads.
Substitute grilled salmon for the chicken for an omega-3 boost.
Cooked quinoa can be prepared in advance and kept in the fridge for up to 3 days — makes this meal very quick to assemble.