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Pumpkin Chicken Salad Recipe
Ash Tyrrell

Pumpkin Chicken Salad Recipe

I'll be honest with you. I used to think salads were basically a punishment I gave myself between real meals. Then I roasted a tray of golden pumpkin cubes alongside a chicken breast, tossed them into peppery arugula with feta and toasted pine nuts, and drizzled the whole thing in a honey balsamic dressing, and my whole opinion flipped overnight. I made this the first time on a lazy Sunday when I wanted something that felt like fall but didn't want to turn on the oven for hours.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts — this is your protein base, and boneless breasts cook evenly on the same tray as the pumpkin.
  • 1.5 lbs pumpkin cut into 1.5-inch cubes — sugar or pie pumpkin caramelizes beautifully; butternut squash works too.
  • 4 teaspoons of olive oil for roasting — helps the pumpkin and chicken brown instead of steam.
  • Salt and pepper to taste — season both the chicken and pumpkin before they hit the oven.
  • 8 packed cups arugula or baby spinach — fresh greens only since bagged or wilted greens turn watery fast.
  • 2 oz feta cheese crumbled — crumble it yourself from a block for a fresher, creamier bite than pre-crumbled tubs.
  • 4 tablespoons pine nuts — toast them fresh; pre-toasted ones lose their crunch quickly.
  • 3 tablespoons balsamic vinegar for dressing — the tangy backbone of the dressing.
  • 3 tablespoons honey — balances the vinegar's sharpness with warm sweetness.
  • 6 tablespoons extra virgin olive oil for dressing — use a good one since it's front and center in every bite.
  • Salt and pepper to taste (for dressing) — adjust after shaking, dressings mellow a bit once poured.

Method
 

  1. Preheat your oven to 350°F so it's ready the moment your tray is prepped. While it heats, cube your pumpkin into even 1.5-inch pieces so everything roasts at the same pace. I also pat my chicken breasts dry with a paper towel here, which helps them brown instead of steam in the oven.
  2. Add the balsamic vinegar, honey, olive oil, salt, and pepper into your jar, screw the lid on tight, and give it a good shake until it's fully combined. I like making this first so the flavors have time to meld while everything else cooks. Set it aside on the counter.
  3. Place your cubed pumpkin in a mixing bowl with the olive oil, salt, and pepper, then toss until every piece is coated. Scatter it out in a single layer on your baking sheet so it roasts instead of steams. Give the pieces a little breathing room between them.
  4. In the same bowl, add your chicken breasts with about a tablespoon of the dressing you just shook up. Turn the chicken to coat it evenly, then nestle it onto the same tray as the pumpkin. This is the step that makes the whole thing so efficient.
  5. Slide the tray into the oven and roast for 25 minutes, flipping the pumpkin around the 15-minute mark so it browns evenly on both sides. You're looking for pumpkin that's fork-tender and chicken that's cooked through with a nice golden color on top.
  6. Pull the tray out and let the chicken rest for a couple of minutes before roughly chopping it into bite-sized pieces. Resting keeps the juices inside instead of running out onto your cutting board. I usually use this time to start toasting my pine nuts.
  7. Add the pine nuts to a dry skillet over medium heat and toast them, shaking the pan often, until they're golden brown. This only takes a couple of minutes, and they burn fast, so don't walk away. Remove them from the heat the second they're done.
  8. In your large salad bowl, toss the arugula and chopped chicken with a bit of dressing first, then transfer it to your serving dish. Scatter the warm pumpkin over the top, crumble on the feta and pine nuts, and finish with the remaining dressing before serving right away.

Notes

  • I always roast the pumpkin a little longer than I think it needs, because slightly caramelized edges add so much flavor compared to just-tender pieces.
  • I toast my pine nuts in the same pan I'll use later for anything else that day, so I'm not adding extra dishes to the sink.
  • I taste my dressing before pouring it on, since honey brands vary in sweetness and I sometimes add an extra splash of vinegar to balance it.
  • I keep my chicken and pumpkin slightly warm when I toss the salad, because it wilts the arugula just enough without turning it soggy.
  • I crumble my feta by hand instead of buying pre-crumbled, since it tastes noticeably fresher and creamier.