What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!
Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat!
This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well.
- 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry.
- 2 cups of pumpkin, cubed
- 6-12 (or more) cloves garlic
- 2/3 cup walnuts (pecans would work well too!)
- 4 long rashers of bacon, grilled crispy and cut small
- 3 tomatoes, seeded and cubed
- 2 spring onion, sliced thin
- 2-3 cups salad mix
- 1 small red onion, sliced thin
- Olive oil
- Sweet paprika, black pepper and salt to season
Heat oven to 180C.
Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes to crisp the cubes up.
Cook bacon (under a grill or in a pan) until nice and crispy. Pat dry and let cool. Once cooled down, cut into thin short strips.
Mix salad (everything except the roast pumpkin and garlic so they don’t get mushy while mixing!) in a large bowl. Toss well and plate up.
Arrange roast pumpkin and garlic over the salad and serve immediately.
If you’re allowing dairy into your diet, you might want to garnish the salad with some good quality parmesan or maybe even a dollop of goat’s cheese.