Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

Savor a delightful balance of sweet roasted pumpkin, tangy feta, and peppery baby spinach, elevated by a luscious honey balsamic dressing and lean grilled chicken breast. This salad offers a burst of flavors and textures that will delight your palate while fueling your day.

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NUTRITION

519kcal
Protein
40g
Fat
15.3g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Pumpkin (116g)

1 oz Feta Cheese (28g)

2 cups Baby Spinach (60g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Honey (21g)

1 tbsp Balsamic Vinegar (16g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the pumpkin cubes lightly with a bit of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, season the chicken breast lightly with salt and pepper and grill on medium-high heat for about 6-7 minutes per side until fully cooked. Once done, slice into bite-sized pieces.

  • 3

    In a large bowl, combine the baby spinach, roasted pumpkin, grilled chicken, and cooked chickpeas.

  • 4

    In a small bowl, whisk together the honey, balsamic vinegar, a small splash of olive oil (if desired), salt, and pepper to create the dressing.

  • 5

    Drizzle the dressing over the salad and gently toss to coat all ingredients.

  • 6

    Top the salad with crumbled feta cheese and serve immediately while the ingredients are fresh and full of flavor.

Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Feta Salad with Baby Spinach and Honey Balsamic (with Grilled Chicken)

Savor a delightful balance of sweet roasted pumpkin, tangy feta, and peppery baby spinach, elevated by a luscious honey balsamic dressing and lean grilled chicken breast. This salad offers a burst of flavors and textures that will delight your palate while fueling your day.

NUTRITION

519kcal
Protein
40g
Fat
15.3g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Pumpkin (116g)

1 oz Feta Cheese (28g)

2 cups Baby Spinach (60g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Honey (21g)

1 tbsp Balsamic Vinegar (16g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the pumpkin cubes lightly with a bit of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, season the chicken breast lightly with salt and pepper and grill on medium-high heat for about 6-7 minutes per side until fully cooked. Once done, slice into bite-sized pieces.

  • 3

    In a large bowl, combine the baby spinach, roasted pumpkin, grilled chicken, and cooked chickpeas.

  • 4

    In a small bowl, whisk together the honey, balsamic vinegar, a small splash of olive oil (if desired), salt, and pepper to create the dressing.

  • 5

    Drizzle the dressing over the salad and gently toss to coat all ingredients.

  • 6

    Top the salad with crumbled feta cheese and serve immediately while the ingredients are fresh and full of flavor.