This Balsamic Pumpkin Chicken Salad is made with sweet, golden roasted pumpkin and chicken tossed with arugula leaves and a wicked Honey Balsamic Dressing. THIS is a salad worthy of being a meal! Serves 2 as a complete meal, or 4 as a side.
Place pumpkin a bowl, sprinkle with salt and pepper and 2 tsp olive oil. Toss then scatter on tray.
Place the chicken in the same bowl with 1 tbsp Dressing. Coat then place chicken on the tray.
Bake for 25 minutes, turning the pumpkin at about 15 minutes, until pumpkin is soft and just cooked.
Remove chicken and roughly chop.
Meanwhile, toast pine nuts in a dry pan over medium heat until golden, then remove immediately and cool.
Assemble salad: Place arugula and chicken in a large bowl, drizzle wiht a bit of dressing then toss. Transfer into serving bowl, scatter pumpkin all over, toss gently, then crumble over feta and pine nuts. Drizzle over remaining Dressing then serve.