Pumpkin and feta chicken salad

No more boring lunches! This pumpkin and feta chicken salad will bring the life back into work-day lunches.

What you’ll need (serves 2)

  • 1 cup pumpkin, diced
  • ¼ cup cold-pressed extra-virgin coconut oil
  • 1 bunch brocollini200 g chicken thigh
  • Sea salt, to taste
  • Pepper, to taste
  • 1 large handful spinach
  • 1 tbsp kim chi or sauerkraut(fermented vegetables)
  • 30 g goat’s feta1 small handful walnuts, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • Preheat oven to 180°C


Peel and dice pumpkin, coat in coconut oil and bake in oven until soft.

Boil a small saucepan of water and steam broccoli. Set aside to cool.

In a pan with 1 tbsp of coconut oil, add chicken, season with salt and pepper and cook over a high heat, flipping halfway.

Place the spinach mix as the base in a large bowl or plate. Add fermented vegetables, roasted pumpkin, and diced broccoli. Crumble goat’s feta on top, sprinkle walnuts and dress with extra-virgin olive oil and apple cider vinegar.

Top with diced chicken before serving.

First published in nourish magazine. Recipe and image by The Natural Nutritionist, Steph Lowe.

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