Roast Pumpkin & Goat Cheese Chicken Salad
with Ranch Dressing & Garlic-Herb Croutons
The key to a stellar salad is the right combination of colours, flavours and textures. Brimming with golden roasted pumpkin, homemade herby croutons, earthy beetroot and creamy, tangy goat cheese, this hearty chicken salad delivers just that.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1
red onion
1
beetroot
1
zucchini
1 sachet
garlic & herb seasoning
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
mixed salad leaves
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Cut red onion into thick wedges. • Cut beetroot into small cubes. • Cut zucchini into bite-sized chunks.
TIP: Peel the pumpkin skin, if preferred.
• Place pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper and half the garlic & herb seasoning. • Place onion, beetroot and zucchini on a second lined oven tray with a drizzle of olive oil, then season. Toss veggies to coat, then spread out in a single layer. • Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• Cut or tear the bake-at-home ciabatta into small chunks. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the bake-at-home ciabatta, a good drizzle of olive oil and the remaining garlic & herb seasoning. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• When the veggies have 10 minutes remaining, spread the croutons over a third lined oven tray. • Bake until golden and crispy, 5-7 minutes.
TIP: If there's enough room, place the croutons on the same oven tray as the onion, beetroot and zucchini for less washing up!
• In a large bowl, combine a drizzle of olive oil and balsamic vinegar with a pinch of salt and pepper. • Add mixed salad leaves, roasted veggies and croutons. Gently toss to combine.
• Drain marinated goat cheese. • Divide the roast pumpkin salad between bowls. Top with chicken. • Crumble over goat cheese. Serve drizzled with ranch dressing. Enjoy!