*For gluten free, ensure that all products used in the recipe are labelled as ‘gluten free’. Pay special attention to the seasonings used for the roast chicken, as some may contain gluten. If using a store-bought roast chicken, double-check the ingredients list to ensure it is gluten free.
Serving Suggestion: Baby spinach can be swapped for other salad greens you may have on hand such as mixed leaves or rocket. Frozen peas can be swapped for fresh peas.
For a Christmas colour twist try serving with a sprinkle of pomegranate arils (seeds).
Storage: This salad is best enjoyed immediately after preparation, leftover salad could be stored covered in the fridge for 1 day. For optimal freshness, store the ingredients separately and assemble just before eating.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help lay out the chopped pumpkin and broccoli on the baking trays, mix the salad together and sprinkle the fetta and macadamia nuts over the salad.
When preparing this recipe:
| Serving size: 468g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 2413 | 516 |
| Fat (g) | 35.8 | 7.7 |
| Saturated fat (g) | 8.2 | 1.8 |
| Carbohydrates (g) | 17.2 | 3.7 |
| Sugars (g) | 12.3 | 2.6 |
| Fibre (g) | 9.6 | 2.1 |
| Protein (g) | 41.9 | 9.0 |
| Sodium (mg) | 334.6 | 71.5 |
Healthy Eating
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