A delicious, warming salad.  


  • 1 cup diced pumpkin

  • 2 tbsp cold-pressed extra-virgin coconut oil 

  • 1 bunch broccolini

  • 200g free-range chicken thigh fillets 

  • sea salt and pepper, to taste

  • 20g spinach leaves 

  • 1 tbsp kimchi or sauerkraut

  • 30g goat’s feta

  • 30g walnuts, chopped

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp apple cider vinegar


  • 1.

    Preheat oven to 180C and line a baking tray with baking paper.

  • 2.

    In a large bowl, toss diced pumpkin in half the coconut oil, transfer to the baking tray and bake for 15 minutes, or until soft.

  • 3.

    Meanwhile, bring a small saucepan of water to the boil.

  • 4.

    Place broccolini in a colander or steamer basket, cover with a lid and steam for 4–5 minutes. Remove from the colander or steamer basket and set aside to cool.

  • 5.

    Heat a frypan over medium heat and add the remaining coconut oil. Season chicken with salt and pepper and add to the pan, cooking for 2–3 minutes each side. Remove from pan, allow to cool slightly then dice the chicken.

  • 6.

    Place spinach in a large bowl or plate. Add fermented vegetables, roasted pumpkin and steamed broccolini.

  • 7.

    Crumble feta on top and sprinkle with walnuts.

  • 8.

    Combine oil with vinegar and toss through salad. Top with diced chicken.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe extracted from Low Carb Healthy Fat Nutrition by Steph Lowe published by Hachette Australia, RRP $39.99

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