By Geneviève O’Gleman, nutritionist, savourer.ca
Photo credit: Maude Chauvin
- Halve the pumpkin and empty out the inside. Cut the halves into quarters, then peel and cube the flesh.
- Preheat the oven to 200 °C (400 °F). Place the rack in the centre of the oven. Line a baking tray with parchment paper (or use a reusable baking sheet).
- Place the pumpkin cubes and chicken breasts onto the baking tray.
- In a small bowl, combine the oil, balsamic vinegar, mustard, and maple syrup. Season generously with pepper and add a pinch of salt.
- Pour half the vinaigrette over the pumpkin and chicken. Mix to coat well.
- Bake for 40 minutes. Halfway through cooking, turn the chicken over and cover with vinaigrette from the bottom of the tray. Remove the chicken and slice.
- While cooking the chicken, prepare the rice. Rinse the rice in a strainer under cold water and drain.
- Place the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 25 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Finely slice the Brussels sprouts and dice the apple.
- In a large serving dish, mix the hot rice, Brussels sprouts, and the rest of the vinaigrette. Add the arugula and pumpkin cubes. Spread the chicken slices, apple cubes, and pumpkin seeds over the salad. Serve warm.
Store in the refrigerator for 2 days. Do not freeze.
- A 1 kg (2 lb.) pumpkin will yield approximately 500 mL (2 cups) of cubes. If you have a large pumpkin, you can bake the rest of the cubes in the oven at 200 °C (400 °F) for 40 minutes and make them into a purée using a fork or food processor. Pumpkin purée freezes very well and can be added to many recipes. If you like, you can also cook the pumpkin seeds at the same time. Simply rinse, dry, place onto a baking tray, and drizzle them with olive oil. Cook them for 10–15 minutes or until golden brown, stirring halfway through cooking.