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Prep time:

1 hour

Time to bake

35 minutes

Good for:


 Spinach salad

Butternut squash is high in FODMAP, so this is the reason i mix with pumpkin. The chicken is added with own marinade, so you do not need additional on this dinner or lunch salad 


Fresh young spinach leaves- wash in ice water and pad dry.

1/2 of each- Slices of pumpkin and butternut squash

handful of pumpkin seeds

2 tbsp sesame seeds

1 red chilli sliced and seeded

300 g Cubed and roasted chicken pieces.

Chicken marinade:

1/2 tsp cumin

1/2 tsp coriander

1 tbsp sesame oil

1/4 tsp turmeric

Juice of 1/2 lemon

Good sea salt to taste


Step 1

Wash the spinach leaves in cold water- they come in the bag washed in sulfites, so this step will help at least a little bit.

Heat oven to 200 degrees.

Slice the pumpkin and butternut squash thinly and place in on layer on roasting tray.

Drizzle with olive oil and 1 tbsp of the sesame seeds. Then add salt and pepper and chopped or sliced chili slices just before they go in the oven. Bake for 35 minutes in the middle of the oven.

Step 2

In the meantime cube the chicken and let mariade about 20 minutes.

Step 3

Roast the chicken pieces in a pan- takes about 20 minutes.

Step 4

Now assemble the salad- Add fresh spinach leaves in a bowl, add the chicken, pumpkin, pumpkin seeds and sprinkle with additional sesame seeds if using.


You can add additional vegetables and bake all of them and use this salad with the chicken or just serve with gluten-free bread or a cheese board instead of the chicken.

You could change the chicken marinade and make a different salad. Substitute the pumpkin for thinly sliced and grilled aubergines.

Orange instead of lemon in the marinade will also give a different flavor.

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