The perfect summer roast does not exi……. Ahhhh this Roasted Butternut Squash and Chickpea Salad…….. 👀🧡
INGREDIENTS
½ butternut pumpkin, cut into cubes
½ tsp cinnamon powder
3 tbsp maple syrup
2 tbsp olive oil
1 can drained chickpeas
½ cup walnuts
3 tsp smoked paprika
1 tsp cumin
¼ cup raisins
6 fresh cherry tomatoes
3 tbsp red wine vinegar
salt and pepper to taste
1 bunch baby cos lettuce, shredded or chopped
½ sliced green apple
@thevegandairy Persian Feta
½ cup dairy free yogurt
Handful of fresh dill, chopped
METHOD
ROASTED BUTTERNUT SQUASH: Preheat the oven to 180c. Prepare a sheet pan lined with foil. Set aside. Combine the cut squash, cinnamon powder, maple syrup and olive oil. Place on baking sheet and roast in the oven for 15 mins.
ROASTED CHICKPEAS: Combine the chickpeas, walnuts, raisins, cherry tomatoes, red wine vinegar, salt and pepper. Take out the squash after 15 mins of cooking and combine the chickpea mixture with the squash. Roast this for a further 15 minutes.
DRESSING: Combine the yogurt and dill. Set aside.
TO SERVE: Toss the cos lettuce with the warm squash and chickpea mixture. Garnish with the feta and sliced apples. Place a dollop of the dressing on the side and drizzle with maple syrup. Serve warm. Mmmmmmmmm
