ROASTED SQUASH AND MAPLE PECAN SALAD
1 tablespoon of coconut oil
Medium butternut squash
2 tablespoons of maple syrup
Preheat the oven to 180.
Peel and chop butternut squash into small bitesize chunks.
Add the oil and squash to a baking tray and then roast for approximately 30 minutes until fully cooked and soft.
Place the pecans on a separate baking tray and cover with the maple syrup. Bake for approximately 10 minutes.
Drain and rinse the chickpeas. (You can roast the chickpeas to give a crunchy texture but not essential).
Add to the squash, pecans and chickpeas to a bowl with the rocket and pomegranates and serve.