ROASTED SQUASH AND MAPLE PECAN SALAD

Ingredients: 

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1 tablespoon of coconut oil

Medium butternut squash

200g pecans

100g rocket

2 tablespoons of maple syrup

200g chickpeas

100g pomegranates

Method

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Preheat the oven to 180. 

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Peel and chop butternut squash into small bitesize chunks. 

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Add the oil and squash to a baking tray and then roast for approximately 30 minutes until fully cooked and soft. 

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Place the pecans on a separate baking tray and cover with the maple syrup. Bake for approximately 10 minutes. 

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Drain and rinse the chickpeas. (You can roast the chickpeas to give a crunchy texture but not essential).  

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Add to the squash, pecans and chickpeas to a bowl with the rocket and pomegranates and serve. 

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