Butternut squash, beetroot and chickpea salad

Butternut squash, beetroot and chickpea salad

Ingredients

serves 3
  • •½ butternut squash, cubed
  • •2 medium beetroot, cooked and chopped
  • •1 400g can chickpeas, drained and rinsed
  • •1 tbsp olive oil
  • •1 tsp dried oregano
  • •80g rocket or spinach
  • •25g walnuts, chopped
  • •6 tbsp pomegranate seeds

  • Dressing

  • •2 tbsp extra virgin olive oil
  • •1 tbsp balsamic vinegar
  • •2 tsp lemon juice
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the squash, beetroot and chickpeas. Coat with the oil and oregano, and roast for 20–25 minutes. Add the walnuts to the tray and roast for another 5 minutes.
  2. 2. To make the dressing, whisk all ingredients together in a small jug.
  3. 3. In a large bowl, add the rocket, roasted veg, chickpeas, walnuts, and pomegranate seeds. Add the dressing and gently toss to combine.
Baker Beanie Author

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