Monday, October 26, 2020

Roast Beetroot and Acorn Squash Salad

This is a fun in season Autumn/ Fall salad, with lots of flavors and a fun dressing. This is the time of year where squash shines. 


  • one small acorn squash sliced with seeds removed 
  • one can of chickpeas 
  • 3 small stripy beets sliced 
  • a handful of arugula for each plate 
  • a handful of pomegranate 
  • a little canola oil with one teaspoon of coriander and cumin powder and 1/4 of a teaspoon curry power, with a little salt and pepper
  • for the pomegranate dressing -  1 tablespoon maple syrup, 1 tablespoon olive oil, 1/2 tablespoon of white balsamic, salt and pepper to taste and 1/4 -1/2 cup of pomegranate 

  1. heat the oven to 400 degrees
  2. slice the beets and acorn squash, chickpeas and add to a heat proof dish drizzle with oil with spices added.
  3. bake for 20-30 minutes until soft and keep to onside
  4. add the dressing ingredients to a blender and blend
  5. add some arugula to a plate, top with the roast beetroot, acorn squash and chickpeas, 
  6. drizzle the pomegranate dressing over the top
  7. enjoy!

In other news I have developed a Nutrition Course - Anchored Living -

A short course on how to feel more anchored, worthy of care and nourishment. 
* Anchored and Mindful Eating 
* Anchored and Joyful movement 
* Anchored Body with Tips for Body image Discomfort
* Anchored in Nature with Meditations 
* Extra Benefits and Lets Connect 

It starts November 9th, would love to have you, 

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