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. 

Ingredients:

• 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 

Method:

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!

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