Roast Pumpkin Salad with Chickpeas, Walnuts & Goji Berries
Ingredients
2 cups of pumpkin, cubed, peeled
1 can of drained chickpeas
3/4 cup of walnuts
1 tablespoon of maple syrup
2 tablespoons of extra virgin olive oil
1 cup of pearl cous cous (cooked to packet instructions)
2 cups of salad greens (I used baby spinach, parsley & basil), chopped
1/4 cup of goji berries
Dressing
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1 tspn maple syrup
Method
Drizzle 1/2 the oil over diced pumpkin and bake for 20 minutes at 180deg F (or until cooked)
Rinse and dry chickpeas, drizzle with oil and bake for 15 minutes at the same temperature
Coat Walnuts with maple syrup and bake for 10 minutes
Place pearl cous cous in a salad bowl with leafy greens.
Add roasted - pumpkin, chickpeas & walnuts
Stir gently and top with goji berries and dressing.
Serves 4
Ingredients
2 cups of pumpkin, cubed, peeled
1 can of drained chickpeas
3/4 cup of walnuts
1 tablespoon of maple syrup
2 tablespoons of extra virgin olive oil
1 cup of pearl cous cous (cooked to packet instructions)
2 cups of salad greens (I used baby spinach, parsley & basil), chopped
1/4 cup of goji berries
Dressing
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1 tspn maple syrup
Method
Drizzle 1/2 the oil over diced pumpkin and bake for 20 minutes at 180deg F (or until cooked)
Rinse and dry chickpeas, drizzle with oil and bake for 15 minutes at the same temperature
Coat Walnuts with maple syrup and bake for 10 minutes
Place pearl cous cous in a salad bowl with leafy greens.
Add roasted - pumpkin, chickpeas & walnuts
Stir gently and top with goji berries and dressing.
Serves 4