Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~
Ingredients
For the butternut squash:
3 cups butternut squash, cubed
1 tablespoon olive oil
sea salt to taste
For the cinnamon maple chickpeas:
1 can chickpeas drained, rinsed and dried (or 1.5 cups cooked)
1 teaspoon olive oil
1 tablespoon maple syrup
½ teaspoon ground cinnamon
sea salt to taste
For the Dijon Vinaigrette:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
sea salt and pepper to taste
For the salad:
2 heads romaine lettuce, chopped
1 avocado, diced
1 pear, sliced
⅓ cup pomegranate seeds
⅓ cup pecans
Instructions
For the butternut squash:
Preheat oven to 400 degrees.
Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
For the cinnamon maple chickpeas:
Turn heat down to 350 degrees.
Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
For the Dijon Vinaigrette:
Whisk all ingredients together until well combined.
For the salad:
Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!