INGREDIENTS:
1 butternut squash, chopped into chunks
400g can chickpeas, drained & rinsed
2 tbsp olive oil
150g wild or black rice
100g spinach
50g dried cranberries
75g pecan nuts
sea salt & freshly ground black pepper
DRESSING:
50ml apple cider vinegar
1.5 tbsp maple syrup
100ml extra virgin olive oil
1 shallot, finely chopped
1 tsp dijon mustard
METHOD:
✅ Preheat the oven to 200°c (fan assisted)/220°c/gas 7.
✅ Combine the chopped butternut squash and chickpeas on a baking tray. Drizzle with the oil, season with salt and pepper and roughly mix. Roast for 45-50 minutes or until the squash is soft and the chickpeas are crispy.
✅ Meanwhile, cook the wild/black rice according to the packets instructions.
✅ Next, make the dressing. Combine the apple cider vinegar, maple syrup, olive oil, chopped shallot and mustard in a bowl. Mix well and chill until ready to serve.
✅ Combine the spinach, roasted butternut squash and chickpeas, rice, cranberries and pecans in a large bowl. Drizzle with just enough dressing to give everything a good coating, then divide into bowls and serve with an extra drizzle of dressing.
