Okay so this salad may be more of a fall specialty with the cinnamon maple chickpeas and butternut squash, but it can be enjoyed any time.  This is so delicious! Along with the chickpeas, there is avocado, pomegranate seeds, spinach leaves, apple and roasted butternut squash. I mean, this is already making me wish for cooler weather and to go apple picking!

Pomegranates have been said to be the most powerful antioxidant rich fruit around. They contain high levels of polyphenols and flavonoids, which are responsible for improving heart health and protecting against cancer. When cut down the middle the bright red fruit exposes hundreds of juicy and crunchy seeds. It’s one of my favorite fruits!

The chickpeas and butternut squash were roasted with a dash of paprika, some cinnamon and agave maple to give this salad a seasonal taste. Instead of the squash, sweet potatoes would also go nicely with this salad. All the cooked ingredients in this salad can be made ahead of time and thrown together at the last minute for a healthy and quick weeknight meal.

For the cinnamon maple chickpeas:

Place dried chickpeas in a bowl, add coconut oil, agave, and seasonings. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 15 minutes.

Preheat oven to 400 degrees. Place cubed butternut squash in a bowl and drizzle with coconut oil, agave and seasoning; toss to coat. Transfer to a baking sheet and bake until tender when pierced with a fork, around 20 minutes

For the chickpeas and butternut squash, you can either cook them separately, or together. I cooked them on the same pan today.  The chickpeas cooked a tad faster than the butternut squash, so I took the chickpeas off and started assembling my salad while the squash finished.

Whisk the dressing ingredients together.  Place everything in a bowl and top with the dressing.  And enjoy!

Roasted Maple Chickpea Salad

Ingredients:

For the butternut squash:
1 cup butternut squash, cubed
1 tablespoon coconut oil
1 teaspoon cinnamon
½ teaspoon paprika
1 teaspoon maple agave

For the chickpeas:
1/2 can chickpeas drained, rinsed and dried
1 tablespoon coconut oil
1 teaspoon cinnamon
½ teaspoon paprika
1 teaspoon maple agave

For the Maple Dijon Dressing:
¼ cup vegan mayo
2 tablespoons maple agave
1 tablespoon dijon mustard
For the salad:
2 cups spinach leaves
1 avocado, diced
⅓ cup pomegranate seeds
1 apple, diced

Instructions:

For the butternut squash:
Preheat oven to 400 degrees.
Place cubed butternut squash in a bowl and drizzle with coconut oil, agave and seasoning; toss to coat. Transfer to a baking sheet and bake until tender when pierced with a fork, around 20 minutes

For the cinnamon maple chickpeas:
Place dried chickpeas in a bowl, add coconut oil, agave, and seasonings. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 15 minutes.

For the Dressing:
Whisk all ingredients together until well combined.

For the salad:
Arrange spinach leaves on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!