Sliced Almond & Pumpkin Seed Salad
Overview
- 35 min
- Easy
Keep for later
Ingredients
Ingredients
1 small pumpkin
½ cup canned chickpeas, drained
4 cups rocket
¼ cup sliced almonds
¼ cup pumpkin seeds
For the Maple Roasting:
2 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon (optional)
Salt and pepper to taste
For the Maple Dressing:
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat the oven to 200°C.
Toss the pumpkin, chickpeas with olive oil, maple syrup, ground cinnamon (optional), salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through, until the pumpkin is tender and caramelised, and the chickpeas are crispy. When there’s 5 minutes left of cooking time, add the pumpkin seeds and almonds.
In a large bowl, mix the rocket with the roasted pumpkin, chickpeas, almonds, and seeds.
Whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
Drizzle the dressing over the salad, toss gently, and serve immediately.
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