Roast Beetroot and Acorn Squash Salad

This is a fun in season Autumn/ Fall salad, with lots of flavors and a fun dressing. This is the time of year where squash shines.

Ingredients:

one small acorn squash sliced with seeds removed
one can of chickpeas
3 small stripy beets sliced
a handful of arugula for each plate
a handful of pomegranate
a little canola oil with one teaspoon of coriander and cumin powder and 1/4 of a teaspoon curry power, with a little salt and pepper
for the pomegranate dressing - 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/2 tablespoon of white balsamic, salt and pepper to taste and 1/4 -1/2 cup of pomegranate

Method:

heat the oven to 400 degrees
slice the beets and acorn squash, chickpeas and add to a heat proof dish drizzle with oil with spices added.
bake for 20-30 minutes until soft and keep to onside
add the dressing ingredients to a blender and blend
add some arugula to a plate, top with the roast beetroot, acorn squash and chickpeas,
drizzle the pomegranate dressing over the top
enjoy!