Roasted Pumpkin Salad with Balsamic Vinaigrette

rainbowplantlife.com

Brent Johncock

1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) (see Note 1)

2 teaspoons pure maple syrup

Extra virgin olive oil

½ teaspoon ground cinnamon

Kosher salt and freshly cracked black pepper

1 (15-ounce/425g) can of chickpeas (optional, for protein)

Sweet Pumpkin Crunch (see 2nd recipe card)

Blender Balsamic Vinaigrette (see 3rd recipe card; see Note 2 for quicker alternative)

1 medium fennel bulb, shaved with a mandoline or very thinly sliced

1 cup (16g) parsley leaves and tender stems, roughly chopped

1 small handful fresh mint leaves, torn (optional; can use fennel fronds instead)

5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)

2 ounces (56g) vegan feta, crumbled (optional for a creamy, salty flavor)

Directions at rainbowplantlife.com

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