@plantbaes Festive Maple Salad

for the Salad

• 2.5 cups butternut squash – diced
• ½ head cauliflower – cut into florets
• 1.5 tbsp olive oil – divided
• 2 cups chickpeas – cooked
• 4 cups mixed leaf salad
• ½ large avocado – diced
• ¼ cup pomegranate seeds
• ½ cup fresh mint – finely chopped

for the Spices

• 1 tsp sweet paprika
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• sea salt flakes – to taste

for the Candied Maple Pecans

• ½ cup pecan halves
• 2.5 tbsp maple syrup
• 1 pinch cayenne pepper

for the Vinaigrette

• ½ shallot – finely diced, more to taste
• 1.5 tsp whole grain mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar

Prepare the vegetables

1. Preheat the oven to 400°F (200°C).
2. In a large baking tray, lined with baking paper, add the butternut squash, cauliflower florets, sweet paprika, cumin, cinnamon, a pinch of salt, and 1 tbsp of olive oil.
3. Mix well to coat all the pieces of vegetables. Bake on the middle rack of the oven for 25 minutes.

Prepare the chickpeas

1. Add the chickpeas to a baking tray, along with 1/2 tbsp of olive oil and a pinch of sea salt flakes.
2. Mix to combine and bake on the top rack of the oven for 25 minutes, until crispy.

Prepare the Candied Pecans

1. In a bowl, mix the pecans, maple syrup, and a pinch of cayenne pepper.
2. Prepare a small oven-safe tray or dish and line it with baking paper.
3. Spread the pecans evenly and bake on the lower rack of the oven for 8 minutes.
4. Allow to cool completely, it will harden as it cools, then break apart.

Prepare the vinaigrette

1. Whisk the shallot, whole-grain mustard, olive oil, lemon juice, maple syrup, and apple cider vinegar.

Assemble

1. In a large serving bowl, add the mixed leaf salad, roasted vegetables, chickpeas, avocado, pomegranate, mint, and candied pecans, and drizzle with the dressing.
2. Mix well and serve right away for the best texture.