Roasted Sweet Potato and Pumpkin Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and cube the sweet potatoes and pumpkin. Toss them in a bit of olive oil, salt, and pepper.

3. 3

   Spread the sweet potatoes and pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

4. 4

   While the vegetables are roasting, drain and rinse the chickpeas.

5. 5

   In a large bowl, combine the roasted sweet potatoes, roasted pumpkin, chickpeas, baby spinach, and roasted balsamic red onions.

6. 6

   In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.

7. 7

   Pour the dressing over the salad and toss to combine.

8. 8

   Serve immediately or refrigerate for up to 2 days.