Roasted Sweet Potato and Pumpkin Salad

Instructions

1. 1

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

2. 2

   Spread the sweet potatoes, pumpkin, and red onions on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle with half of the salt and black pepper.

3. 3

   Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time.

4. 4

   In a large bowl, combine the roasted vegetables, chickpeas, and baby spinach.

5. 5

   In a small bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, and the rest of the salt and black pepper.

6. 6

   Pour the dressing over the salad and toss to combine.

7. 7

   Serve the salad warm or at room temperature.