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, prepare the red balsamic onions by slicing them thinly and sautéing them in a pan with a bit of olive oil until they are soft and caramelized. Add a splash of balsamic vinegar and cook for another 2-3 minutes.

5. 5

   Rinse and drain the chickpeas.

6. 6

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

7. 7

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

8. 8

   Pour the dressing over the salad and toss gently to combine.

9. 9

   Serve immediately and enjoy your Roasted Sweet Potato and Pumpkin Salad!