Roasted Butternut Squash, Pomegranate And Chickpea Salad

Name: Roasted Butternut Squash, Pomegranate And Chickpea Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Global
Ingredients: 2 hands full of mixed salad leaves such as mizuna and baby red chard; 330 grams cooked chickpeas; 1 bulb of fennel; 20 grams fresh coriander, chopped; 1 Zest and juice of lemon; 100 milliliters Greek yoghurt; 80 milliliters olive oil; 3 salad onions, finely sliced; 1 pomegranate, seeds removed; 2 Tbs pomegranate molasses; 1 teaspoon ras-el-hanout; 3 servings Salt and freshly cracked black pepper; 1 Tb tahini; 2 smalls butternut squashes

Roasted Butternut Squash, Pomegranate And Chickpe From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free diet. If you have salt and freshly cracked pepper, ras-el-hanout, pomegranate, and a few other ingredients on hand, you can make it.