Ingredients
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2 cups fresh pumpkin, peeled and cut into 1-inch cubes
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2 cups cauliflower, cut into 1-inch pieces
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2 tbsp olive oil, divided
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2 tbsp apple cider vinegar
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1/2 cup apple cider
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4 cups spinach
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2 cups canned chickpeas
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1/2 cup dried cranberries
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1/4 tsp black pepper
Steps
1
Preheat oven to 375°F. Toss the pumpkin and cauliflower pieces in 1 tablespoon of olive oil and arrange in one layer on a baking sheet. Roast the pumpkin and cauliflower for 45 minutes. Whisk together vinegar and apple cider until well mixed. Gradually add the remaining 1 tablespoon olive oil, whisking continuously until oil has been completely mixed in.
2
Place 1 cup of spinach on each plate and top with roasted vegetables, chickpeas and dried cranberries. Spoon dressing over each serving and sprinkle with pepper.
