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Roasted squash & Maple pecan salad


1 tablespoon of coconut oil

Medium butternut squash

200g pecans

100g rocket

2 tablespoons of maple syrup

200g chickpeas

100g pomegranates


  1. Preheat the oven to 180.
  2. Peel and chop butternut squash into small bitesize chunks.
  3. Add the oil and squash to a baking tray and then roast for approximately 30 minutes until fully cooked and soft.
  4. Place the pecans on a separate baking tray and cover with the maple syrup. Bake for approximately 10 minutes.
  5. Drain and rinse the chickpeas. (You can roast the chickpeas to give a crunchy texture but not essential).
  6. Add to the squash, pecans and chickpeas to a bowl with the rocket and pomegranates and serve.

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