Autumn glow salad

This superfood salad has been designed to help your body glow from the inside out, bursting with valuable nutrients to promote skin health and longevity.

Packed with plant-based power, chickpeas are naturally rich in proline and zinc, two nutrients which assist skin health. Vibrant pink pomegranate arils are high in vitamin C, to help collagen production. Tossed through with high-fibre cauliflower and pumpkin, these seasonal vegetables are both natural sources of glycine, an amino acid that helps build proteins to support collagen in skin.

Ingredients

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Gluten Free, Vegetarian

• ½ medium butternut pumpkin, chopped into 2cm chunks
• ½ medium cauliflower, cut into medium florets
• 1 large red onion, cut into thick slices
• 3 cloves garlic
• 3 tbsp extra virgin olive oil
• 100g baby spinach
• 400g can chickpeas, drained and rinsed
• ½ cup roasted almonds, roughly chopped
• 1 pomegranate, arils removed
• 100g goats cheese
• 1 tbsp honey
• 2 tbsp balsamic vinegar

How to make

1. Pre-heat oven to 200°C and line a large baking tray with paper. Add the pumpkin, cauliflower, onion and garlic. Drizzle over half the olive oil and season well with salt and pepper. Toss well to coat.
2. Bake for 30 minutes, or until the vegetables are golden and crisp. Remove and set aside.
3. In a large serving bowl, layer the baby spinach, roasted vegetables, chickpeas, almonds, pomegranate arils and crumble over the goats cheese.
4. Place the remaining olive oil, honey and balsamic vinegar in a small screw top jar. Shake well and pour over the salad. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.

Nutritional information