Roasted Autumn Salad 

with Lemon Mustard Dressing



For 2 Bowls 

  • 1 butternut squash, peeled, deseeded and chopped

  • 4 medium size beetroots, peeled and chopped 

  • 1 can chickpeas, drained and rinsed (seasoned with 1 tsp turmeric and paprika - optional)

  • 1 large head of kale, roughly chopped 

  • 1 gala apple, thinly sliced

  • Pumpkin seeds for topping

Lemon Mustard Dressing: 

  • 2 tbsp olive oil 

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup 

  • juice from 1 lemon 

  • 1/4 tsp salt 

  • 1/4 tsp pepper 

  • 1 tbsp water 


  1. Preheat the oven to 200 degrees (C) fan-force and line a baking tray with baking paper. 

  2. Place your chopped beetroot and butternut squash in a bowl and toss with 1-2 tbsp of olive oil and a sprinkle of salt and pepper. Place on the baking tray and bake for approx. 30 minutes, until golden and soft (but not too soft that they are mushy). 

  3. Next add your chickpeas to the same bowl and toss with 0.5- 1 tbsp of olive oil and the optional spices and place on another tray. Add them to the oven 10 minutes after the vegetables went in and bake for the remaining 20 minutes. 

  4. Meanwhile prepare the dressing, add all of the ingredients to a jar and shake until well combined and set aside. 

  5. Add your chopped kale to the bowl you have been using and add a pinch of salt and a little bit of olive oil or lemon juice. Rub with your fingers until the leaves begin to darken and tenderised. Set aside. 

  6. Once the vegetables are cooked you can start to assemble your bowl. Begin with the kale down the bottom and add the roasted vegetables and chickpeas. Next add your sliced apples, pumpkin seeds and lastly your dressing! Enjoy :)