Autumn salad with roasted brussels sprouts and pumpkin

SALAD:

• 400grbrussel sprouts
• olive oil
• 2-3Tbspmaple syrup
• 1/2pumpkin butternut or hokkaido
• 1/2jar chickpeas
• 2Tbsppomegranate arils
• 3Tbsppecan nuts
• fresh thyme
• salt
• pepper

Dressing:

• 30mlAvocado oil or another one, e.g. walnut or canola oil
• juice of 1/2 a lemon ca. 15 ml
• 1tbspmaple syrup
• 2tbspspring onions finely chopped
• fresh thyme
• salt
• pepper

Salad

1. Preheat the oven to 180 degree (350 degree F)
2. Clean the brussels sprouts and cut them in half. Mix in a bowl with olive oil, salt, pepper and one Tbsp of maple syrup.
3. Wash the pumpkin and cut in cubes. Also mic with olive oil, salt & pepper and fresh thyme.
4. Add both veggies to a baking pan and bake until browned.
5. You can mix the brussels sprouts with additional 1-2 tbsp of maple syrup (depending on how sweet you like it).
6. Roughly chop the pecan nuts and roast them in a pan without oil.

Dressing

1. Add all ingredients to a glas and shake well! Thats it :-)
2. Now add all ingredients for the salad into a big bowl, add the dressing and serve lukewarm , e.g, with some bread