Autumn salad with roasted brussels sprouts and pumpkin

SALAD:

• 400 gr brussel sprouts
• olive oil
• 2-3 Tbsp maple syrup
• 1/2 pumpkin (butternut or hokkaido)
• 1/2 jar chickpeas
• 2 Tbsp pomegranate arils
• 3 Tbsp pecan nuts
• fresh thyme
• salt
• pepper

Dressing:

• 30 ml Avocado oil (or another one, e.g. walnut or canola oil)
• juice of 1/2 a lemon (ca. 15 ml)
• 1 tbsp maple syrup
• 2 tbsp spring 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