This roasted butternut squash salad with avocado, beetroot and chickpeas is always a crowd-pleaser, especially if you don’t consider yourself a ‘salad person’. It’s hearty, satiating and full of flavour, as well as contrasting textures from the soft cubes of squash to the pumpkin seeds providing an element of crunch.
This recipe can be served as a main course or a side dish, as it ticks all the boxes: protein, complex carbs, healthy fats and plenty of gut-healthy fibre. Beetroots gets their deep colour from being jam-packed with antioxidants, while avocado is packed with essential nutrients, from B vitamins and folate to potassium and magnesium. The salad is finished with tangy lemon juice, rich in vitamin C, and polyphenol-rich extra virgin olive oil.