Roasted Pumpkin and Chickpea Arugula Salad

Ingredients:

• 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into dice
• 1 can of garbanzo beans
• 3 to 4 tablespoons olive oil
• 1 tbsp salt
• 1 tsp ground black pepper
• 1/2 tbsp granulated garlic
• 1 tsp ground cumin
• 1 package baby arugula
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/4 cup dried cherries or dried cranberries
• 1/4 cup olive oil

For the dressing:

• Chipotle & Cashew Butter
• Olive oil

Instructions:

1. Preheat oven to 450 degrees. In a large bowl combine diced pumpkin, drained garbanzo beans, olive oil, salt, ground pepper, granulated garlic and ground cumin; toss to combine. Spread in the prepared baking pan. Roast about 35 minutes or until the pumpkin and the garbanzo beans have a nice caramel color. Cool to room temperature.
2. Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, garbanzo beans,  pumpkin seeds, and dried cherries.
3. For dressing, in a small bowl take a couple spoons of Chipotle & Cashew Butter and mix this with some olive oil until it has a consistency of a salad dressing. Season with additional salt and pepper. Toss the salad gently. Enjoy it  :)!