Roast Pumpkin & Beetroot Salad With Maple Walnuts

Ingredients

• 1/2 Butternut squash (or Kabocha pumpkin, peeled and diced into cubes)
• 1.5 teaspoons fennel seeds (cumun seeds will also work well)
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 medium beets (cooked, sliced into wedges or cubes)
• 1 tablespoon apple cider vinegar
• A pinch of salt and pepper
• 1/3 cup walnut halves
• 1.5 tablespoons maple syrup
• 1/4 teaspoon cinnamon powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 0.5 teaspoon Dijon (or wholegrain mustard)
• Plus (3-4 cups mixed salad leaves of choice.)