Baked Harvest Salad | Saverd

Ingredients

• 9 oz (250 g) brussels sprouts - trimmed and halved
• 10.5 oz (300 g) butternut squash - cubed
• 1 tbsp (15 ml) olive oil - divided
• 1.5 cups (246 g) cooked chickpeas
• 1 tsp (3 g) garlic powder
• 10 pecan halves
• 1 tsp (5 ml) maple syrup
• 1 pinch cayenne pepper
• 1 cup (185 g) cooked quinoa - from 1/3 cup dry
• 3.5 oz (100 g) mixed leaf salad
• ¼ cup (15 g) fresh parsley - chopped
• ¼ apple - finely chopped
• sea salt flakes - to taste