Roasted Butternut Pumpkin and Leek Salad

Ingredients

• 2 cups Butternut Pumpkin, chopped (seeds removed)
• 1 Leek (medium size, sliced)
• 1 tbsp Extra Virgin Olive Oil
• Sea Salt & Black Pepper (to taste)
• 1 bag of Mixed Greens
• 1/2 cup Green Olives (pitted, sliced)
• 4 tbsp Coconut Aminos

Directions

1. Preheat the oven to 200oC and line a baking tray/sheet with parchment (baking) paper.
2. Add the butternut pumpkin and leeks to the baking tray. Toss with olive oil, salt and pepper. Bake in the oven for 20 to 25 minutes or until golden brown.
3. Arrange the greens, butternut pumpkin and leeks into a large salad bowl or plate. Top with olives and drizzle with coconut aminos.

Enjoy!

Notes - Serves 4 - Preparation - 30 minutes

Leftovers: Refrigerate in an airtight container for up to two days.

Serving Size: One serving is equal to approximately two cups.

More Flavour: Add pecans or white beans. Chickpeas can be added if not following the SIBO Biphasic Diet.