Harvest Salad
Fall Harvest Salad
3
Ingredients
The Greens
- butternut squash, 1 1/2 cups chopped ( purchase pre-chopped for ease)
- chickpeas, 1 can (drained & rinsed)
- dark mixed greens, 6 cups of choice
- fresh parsley or cilantro, 1 cup chopped
- cooked quinoa or farro, 1 1/2 cups
- pomegranate seeds, 1 cup
- pumpkin seeds, 3/4 cup
- chopped pecans or walnuts, 3/4 cup
- red onion, 1/2 cup (diced)
The Dressing
- tahini, 1/3 cup
- extra virgin olive oil, 2 tbsp
- maple syrup, 2 tbsp
- Dijon mustard, 2 tbsp
- apple cider vinegar, 2 tbsp
- lemon, 1 (juiced)
- salt, to taste
- pepper, to taste
Directions
- Preheat the oven to 415°F.
Spread the chickpeas and chopped butternut squash on a non-stick or parchment-covered sheet pan.
Generously season with salt, pepper, and any seasonings of choice (like oregano, thyme, rosemary, basil).
Lightly oil if desired, or you can dry roast.Place in the oven and roast for 20-25 minutes. In the meantime, start your quinoa or farro according to package instructions.
- To prep the salad, roughly chop your greens of choice if desired and place them in a large salad bowl along with all the prepped salad ingredients.
Once the chickpeas and squash are roasted, remove them from the oven and let them cool, along with the quinoa or farro.
- Mix the dressing in a small bowl, adding vegetable broth or water to liquify as needed.
Divide the salad into thirds and keep the dressing on the side until you're ready to eat to prevent sogginess. Enjoy!