Harvest Glow Salad
Ingredients
- 1 medium Delicata squash Sliced into ½ inch rings with skin on and seeds removed
- 1 ripe avocado peeled and sliced
- 1 large pink lady or Fuji apple chopped
- 1 head of black kale finely shredded
- ¼ of a small red cabbage finely shredded
- ½ can of chickpeas drained, rinsed and dried with a tea towel
- 1 tbsp. coconut oil melted
- ¼ tsp. Simply Organic Smoked Paprika
- ½ tsp. Simply Organic Spiced Right Herb Garlic
- ½ tsp. Sea Salt
- ¼ tsp. Black Pepper
Turmeric Tahini Dressing
- ¼ tsp. Simply Organic Garlic Powder
- ½ tsp. Simply Organic Turmeric Powder
- 1 tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- ¼ cup Tahini
- ¼ cup filtered water
- ½ lemon juiced
- Pinch of sea salt and black pepper to taste
Instructions
- Preheat oven to 375F. Lay out squash and chickpeas on a large cooking tray lined with parchment paper. Drizzle with coconut oil and spices, give it a good rub to evenly coat everything and roast in the oven for 40 min, flipping half way through.
- To make the dressing add in all ingredients starting with the liquids to a blender and blend for 30 seconds until smooth.
- To assemble lay down shredded kale and cabbage in a bowl or plate. Next, top with roasted squash and chickpeas. Add in apples, avocado and drizzle on the Turmeric Tahini dressing over top and serve.
- Notes: You can store any left over dressing in an airtight glass jar for 3-4 days in the fridge.