Go Back

Harvest Glow Salad

Author: Nikole Goncalves


  • 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


  • 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.