Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing

Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing

A roasted acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing!

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ingredients

For the roast winter veggies:

• 1 acorn squash, seeded and cut into 1/4 inch slices
• 1 sweet potato, peeled and cut into 1/4 inch slices
• 2 beets, peeled and cut into 1/4 inch slices
• 1 tablespoon oil
• salt and pepper to taste

For the roast chickpeas:

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon oil
• 1 teaspoon cumin, toasted an ground
• 1 teaspoon paprika (I like hot smoked)
• salt and pepper to taste

For the cilantro lemon tahini dressing:

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1/4 cup cilantro
• 2 tablespoons yogurt
• 2 teaspoons maple syrup
• 1 clove garlic, grated
• water
• salt to taste

For the salad:

• 1/2 cup quinoa
• 1 cup water
• 1 bunch kale, thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon oil
• 1 pinch salt
• 1 avocado, sliced
• 1/2 cup small red onion, sliced
• 1/2 cup pomegranate
• 1/4 cup pepitas
• 1 tablespoon sesame seeds
• 1/4 cup feta cheese, crumbled

directions

For the roast winter veggies:

1. Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.

For the roast chickpeas:

2. Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.

For the cilantro lemon tahini dressing:

3. Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.

For the salad:

4. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
5. Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
6. Toss everything and enjoy!

Nutrition Facts: Calories 470, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 0, Carbs 0 (Fiber 0, Sugars 0), Protein 0

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