Moroccan Chickpea and Roasted Winter Squash Salad - A fresh fall salad filled with greens, acorn squash, pomegranate seeds, avocado and an apple Dijon vinaigrette.
Bake: Preheat oven to 400 degrees F. Spread out squash in a single layer on a lined baking sheet, drizzle with olive oil and sprinkle with seasonings, stirring to coat squash. Roast for 30 minutes.
Prepare spiced chickpeas: Heat medium skillet over medium-low heat, add 1 tablespoon olive oil. Once oil is hot, add spices, stir and cook until fragrant, about 1 minute. Add chickpeas and stir to coat with spices. Cook 10 minutes.
Prepare dressing: In a small bowl, combine vinegar, mustard and honey, slowly whisk in olive oil until combined.
Dish up: Assemble salad with greens, squash, chickpeas, avocado, pomegranate seeds, pecans and dressing. Enjoy!
Notes
PREP AHEAD: Prepare the squash in advance to speed up cooking time. This also makes for a great meal prep recipe - store spinach and dressing separately to keep things fresh for longer. LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 1-2 days, or store spinach and dressing separately in the fridge for 4-6 days. NUTRITION NOTES: This salad is a complete meal and it’s high in plant-based protein, vitamin A and fiber.