The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Warm, flavor-packed, light and filling. This Moroccan Chickpea and Roasted Squash Fall Salad is packed with greens, acorn squash, pomegranate seeds, avocado, and an apple Dijon vinaigrette.
45MINS
$1.47
Ingredients
Servings
4
Acorn Squash
1
Acorn Squash, halved, deseeded, sliced
2 Tbsp
1 tsp
Ground Cumin
1 tsp
McCormick® Garlic Powder
1/2 tsp
Ground Cinnamon
1/2 tsp
1/4 tsp
1/4 tsp
Ground Cardamom
1/8 tsp
Ground Cloves
1/8 tsp
Cayenne Pepper
1 dash
1 dash
Chickpea
1 can
(15 oz)
(15 oz)
Chickpeas, rinsed, drained
1 Tbsp
1/2 tsp
Roasted Cumin Powder
1/2 tsp
3 dashes
McCormick® Garlic Powder
1 dash
Ground Cinnamon
1 dash
Cayenne Pepper
Nutrition Per Serving
VIEW ALL
Calories
485
Fat
37.7 g
Protein
9.0 g
Carbs
31.0 g
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/