Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Combine acorn squash seasoning. In a small bowl, mix
Ground Cumin (1 tsp)
,
Garlic Powder (1 tsp)
,
Ground Cinnamon (1/2 tsp)
,
Paprika (1/2 tsp)
,
Ground Ginger (1/4 tsp)
,
Ground Cardamom (1/4 tsp)
,
Ground Cloves (1/8 tsp)
,
Cayenne Pepper (1/8 tsp)
,
Salt (1 dash)
and
Ground Black Pepper (1 dash)
.
Step 3
Spread out
Acorn Squash (1)
in a single layer on a lined baking sheet, drizzle with
Olive Oil (2 Tbsp)
and sprinkle with seasonings, stirring to coat squash. Roast for 30 minutes.
Step 4
Prepare spiced chickpeas: Heat medium skillet over medium-low heat, add
Olive Oil (1 Tbsp)
. Once oil is hot, add
Roasted Cumin Powder (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Garlic Powder (3 dashes)
,
Ground Cinnamon (1 dash)
,
Cayenne Pepper (1 dash)
. Stir and cook until fragrant, about 1 minute.
Step 5
Add
Chickpeas (1 can)
and stir to coat with spices. Cook 10 minutes.
Step 6
Prepare dressing: In a small bowl, combine
Apple Cider Vinegar (2 Tbsp)
,
Dijon Mustard (2 Tbsp)
, and
Honey (1 tsp)
slowly whisk in
Olive Oil (1/4 cup)
until combined.
Step 7
Assemble salad with
Kale (1 bunch)
, squash, chickpeas,
Avocado (1)
,
Pomegranate Seeds (1/4 cup)
,
Pecans (1/4 cup)
and dressing. Enjoy!
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