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RECIPE
27 INGREDIENTS 7 STEPS 45min

Moroccan Chickpeas and Roasted Squash Fall Salad

4.5
2 Ratings
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.
Moroccan Chickpeas and Roasted Squash Fall Salad Recipe | SideChef
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.
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
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Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
45min
Total Time
$1.47
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 bunch
washed and patted dry
or Spinach
1
Avocado , sliced
1/4 cup
Pecans

Acorn Squash

1
Acorn Squash , halved, deseeded, sliced
1 tsp
Ground Cumin
1 tsp
Garlic Powder
1/2 tsp
Ground Cinnamon
1/2 tsp
1/4 tsp
Ground Cardamom
1/8 tsp
Ground Cloves
1/8 tsp
Cayenne Pepper
1 dash

Chickpea

1 can
(15 oz)
Chickpeas , rinsed, drained
1/2 tsp
Roasted Cumin Powder
3 dashes
Garlic Powder
1 dash
Ground Cinnamon
1 dash
Cayenne Pepper

Dressing

2 Tbsp
Dijon Mustard
1 tsp
1/4 cup
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
485
FAT
37.7 g
PROTEIN
9.0 g
CARBS
31.0 g

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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Nutrition Per Serving
Calories
485
% Daily Value*
Fat
37.7 g
48%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
31.0 g
11%
Fiber
12.0 g
43%
Sugars
3.0 g
--
Protein
9.0 g
18%
Sodium
435.0 mg
19%
Vitamin D
--
--
Calcium
210.1 mg
16%
Iron
3.2 mg
18%
Potassium
739.7 mg
16%
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