Moroccan Chickpeas and Roasted Squash Fall Salad

Preheat oven to 400 degrees F (200 degrees C).

Combine acorn squash seasoning. In a small bowl, mix Ground Cumin (1 tsp), Simply Organic Garlic Powder (1 tsp), Simply Organic Cinnamon, Ground (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).

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.

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), Simply Organic Garlic Powder (3 dashes), Simply Organic Cinnamon, Ground (1 dash), Cayenne Pepper (1 dash). Stir and cook until fragrant, about 1 minute.

Add Chickpeas (1 can) and stir to coat with spices. Cook 10 minutes.

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 (4 Tbsp) until combined.

Assemble salad with Kale (1 bunch), squash, chickpeas, Avocado (1), Pomegranate Seeds (4 Tbsp), Pecans (4 Tbsp) and dressing. Enjoy!