Moroccan Chickpeas and Roasted Squash Fall Salad

Combine acorn squash seasoning. In a small bowl, mix Ground Cumin (1 tsp) , Garlic Powder (1 tsp) , Ground Cinnamon (as needed) , Paprika (as needed) , Ground Ginger (as needed) , Ground Cardamom (as needed) , Ground Cloves (as needed) , Cayenne Pepper (as needed) , 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 (as needed) , Smoked Paprika (as needed) , Garlic Powder (3 dashes) , Ground Cinnamon (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!