Cozy season is starting! Although no one can begin to predict what we are possibly in for over the course of the next few months, one thing is certain, we could all use some nourishing feel good food to optimize our health and well-being. October marks the start of sweater season peppered with streaks of hot almost summer-like days. When feeling conflicted about how to dress let alone what to eat, a hearty, squashed-filled salad is the ideal remedy to tip toe into fall and a gentle reminder of the all beauty that the season has to offer. This feel-good fall harvest salad has kale, delicata squash, chickpeas, feta, and dried cherries. To make this even more filling, add some farro or quinoa. Prep in advance for an easy make-ahead nourishing lunch!
Fall Harvest Salad
makes two hearty servings
1 delicata squash, halved lengthwise, seeded and cut into 1/2-inch semicircles (skin left on)
1 teaspoon cumin
1 teaspoon turmeric
1- 15oz can chickpeas, drained and rinsed
1 teaspoon paprika
2 tablespoons avocado oil
1 bunch lacinato kale, leaves removed from stem, thinly sliced
1/4 cup dried unsweetened cranberries or cherries
1/4 cup crumbled feta
dressing
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon maple syrup
salt and pepper
Preheat oven to 400 degrees F. Using two separate sheet pans, toss the squash, 1 tablespoon avocado oil, cumin, turmeric, salt, and pepper on one sheet pan and spread out evenly. Toss the chickpeas, 1 tablespoon avocado oil, paprika, salt and pepper on the other sheet pan. Roast the squash and chickpeas for 20 minutes rotating the pans halfway through cooking.
While the squash and chickpeas roast, whisk together all the ingredients for the salad dressing. Pour the salad dressing over the kale in a large bowl. Massage for one to two minutes.
To serve: add the squash, chickpeas, feta, and dried cherries to the kale, and toss to combine. Enjoy!
