Roast Acorn Squash Sweet Potato And Beet Kale And Quinoa Salad With Avocado Feta And Pomegranate In A Cilantro Lemon Tahini Dressing Recipes

ROAST ACORN SQUASH, SWEET POTATO AND BEET KALE AND QUINOA SALAD WITH AVOCADO, FETA AND POMEGRANATE IN A CILANTRO LEMON TAHINI DRESSING

Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing image

A roasted acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing!

Time 45m

Yield 6

Number Of Ingredients 30

Ingredients

1 acorn squash, seeded and cut into 1/4 inch slices
1 sweet potato, peeled and cut into 1/4 inch slices
2 beets, peeled and cut into 1/4 inch slices
1 tablespoon oil
salt and pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon oil
1 teaspoon cumin, toasted an ground
1 teaspoon paprika (I like hot smoked)
salt and pepper to taste
1/4 cup tahini
3 tablespoons lemon juice
1/4 cup cilantro
2 tablespoons yogurt
2 teaspoons maple syrup
1 clove garlic, grated
water
salt to taste
1/2 cup quinoa
1 cup water
1 bunch kale, thinly sliced
1 tablespoon lemon juice
1 teaspoon oil
1 pinch salt
1 avocado, sliced
1/2 cup small red onion, sliced
1/2 cup pomegranate
1/4 cup pepitas
1 tablespoon sesame seeds
1/4 cup feta cheese, crumbled

Steps:

Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.
Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.
Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.
Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
Toss everything and enjoy!

Nutrition Facts : Nutrition Facts Calories 470, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 0, Carbs 0 (Fiber 0, Sugars 0), Protein 0 Nutrition by

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