Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing
INGREDIENTS
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1 acorn squash, seeded and cut into 1/4 inch slices
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1 sweet potato, peeled and cut into 1/4 inch slices
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2 beets, peeled and cut into 1/4 inch slices
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1 tablespoon oil
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salt and pepper to taste
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1 (15 ounce) can chickpeas, rinsed and drained
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1 tablespoon oil
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1 teaspoon cumin, toasted an ground
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1 teaspoon paprika (I like hot smoked)
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salt and pepper to taste
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1/4 cup tahini
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3 tablespoons lemon juice
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1/4 cup cilantro
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2 tablespoons yogurt
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2 teaspoons maple syrup
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1 clove garlic, grated
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water
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salt to taste
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1/2 cup quinoa
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1 cup water
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1 bunch kale, thinly sliced
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1 tablespoon lemon juice
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1 teaspoon oil
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1 pinch salt
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1 avocado, sliced
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1/2 cup small red onion, sliced
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1/2 cup pomegranate
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1/4 cup pepitas
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1 tablespoon sesame seeds
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1/4 cup feta cheese, crumbled
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