While dancing in the kitchen making this, I dropped the garlic powder and it exploded everywhere.

🍂 Fall Harvest Salad with Tahini Drizzle 🥗

Recipe
– 20 oz cubed butternut squash
– 1 can chickpeas, rinsed, drained, patted dry
– 1 Tbsp olive oil
– 1 tsp cumin
– 1 tsp salt
– 1 cup quinoa
– 4 cups kale, chopped & massaged
– 1 apple, chopped
– ¼ cup pumpkin seeds
– ¼ cup dried cranberries
– ¼ cup toasted walnuts (or pecans)

Tahini Dressing
– 4 Tbsp tahini
– 2 Tbsp lemon juice (or apple cider vinegar)
– 1 Tbsp maple syrup (or agave syrup)
– ½ tsp garlic powder
– 2–4 Tbsp warm water (to thin)
– Pinch of salt

Steps
1. Preheat oven to 400F.
2. Toss squash and chickpeas with olive oil, cumin, and salt.
3. Roast until golden, 20–25 minutes, stirring halfway.
4. Cook quinoa.
5. Whisk dressing ingredients, thinning with water as needed.
6. Massage kale with a little olive oil and salt.
7. Layer kale, squash, chickpeas, quinoa, and apple.
8. Drizzle with dressing.
9. Sprinkle with pumpkin seeds, cranberries, and walnuts.

That’s 7 plant groups in the Daily Dozen or PlantHabit app.