Harvest Salad

Ingredients for the Dressing

• 1c spinach or arugula; roughly chopped

• 1 15oz can chickpeas; drained/rinsed

• 2tbsp coconut oil

• 2c carrots chopped

• 2c butternut squash, chopped

• 2c brussel sprouts thinly sliced

• 1/2c pomegranate

• salt/pepper

• 5tbsp pumpkin seeds

• 3tbsp chopped pecans

• 1/4c dried cranberries

Ingredients for the Dressing

• 1 small honey crisp apple, chopped

• 1tbs water

• 1/4c tahini

• Lemon juice from 1 lemon

To Make Salad:

• Preheat the oven to 400F

• Place prepped carrots, brussel sporuts, & butternut squash on a pan & mix with coconiut oil & salt/pepper; bake for 30 mins

• Heat a pan to medium heat with 1 tbsp coconut oil: add chickpeas and season with turmeric, salt, & pepper stirring frequently for 5-8 mins until browned

• Prepare spinach/arugula and add to a mixing bowl

• Add cooked veggies & chickpeas to the bowl with greens and combine together

• If meal prepping for the week evenly divide into 5 containers

• Top with pumpkin seeds, pecans & pomegranate

To Make Dressing:

• Blend all ingredients in a blender & store in an airtight container or mason jar

• Wait to put dressing on salad until the day of to prevent salad from becoming soggy