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

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Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing
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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
  • For the roast chickpeas:
  • 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
  • For the cilantro lemon tahini dressing:
  • 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
  • For the salad:
  • 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

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