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Roasted Squash and Chickpea Salad with Lemon Green Tahini Dressing

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This salad is the perfect late winter - early spring salad.  It's got your hearty elements - roasted butternut squash and chickpeas and it's got your spring favorites fresh avocado, sliced radish and sprouts.  Drizzled over top is our Lemon Green Tahini Dressing which just brings these all together with a fresh and vibrant pop.

Roasted Squash and Chickpea Salad with Lemon Green Tahini Dressing


1/2 Butternut Squash diced (I bought mine already peeled from the grocery store)
Chickpeas (1 can drained)
Sprouts - I used radish sprouts but use whatever you can find
Radish - Sliced fine
Avocado - Sliced
Mixed Green Salad
1/2 tsp Turmeric
pinch of Salt 
1/4 tsp Cayenne Pepper 
Olive Oil
Wozz! Lemon Green Tahini Dressing 

Preheat oven to 400 degrees F

Toss your diced butternut squash with a drizzle of olive oil, salt, cayenne and turmeric. Place on parchment paper lined baking sheet and bake for 15-20 minutes.  Remove from oven.

Toss your chickpeas with a drizzle of  olive oil, salt and pepper.  Bake for 10 minutes.  Remove from oven. 

Arrange salad greens on plate, top with roasted squash, baked chickpeas, avocado slices, radish and sprouts.  Drizzle with Wozz! Lemon Green Tahini Dressing.

Roasted Squash and Chickpea Salad with Lemon Green Tahini Dressing


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