Ingredients:

• For the roast winter veggies:
• 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 Meyer Lemon Extra Virgin Olive Oil
• salt and pepper to taste
• For the roast chickpeas:
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon Meyer Lemon Extra Virgin Olive Oil
• 1 teaspoon cumin, toasted an ground
• 1 teaspoon paprika
• salt and pepper to taste
• For salad dressing:
• 1/4 cup Pomegranate Balsamic Vinegar
• 1/4 cup Meyer Lemon Extra Virgin Olive Oil
• 1/4 cup cilantro
• 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 pinch salt
• 1 avocado, sliced
• 1/2 cup small red onion, sliced
• 1/2 cup pomegranate
• 1/4 cup pepitas
• 1/4 cup feta cheese, crumbled

Instructions:

For the roast winter veggies:

Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.

For the roast chickpeas:

Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.

For salad dressing:

Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.

For the salad:

Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.

Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
Toss everything and enjoy!