MADRE TIERRA FALL

MADRE TIERRA FALL SALAD

SERVES 4 

FOR THE SALAD

1 small butternut squash, diced into 1” pieces

1 C. cooked chickpeas

2 Tbsp. olive oil

1/2 tsp. ground cumin

1/2 tsp. fine sea salt

1/2 C. roasted, shelled sunflower seeds

5 C. arugula

Pomegranate arils for garnish

FOR THE DRESSING

1 small shallot, minced

1 1/2 Tbsp. fresh lemon juice

1 1/2 tsp. runny honey

1/4 tsp. ground cumin

3 Tbsp. extra virgin olive oil

 Sea salt to taste

METHOD

1.     Preheat the oven to 425 degrees.

2.     Toss the butternut squash and chickpeas with olive oil, cumin and salt. Place on a prepared baking sheet and roast in the oven until tender and lightly browned, about 20 minutes, tossing halfway.

3.     Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasoning if necessary.

4.     Once vegetables are done roasting remove them from the oven and allow to cool to room temperature. Add the arugula to the vegetables and toss.  Stir in sunflower seeds and drizzle with the vinaigrette. Season to taste with salt and pepper, garnish with pomegranate arils.