Name: Fall Harvest Salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 Cup Cooked Quinoa; 5 Whole Sage Leaves; 1 Tablespoon Grape Seed Oil or Olive Oil; 2 Cups Roasted Butternut Squash, cubed*; 1/2 Cup Roasted Chickpeas*; Handful of Arugula; 1/4 Cup Pomegranate Seeds; Salt & pepper, to taste

Ingredients

Scale

1 Cup Cooked Quinoa
5 Whole Sage Leaves
1 Tablespoon Grape Seed Oil or Olive Oil
2 Cups Roasted Butternut Squash, cubed*
1/2 Cup Roasted Chickpeas*
Handful of Arugula
1/4 Cup Pomegranate Seeds
Salt & pepper, to taste

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Instructions

In a small skillet, heat oil on medium-high heat. Add sage and fry for 2-3 minutes, until sage starts to darken and shrivel up.
Remove from heat and place on a paper towel to soak up excess oil.
Incorporate all of the ingredients including the sage in a medium-size bowl.
This dish can be served at room temperature. Enjoy!

Notes

*Roast butternut squash and chickpeas with a drizzle of olive oil, salt, and pepper on a parchment lined baking sheet at 425 degrees for 30-40 minutes.

Keywords: fall salad, gluten free salads, fodmap salads