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Ingredients:
Directions:
Add all of the chickpea marinade ingredients together in a container you can store with a lid. Mix well and toss in chickpeas. Place in the fridge and let marinade a minimum of one hour.
Preheat the oven to 425º. Peel and slice the butternut squash and lay evenly on a parchment lined baking sheet. Roast for about 20-30 minutes until tender. Cooked to your liking and allow to cool completely before assembling the containers.
Make the salad vinaigrette by adding all of the dressing ingredients to a jar and give it a good shake. For meal prepping, the dressing can be stored on the counter for up to 5 days and used as you assemble the salad components.
To assemble the salads, add a big handful of greens each container. Divide the roasted squash and marinated chickpeas between the 4 servings. Add the nuts, seeds, raisins and apple to each salad container, also dividing equally. Add the dressing once you are ready to serve and enjoy.
xoxo,
- Brooke
Ingredients
Directions
Add all of the chickpea marinade ingredients together in a container you can store with a lid. Mix well and toss in chickpeas. Place in the fridge and let marinade a minimum of one hour.
Preheat the oven to 425º. Peel and slice the butternut squash and lay evenly on a parchment lined baking sheet. Roast for about 20-30 minutes until tender. Cooked to your liking and allow to cool completely before assembling the containers.
Make the salad vinaigrette by adding all of the dressing ingredients to a jar and give it a good shake. For meal prepping, the dressing can be stored on the counter for up to 5 days and used as you assemble the salad components.
To assemble the salads, add a big handful of greens each container. Divide the roasted squash and marinated chickpeas between the 4 servings. Add the nuts, seeds, raisins and apple to each salad container, also dividing equally. Add the dressing once you are ready to serve and enjoy.
