Prep Time
45 mins (includes baking time)

Prep Notes
This is a gorgeous & vibrant colored dressing that zips up any salad or side. With anti-inflammatory properties and all “real” ingredients, it’s truly an upgrade in your autumn salad!

Cooking Time
5 mins

Yields
2T = 1 serving of dressing

Ingredients

• 1/4 cup organic pumpkin puree (canned)

• 1/3 cup olive oil

• 1/4 cup unfiltered apple cider vinegar

• 1 T honey or pure maple syrup

• 2 cloves garlic minced

• 2T “nooch” nutritional yeast*

• 1 tsp turmeric

• ½ tsp salt (any salt that you prefer)

• ½ tsp black pepper (to activate turmeric) 

Directions

In a hurry? Grab a whisk and mix ingredients. Store dressing in an airtight container for up to a week.

If you have 2 extra minutes, in a highspeed blender, combine all ingredients and mix. Optional here to add in 1-2T pumpkin seeds to add in more interesting texture.

*no nooch? No problem! First, add it to your list for the grocery store. Then, swap in ½ tsp pumpkin pie spice or ground cinnamon as a sweet alternative for this dressing.

Top salads with Chia Leah Sweet + Spicy Granola or Maple & Olive Oil Quinoa Sprinkle

Prep Time
45 mins (includes baking time)

Prep Notes
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Make it ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your home. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week. 

Cooking Time
35-45 mins

Yields
4 servings

Ingredients

• 6 cups washed and chopped kale (any variation)

• 1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes

• 1 cup cooked quinoa

• 1 cup pomegranate seeds

• 1/3 cup chopped raw walnuts

• 1/2 cup Chia Leah Sweet + Spicy Granola OR 1/2 cup Chia Leah Maple + Olive Oil Quinoa Sprinkle

• optional:

  • 1 large beet peeled and shredded

  • 2 oz crumbled goat cheese

------

• 1/3 cup apple cider vinegar (I love Bragg)

• ¼ cup honey

• ¼ cup olive oil

• 1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)

• 1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)

• ½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)

• 4 1 qt ball jars (or a big beautiful bowl)

Directions

Preheat oven to 400 degrees

Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool.

Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt. 

“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients. 

Toss & serve with a Sweet + Spicy Granola or Quinoa Sprinkle topper or evenly put each ingredient in 4 ball jars with Sweet + Spicy Granola at the top of the jar and refrigerate for up to 3 days. Enjoy!