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

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• 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!

Prep Time

Prep time: 10 minutes

Bake Time: about 10 minutes

Notes

Health benefits & tasting notes: Eggs are full of vitamin B, “the energy vitamin,” Chicken is a lean, iron rich source of protein. Our Maple & Olive Oil Quinoa Sprinkle with Flax adds a boost of antioxidants, fiber and a satiating crunch. With this recipe you can have a kid-friendly, parent approved dinner on the table in less than 20 minutes.

Yields

4-6 Servings

Ingredients

• 1 1/2 lb. chicken tenders, or boneless skinless chicken breasts, cut into thin strips.

• Sea salt and freshly-ground black pepper

• 2 large eggs (pasture raised if possible)

• 1/2 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

• High heat cooking oil spray such as avocado oil or grape seed oil cooking spray

• 1/4 cup Dijon mustard

• 1 Tbsp pure maple syrup

• 1/8 cup fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees.

Pat chicken dry with paper towels and season on both sides with a pinch each of salt and pepper.

Add the eggs to a medium bowl and to whisk to combine. Place the Quinoa Sprinkle in a separate bowl.

Dip the chicken into the egg, dripping off any excess, then dredge in the Quinoa Sprinkle.

Place tenders on baking sheet.

Bake tenders at 400 degrees for 5 mins, flip and another 5 mins or until thermometer check hits 165 degrees.

Meanwhile, whisk together the dijon and maple syrup until well- combined and smooth. Add S&P and chopped fresh parsley if you have it on hand. Serve chicken tenders alongside maple mustard dipping sauce, or any other dipping sauce of your choice.

Credit:

Chia Leah

http://chialeah.com