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Cucumber Tomato Avocado Salad wit Italian Dressing Perfect Fruit Salad with Honey Citrus Dressing Strawberry Salad with Strawberry Balsamic Vinaigrette Southwest Salad with Creamy Salsa Dressing Strawberry Broccoli Salad with Creamy Poppy Seed Dressing Asian Salad with Sriracha Peanut Dressing Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette Want to try this Outback Wedge Salad
[02:22.41] Kissing the pain, I dream of a day I'm kissing the pain away
Ingredients 1, 15 oz can of chickpeas, rinsed and drained 1/2 a medium butternut squash, peeled with seeds removed and cubed 1 bunch lacinato kale, woody stems removed and chopped into bite size pieces 1 lb brussels sprouts, thinly sliced 1/4 cup tahini 1/2 tbsp soy sauce 1/2 tbsp rice wine vinegar 23 tsp of maple syrup (I did 2, but you can make it sweeter if you like) Juice and zest of one lime 1 clove garlic, crushed or grated 34 tbsp of water 1/3 cup pistachios, chopped 1/3 cup parsley, minced 1/3 cup pomegranate seeds, optional Salt and pepper to taste Avocado oil Instructions Preheat the oven to 400F
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