Recipes

Name: Fall Harvest Salad with Watermelon
Ingredients: 2 cups cubed watermelon (for For the Salad:); 2 cups cubed butternut squash (for For the Salad:); 1 can chickpeas, drained and rinsed (for For the Salad:); 1 tablesppon olive oil (for For the Salad:); 1 spring rosemary, chopped (for For the Salad:); 1/4 teaspoon ground cinnamon (for For the Salad:); 1/2 teaspoon salt (for For the Salad:); 1/4 teaspoon ground black pepper (for For the Salad:); 1 1/2 cups instant farro (one 8.8 oz bag) (for For the Salad:); 6 cups baby kale or arugula (for For the Salad:); 1/3 cup crumbled feta (for For the Salad:); 1/3 cup chopped pecans (for For the Salad:); slice red onion, to taste (optional) (for For the Salad:); 1/4 cup apple cider vinegar (for For the dressing:); 1/2 cup olive oil (for For the dressing:); 1 teaspoon maple syrup (for For the dressing:); 2 teaspoons dijon mustard (for For the dressing:); 1/2 teaspoon salt (for For the dressing:); 1/4 teaspoon ground black pepper (for For the dressing:)