Plant-powered and full of flavor! I made this salad a few weekends ago and just love it. This is a complete vegan and gluten-free 1:1:1 Meal.


  • 1 15-ounce can of chickpeas
  • 12 ounces of cubed butternut squash
  • 4 cups of baby spinach
  • 1/4 cup of dried cranberries
  • 2 tsp. sumac spice
  • Vinaigrette of your choice
  • Avocado oil to prepare items with
  • Sea Salt


  1. Drizzle avocado oil and sea salt on butternut squash and roast for 20 minutes at 4oo degrees.
  2. Rinse and drain chickpeas. Saute in avocado oil in a frying pan until chickpeas are tender and lightly browned.
  3. Combine ingredients on a bed off baby spinach. Add sumac spice to your favorite vinaigrette
  4. Toss salad and top with dried cranberries. Serves 2.