Dinner is done, and I am chilling while my men clean it all up. This is the raw-roasted salad I served, inspo from @bonappetitmag.
I roasted butternut squash because the grocery didn’t have delicata. No prob. I didn’t use canned chickpeas; I had time so I soaked, boiled, dried, roasted the chickpeas. They’re good. I cut res cabbage and kale and massaged those first with lemon juice, salt and olive oil. The dressing is tahini, honey, garlic, lemon, water, salt and pepper. Apples got added when I served. Yum. #fitwithflare