Step 1

Preheat oven to 375 °F

Step 2

Add cashews to small bowl and cover with boiling (or very hot) water. Set them aside to soften.

Step 3

Rinse and cook quinoa according to package directions and set aside.

Step 4

While quinoa cooks, drain and rinse chickpeas. Chop apples into bite size cubes.

Step 5

Add chickpeas, apples, squash, nutmeg, syrup and salt to a medium bowl and stir till thoroughly coated.

Step 6

Bake the chickpea mixture for 25 minutes on a parchment lined baking sheet.

Step 7

Place kale on a second parchment lined baking sheet. Drizzle with olive oil and add to the oven during the last 8 minutes of cook time.

Step 8

Meanwhile, make the dressing. Dice the shallot and drain your soaked cashews.

Step 9

Add all dressing ingredients to blender and mix on high for approximately 2 minutes or until smooth liquid consistency is achieved. If necessary, add additional water.

Step 10

Combine all the cooked ingredients and drizzle with your homemade dressing. Serve warm and enjoy!