This sprouts squash medley includes roasted acorn squash, chickpeas, and your choice of sprouts with other veggies to create a hearty, yummy salad. Finally, it is topped with pomegranate seeds for a colorful finish.
Preheat the oven to 400°. Line a baking sheet with parchment paper and toss the squash slices with coconut oil, paprika, cayenne pepper, salt and pepper and roast in the oven for approximately 30 minutes until tender.
Mix the squash seeds with the olive oil and season with salt and black pepper. Spread in an even layer and bake for about 15 minutes under the squash, turning and shaking the seeds every few minutes to allow for even toasting.
Heat your coriander seeds over moderate heat in a pan. Grind to a powder (or pulse in a food processor until fine). Blend the cilantro, parsley, garlic, lemon zest, ice water, ice cubes with the coriander. Blend until the mixture is smooth and creamy.
Prepare a salad bowl with the mixed sprouts, chickpeas and pomegranate seeds and top with roasted squash. Garnish the salad with toasted squash seeds and drizzle with dressing.