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The first week of fall means we’ve officially replaced lettuce with squash. This Roasted Fall Harvest Salad by @Yasmeen layers caramelized honeynut squash, crispy chickpeas, fluffy quinoa, and kale with a silky maple–tahini dressing. Packed with plant-based protein, fiber, and healthy fats, it’s basically autumn in a bowl. Scroll down for the full recipe! Salad Ingredients: 1 can chickpeas, drained and rinsed 1 medium honeynut sqaush, cubed 1 tsp each ground cumin and coriander 1/2 tsp each onio