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Roasted Pumpkin, Beet, Chickpea, and Barley Salad

From Nourish: The Fit Women's Cookbook by Lorna Jane Clarkson
  • minutes
  • Serves 2

INGREDIENTS

4

Baby beets

1/2 cup

Chickpeas, dried

4 1/2 oz

Green beans

1 lb

Pumpkin

2 tsp

Thyme, fresh leaves

2 tbsp

Maple syrup, pure

1/2 cup

Pearl barley

2 tbsp

Coconut oil, extra-virgin

2 tbsp

White wine vinegar

2 tbsp

Pepitas, toasted

1 1/2 tbsp

Goat's cheese, soft