• 1 cup quinoa, cooked according to package directions
• 1 large sweet potato, cut into small cubes
• 1 cup brussels sprouts, cut in halves
• 1 can chickpeas, drained and patted dry
• 1 delicata squash, cut into rings
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 cups kale, chopped
• 1 tbsp lemon
• 1 beet, shredded
• 2 radishes, sliced (I use watermelon radishes)
• 1 avocado
• 1 handful pomegranate seeds
• sesame seeds

maple dijon dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dijon
• 2 tsp maple syrup
• salt & pepper to taste