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Prepare the salad dressing first (see link in article).
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Turn oven on to 400F.
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Put the wedges of butternut squash and chunks of beets and carrots in a large mixing bowl. Drizzle with 2 Tbsp of olive oil, then add all the spices, mix really well, and put on a single layer on a large baking sheet lined with parchment paper. Bake at 400F for about 15-20 minutes (depending on the size of your veggie chunks).
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While that cooks, prepare the lettuce, cucumber, and watermelon radish. Distribute in plates. Wash and cut the Swiss chard and garlic.
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Warm a medium size pan on medium heat. Add a drizzle of olive oil. Add the Swiss chard and sauté for about 5 minutes, or until they start to roast a bit, then add the rinsed chickpeas and minced garlic, and continue sauté for another 5 minutes or so. Add a splash of freshly squeezed lemon juice at the end to scrape off any bits from the bottom.
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When everything is cooked, simply add to the plates the cooked butternut, beets, carrots, chickpea mixture. Add some marinated red onion and sauerkraut in the middle, along with the hazelnuts and seeds. Drizzle everything with the dressing, and enjoy right away!