Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing | Kara Lydon

Ingredients

• 3 cups chopped butternut squash (about 1/2 large butternut squash)
• 3 cups chopped apples (about 2 large apples)
• 1 15.5 oz can chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt, divided
• 2 cups quinoa
• 1 small bunch kale, stems removed and roughly chopped
• 2 tablespoons pumpkin seeds (pepitas)
• 1 cup cashews, soaked for at least one hour
• 1 small shallot, minced (about 1 tablespoon minced)
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1/2 cup water
• 1/2 teaspoon salt