Seasonal Salad

Salad ingredients: 1 head of lettuce, 1 carrot, 1 persimmon, 1/2 cup pecans, 1 (14 oz.) can garbanzo beans, 1 tomato, 1 lemon juiced, 1 Tbsp. rosemary, 1 Tbsp. maple syrup, 1 Tbsp. coconut oil.

Salad Dressing: 3 Tbsp. apple cider vinegar, 1 shallot (minced), 1 tsp. ginger powder, 1 tsp. coconut sugar, 1 tsp. dijon mustard, 1/4 cup olive oil, 1 Tbsp. lemon juice.

Preheat oven to 400°F. Rinse and drain garbanzo beans and add them to a medium bowl. Add lemon juice, rosemary (chopped), maple syrup and coconut oil. Mix well, place beans on a baking sheet and bake for 20 minutes. Chop lettuce, carrot & persimmon and add to a large bowl. Once garbanzo beans are cooked add those to the large bowl. Next chop pecans and place in a small frying pan. Cook on medium, stirring frequently for 3-5 minutes, until roasted (but not burnt). Once finished add nuts to the salad. Make salad dressing by mixing all ingredients in a small bowl.

When ready to serve pour dressing over salad and serve.

This week's ingredients as well as a recipe comes from Cooking With CSA.