• Combine the cauliflower florets with olive oil, maple syrup, and seasonings in a large bowl.
  32 oz. cauliflower florets, 2 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon paprika, 1 teaspoon garlic powder
• Prepare a large baking sheet with parchment paper. Arrange the cauliflower in one layer. Roast at 425 F for 35 minutes, flipping halfway.
• While the cauliflower is roasting, cook the grains.
  2 cups grains (farro, Harvest grain blend)
• Stir the vinaigrette ingredients in a glass jar and set aside.
  3 oz olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1.5 tablespoon maple syrup, 1.5 tablespoon Dijon mustard, 1.5 oz apple cider vinegar
• Place the warm grains, roasted cauliflower, and spinach in a bowl with half of the dressing. Toss until the spinach wilts.
  2 cups baby spinach
• Stir in the remaining ingredients and serve at room temperature or cold.
  ⅓ cup pomegranate arils, 10 oz. crispy chickpeas, ¼ cup almonds, ¼ cup fresh parsley

Crispy Chickpeas

• Rinse and dry the chickpeas very well. Combine with 1 tablespoon olive oil and season with salt and pepper.
  10 oz. crispy chickpeas
• Roast at 425 F for at least 35 minutes, shaking the pan halfway.