Roasted Fall Harvest Salad Recipe

Introduction

This Roasted Fall Harvest Salad is a vibrant and nourishing dish perfect for crisp autumn days. Packed with crispy chickpeas, roasted honeynut squash, and a creamy maple tahini dressing, it balances hearty textures with fresh flavors.

Ingredients

• 1 can (13.4 oz) chickpeas, drained and rinsed
• 1 medium (200 g) honeynut squash, cubed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp onion granules
• 1/2 tsp garlic granules
• 1/2 tsp cayenne pepper
• 1/2 tsp Ceylon cinnamon
• Olive oil and kosher salt for drizzling
• 1/2 cup (100 g) quinoa, dry
• 5-6 stalks (70 g) dino kale, stemmed and finely chopped
• 1/4 cup (40 g) toasted pepitas (pumpkin seeds)
• 1/4 cup (50 g) golden raisins or chopped dates (optional)
• 1/4 cup (64 g) tahini
• 1/4 cup (40 g) lemon juice
• 3 tbsp unsweetened apple cider
• 1 tbsp maple syrup
• 1/4 tsp garlic granules
• 1/4 tsp cayenne pepper
• 1/4 tsp Ceylon cinnamon
• 1/4 tsp kosher salt, plus more as needed

Instructions

1. Step 1: Preheat your oven to 450°F and line a sheet pan with parchment paper. Combine the chickpeas and cubed honeynut squash on the pan. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, Ceylon cinnamon, a generous drizzle of olive oil, and kosher salt. Toss well to coat everything evenly.
2. Step 2: Roast the chickpeas and squash in the oven for 25-30 minutes, or until the chickpeas turn crispy and the squash is tender.
3. Step 3: While roasting, rinse the quinoa under cold water. Add the quinoa, 1 cup water, and a large pinch of salt to a pot. Bring to a boil, then reduce heat to medium-low and partially cover the pot. Cook undisturbed for 10-12 minutes until water is absorbed.
4. Step 4: Turn off the heat, fully cover the pot, and let the quinoa steam for 10 minutes. This resting step ensures fluffy quinoa.
5. Step 5: Prepare the kale by removing the stems with your hands, then finely chop the leaves. Place kale in a bowl, drizzle with a little olive oil, sprinkle with salt, and massage the leaves with your hands until they soften and decrease in volume.
6. Step 6: Make the dressing by combining tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, Ceylon cinnamon, and 1/4 tsp salt in a jar. Whisk until smooth and creamy. Add more apple cider if you prefer a thinner consistency.
7. Step 7: In the kale bowl, add the roasted chickpeas and squash, cooked quinoa, toasted pepitas, and golden raisins or chopped dates if using. Pour half the dressing over the salad and toss to combine thoroughly.
8. Step 8: Reserve the remaining dressing to serve alongside individual portions of the salad.

Tips & Variations

• For a nut-free option, omit the pepitas and add toasted sunflower seeds instead.
• Swap honeynut squash with butternut squash or sweet potatoes for different seasonal flavors.
• Massage the kale for at least 2-3 minutes to soften it and reduce bitterness.
• Add crumbled feta or goat cheese for a creamy, tangy twist.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. The roasted chickpeas may soften over time, so for best texture, add them just before serving. Reheat the quinoa and squash gently if preferred warm, and toss with fresh kale and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of dry quinoa?

Canned quinoa can be used as a shortcut, but be sure to drain and rinse it well before adding. Adjust any liquid in the recipe accordingly, as canned quinoa is already cooked.

Is this salad suitable for meal prep?

Yes, it stores well for a few days and makes a nutritious meal prep option. Keep the dressing separate and toss it with the salad just before eating to maintain freshness.

Roasted Fall Harvest Salad Recipe

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★★★★★

4.6 from 78 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Fall Harvest Salad combines crispy spiced chickpeas and honeynut squash with fluffy quinoa and tender massaged kale. Toasted pepitas and sweet golden raisins add texture and bursts of flavor, all tossed in a creamy maple tahini dressing for a delightful and nourishing seasonal meal.

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Ingredients

Scale 1x2x3x

Roasted Vegetables and Chickpeas

• 1 can (13.4 oz) chickpeas, drained and rinsed
• 1 medium (200 g) honeynut squash, cubed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp onion granules
• 1/2 tsp garlic granules
• 1/2 tsp cayenne pepper
• 1/2 tsp ceylon cinnamon
• Olive oil, for drizzling
• Kosher salt, for seasoning

Quinoa

• 1/2 cup (100 g) quinoa, dry
• 1 cup water
• Large pinch of kosher salt

Greens and Toppings

• 5–6 stalks (70 g) dino kale, stemmed and finely chopped
• 1/4 cup (40 g) toasted pepitas (pumpkin seeds)
• 1/4 cup (50 g) golden raisins or chopped Medjool dates (optional)

Maple Tahini Dressing

• 1/4 cup (64 g) tahini
• 1/4 cup (40 g) lemon juice
• 3 tbsp unsweetened apple cider vinegar
• 1 tbsp maple syrup
• 1/4 tsp garlic granules
• 1/4 tsp cayenne pepper
• 1/4 tsp ceylon cinnamon
• 1/4 tsp kosher salt, plus more as needed

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Instructions

1. Roast the chickpeas and squash: Preheat your oven to 450°F (232°C) and line a sheet pan with parchment paper. Spread the drained chickpeas and cubed honeynut squash on the pan. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, kosher salt, and drizzle generously with olive oil. Toss everything thoroughly to coat. Roast in the oven for 25-30 minutes or until the chickpeas are crispy and the squash is tender.
2. Cook the quinoa: Rinse 1/2 cup quinoa under cold water. In a pot, combine quinoa, 1 cup water, and a large pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and partially cover. Let it simmer undisturbed for 10-12 minutes until all water is absorbed. Turn off the heat, cover fully, and let it steam for an additional 10 minutes for fluffy quinoa.
3. Prep the kale: Remove the stems from the kale by holding the stem with one hand and stripping the leaves off with the other. Chop the leaves finely and place them in a bowl. Drizzle with extra virgin olive oil and sprinkle with kosher salt. Massage the kale thoroughly for a few minutes until it softens and reduces in volume.
4. Make the maple tahini dressing: In a jar or small bowl, combine tahini, lemon juice, unsweetened apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk vigorously until the dressing is silky smooth and creamy. Adjust salt to taste. If the dressing is too thick, thin it with an additional 1-2 tablespoons of apple cider vinegar until you achieve your desired consistency.
5. Assemble the salad: In the bowl with massaged kale, add the roasted chickpeas and honeynut squash, cooked quinoa, golden raisins or chopped dates if using, and toasted pepitas. Drizzle half of the maple tahini dressing over the salad and toss well to combine all ingredients. Reserve the remaining dressing for serving individual portions.

Notes

• Use Medjool dates as an alternative to golden raisins for a richer sweetness.
• Massage the kale well to reduce bitterness and make it more tender.
• Adjust the cayenne pepper quantity for more or less heat according to preference.
• Store leftover dressing in the refrigerator for up to 5 days; whisk before use.
• This salad can be served warm, at room temperature, or chilled.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: Roasted Fall Harvest Salad, chickpeas, honeynut squash, quinoa, kale salad, maple tahini dressing, autumn salad, healthy salad