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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
