Print

Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, vibrant, and packed with seasonal flavors, this Roasted Fall Harvest Salad is a delightful way to celebrate autumn. Featuring tender roasted honeynut squash, crispy chickpeas, and fresh kale, each bite offers a satisfying crunch and deliciously sweet taste. Drizzled with a creamy maple tahini dressing, this salad not only makes for a hearty main dish but also shines as an impressive side at gatherings. Its nourishing ingredients ensure you feel full and satisfied without being weighed down. Quick to prepare and customizable based on your preferences, this recipe is perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 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 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. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Combine drained chickpeas and cubed honeynut squash on the sheet pan. Sprinkle with spices, drizzle with olive oil, and toss well before roasting for 25–30 minutes until crispy.
  3. Cook quinoa by combining 1/2 cup quinoa with 1 cup water in a pot; bring to a boil then reduce heat to simmer for about 10–12 minutes until water is absorbed.
  4. Massage chopped kale with olive oil and salt until softened.
  5. Whisk together tahini, lemon juice, maple syrup, apple cider, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt for the dressing.
  6. In a large bowl, combine roasted chickpeas and squash with cooked quinoa and massaged kale; drizzle dressing over the top and mix gently.

Nutrition

Find it online: https://findrecipe.net/roasted-fall-harvest-salad/