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Why Make This Recipe

Roasted Fall Harvest Salad is a delightful, wholesome dish that celebrates the flavors of the season. It combines the sweetness of honeynut squash and golden raisins with earthy chickpeas and nutty quinoa, making it not only nutritious but also extremely satisfying. This salad is perfect for a light lunch, a side dish, or a main course, and it showcases seasonal ingredients beautifully. Plus, it’s versatile and easy to prepare, making it a great choice for any meal.

How to Make Roasted Fall Harvest Salad

Ingredients

1 can (13.4 oz) chickpeas, drained and rinsed
1 medium (200 g) honeynut squash, cubed
1 tsp each of ground cumin and coriander
1/2 tsp each of onion granules, garlic granules, cayenne pepper, and 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 each of garlic granules, cayenne pepper, and Ceylon cinnamon
1/4 tsp kosher salt, plus more as needed

Directions

Preheat your oven to 450°F and line a sheet pan with parchment paper.
Dump the chickpeas and squash onto the pan. Sprinkle with spices and drizzle a generous amount of olive oil and salt. Toss everything together until well mixed. Roast in the oven for 25-30 minutes or until the chickpeas are crispy.
For fluffy quinoa, use a 1:2 ratio of quinoa to water. So, combine 1/2 cup of quinoa with 1 cup of water and a pinch of salt in a pot. Bring it to a boil, then reduce the heat to medium-low and partially cover. Let it cook undisturbed for 10-12 minutes, or until the water is absorbed. Afterward, turn off the heat, fully cover the pot with a lid, and let it sit for 10 minutes. This helps steam the quinoa.
De-stem the kale by grabbing the stem with one hand and using the other hand to pull off the leaves. Chop the kale into small pieces and place it in a bowl. Drizzle with a little olive oil and sprinkle with salt. Massage the kale with your hands until it softens and reduces in size.
In a jar, combine all the dressing ingredients (tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, Ceylon cinnamon, and kosher salt) and whisk until smooth. Adjust the salt and add 1-2 tbsp of apple cider for your desired dressing consistency.
In the kale bowl, add the roasted chickpeas, squash, quinoa, golden raisins or dates, and pepitas. Drizzle half the dressing over it and toss everything together. Reserve the remaining dressing for serving.

How to Serve Roasted Fall Harvest Salad

Serve the Roasted Fall Harvest Salad in individual bowls, drizzling extra dressing on top. This salad can be enjoyed warm or at room temperature. Pair it with your favorite protein for a complete meal or serve it as a delightful side.

How to Store Roasted Fall Harvest Salad

Store any leftovers in an airtight container in the refrigerator. The salad is best eaten within 3-4 days. If it thickens in the fridge, just add a bit of water or olive oil and toss before serving.

Tips to Make Roasted Fall Harvest Salad

Make sure to spread the chickpeas and squash in a single layer on the baking sheet to ensure even roasting.
For extra flavor, roast the pepitas alongside the squash and chickpeas.
You can mix and match the grains; pearled farro or barley can be used instead of quinoa if desired.

Variation

Try adding roasted Brussels sprouts or sweet potatoes for an even heartier salad. You can also substitute spinach or Swiss chard for the kale if preferred.

FAQs

1. Can I make this salad ahead of time?
Yes! You can prepare the ingredients in advance and store them separately in the refrigerator. Assemble the salad right before serving for the best texture and flavor.

2. Is this salad vegan?
Yes, this Roasted Fall Harvest Salad is completely vegan, making it suitable for plant-based diets.

3. Can I swap out the tahini in the dressing?
If you’re not a fan of tahini, you can replace it with almond butter or sunflower seed butter for a different flavor profile.