Description
A wholesome salad that combines the sweetness of honeynut squash and golden raisins with earthy chickpeas and nutty quinoa. Perfect for a light lunch, side dish, or main course.
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 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
- 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 with olive oil and salt. Toss together until well mixed. Roast in the oven for 25-30 minutes or until chickpeas are crispy.
- For fluffy quinoa, combine 1/2 cup of quinoa with 1 cup of water and a pinch of salt in a pot. Bring to a boil, reduce heat to medium-low, and cover partially. Cook undisturbed for 10-12 minutes, or until water is absorbed. Turn off heat, cover completely with the lid, and let sit for 10 minutes.
- De-stem the kale and chop into small pieces. Place in a bowl, drizzle with olive oil, sprinkle with salt, and massage until it softens.
- In a jar, combine the dressing ingredients (tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, cinnamon, and salt) and whisk until smooth. Adjust salt and add 1-2 tbsp of apple cider for desired consistency.
- In the kale bowl, add the roasted chickpeas, squash, quinoa, golden raisins or dates, and pepitas. Drizzle half the dressing and toss together. Reserve the remaining dressing for serving.
Notes
Store leftovers in an airtight container in the refrigerator; best eaten within 3-4 days. If thickened, add a bit of water or olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: fall salad, roasted vegetables, healthy salad, vegan salad