Roasted Fall Harvest Salad

If you’re looking for a dish that captures the essence of fall, look no further than this Roasted Fall Harvest Salad! It’s packed with cozy flavors and vibrant colors that will make your heart sing. Every bite is a celebration of the season, featuring fluffy quinoa, crispy chickpeas, and sweet honeynut squash. Whether it’s a busy weeknight or a family gathering, this salad shines as both a filling meal and a delightful side.

What makes this recipe so special is its versatility. You can whip it up in under an hour, making it perfect for any occasion. Plus, it’s filled with wholesome ingredients that everyone will love.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal prep time, anyone can make this salad.
• Family-Friendly: The combination of flavors makes it appealing to both kids and adults.
• Make-Ahead Convenience: Great for meal prep; just store the dressing separately until serving!
• Colorful & Nutritious: Packed with vitamins from the fresh veggies and healthy fats from the tahini and nuts.
• Flavor Explosion: The spices bring warmth, while the maple tahini dressing ties everything together beautifully.

Ingredients You’ll Need

For this Roasted Fall Harvest Salad, you will need some simple and wholesome ingredients that are easy to find at your local grocery store. Each element plays a vital role in creating layers of flavor and texture.

For the Salad

• 1 can (13.4 oz) chickpeas, drained and rinsed
• 1 medium (200 g) honeynut squash, cubed
• 1 tsp each ground cumin and coriander
• 1/2 tsp each 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)

For the Dressing

• 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 garlic granules, cayenne pepper, and ceylon cinnamon
• 1/4 tsp kosher salt, plus more as needed

Variations

This Roasted Fall Harvest Salad is very flexible! You can easily customize it to suit your tastes or what you have on hand.

• Add Different Greens: Swap out the kale for spinach or arugula for a different flavor profile.
• Change Up the Grains: Use farro or barley instead of quinoa for a heartier texture.
• Add More Veggies: Toss in roasted Brussels sprouts or beets for extra nutrition and color.
• Top with Cheese: Sprinkle some crumbled feta or goat cheese if you want a creamy finish.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. This step ensures the chickpeas become crispy while preventing sticking. Dump the chickpeas and honeynut squash onto the pan. Sprinkle them generously with spices like cumin and coriander—these add warmth to every bite! Drizzle olive oil and kosher salt over everything. Toss well to coat all sides before roasting in the oven for 25-30 minutes or until the chickpeas are nice and crispy.

Step 2: Cook the Quinoa

For perfectly fluffy quinoa, use a 1:2 ratio of quinoa to water. So if you’re using 1/2 cup of quinoa, measure out 1 cup of water along with a large pinch of salt. Bring it to a boil on medium-high heat before reducing to medium-low. Cover partially while cooking undisturbed for about 10-12 minutes. Once all water has absorbed, turn off the heat but keep it covered for another 10 minutes—this “sitting” period allows it to steam perfectly!

Step 3: Prepare the Kale

De-stemming kale might seem tricky at first but trust me—it’s easy! Grab one end of the stem with one hand while pulling off leaves with your other hand. Chop those leaves into small pieces before placing them in a bowl. Drizzle with extra virgin olive oil and sprinkle some salt on top before massaging those leaves until they soften—it reduces their bulk significantly!

Step 4: Make the Dressing

In a jar or bowl, add tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk everything together until smooth; don’t forget to taste-test! If needed, you can adjust by adding more apple cider if you prefer a thinner consistency.

Step 5: Combine Everything Together

In your bowl of massaged kale, add in your roasted chickpeas and squash along with fluffy quinoa. If you’re using golden raisins or Medjool dates—now’s their time to shine! Toss everything together gently while drizzling half of your dressing over the top—this ensures every bite is coated in deliciousness! Reserve any leftover dressing for individual servings later on.

And there you have it—your vibrant Roasted Fall Harvest Salad is ready to enjoy!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a stunning Roasted Fall Harvest Salad is easier than you think! Here are some tips to elevate your salad game:

• Choose the right squash: Using honeynut squash adds a natural sweetness and creaminess, but feel free to experiment with butternut or acorn squash based on availability and preference.

• Crisp those chickpeas: For extra crunch, make sure to spread the chickpeas evenly on the baking sheet and avoid overcrowding. This ensures they roast perfectly without steaming.

• Massage the kale: Taking a moment to massage the kale not only softens it, making it more enjoyable to eat, but also helps it absorb the flavors from your dressing beautifully.

• Make-ahead dressing: Prepare the maple tahini dressing in advance and store it in the fridge. This allows the flavors to meld together and makes meal prep a breeze!

• Play with textures: Don’t hesitate to mix in other crunchy toppings like chopped nuts or seeds for added texture, which makes each bite exciting.

How to Serve Roasted Fall Harvest Salad

Serving your Roasted Fall Harvest Salad can be as delightful as preparing it! Here are some ideas on how to present this beautiful dish.

Garnishes

• Fresh herbs: Sprinkle fresh parsley or cilantro on top for an extra pop of color and freshness.
• Avocado slices: Adding creamy avocado will not only enhance the taste but also provide healthy fats that complement this nutrient-packed salad.

Side Dishes

• Quinoa-Stuffed Peppers: Bell peppers stuffed with a quinoa mixture make a colorful and nutritious side that pairs wonderfully with the salad’s flavors.
• Sweet Potato Wedges: Crispy roasted sweet potatoes offer a hearty complement that echoes autumn vibes while balancing the salad’s lightness.
• Garlic Roasted Broccoli: The nutty flavor of roasted broccoli drizzled with garlic brings an earthy touch that harmonizes beautifully with the sweetness of the salad.
• Lentil Soup: A warm bowl of lentil soup provides comforting warmth and earthiness, making it a perfect pairing for this vibrant salad.

Enjoy crafting this delightful Roasted Fall Harvest Salad, whether it’s for a cozy dinner at home or an inviting gathering!

Make Ahead and Storage

This Roasted Fall Harvest Salad is perfect for meal prep! You can easily prepare the components in advance, allowing you to enjoy this wholesome dish throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• Keep the dressing separate until you’re ready to serve to maintain freshness.
• Consume within 3-4 days for optimal taste and texture.

Freezing

• While it’s best enjoyed fresh, you can freeze individual portions of roasted chickpeas and squash.
• Place them in a freezer-safe bag or container, ensuring to remove as much air as possible.
• Use within 2-3 months for the best flavor; thaw in the refrigerator before reheating.

Reheating

• To reheat, place the chickpeas and squash on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes until heated through.
• Alternatively, microwave in short intervals, stirring between, until warmed.

FAQs

Here are some common questions you might have about this delicious salad.

Can I make Roasted Fall Harvest Salad without kale?

Absolutely! You can substitute kale with other greens like spinach or arugula for a different flavor profile. Just remember to adjust any marinating time if you’re using more delicate greens.

How long does Roasted Fall Harvest Salad last in the fridge?

When stored properly in an airtight container, this salad will stay fresh for 3-4 days. Just keep the dressing separate to ensure everything stays crisp!

What can I use instead of tahini?

If you don’t have tahini on hand, you can blend sunflower seed butter or almond butter with a little lemon juice and water as an alternative. It will still give your dressing that creamy texture!

Can I add other vegetables to this salad?

Definitely! Feel free to mix in your favorite seasonal veggies like roasted Brussels sprouts or beets. This salad is super versatile!

Final Thoughts

I hope you enjoy making this Roasted Fall Harvest Salad as much as I do! It’s not just a dish; it’s a celebration of fall flavors that warms the heart and nourishes the body. Whether you’re serving it as a hearty dinner or a stunning side dish, it’s bound to impress. Happy cooking, and don’t hesitate to share your experiences with me!