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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Indulge in the vibrant flavors of autumn with this Roasted Fall Harvest Salad. Bursting with wholesome ingredients, this salad is not only visually appealing but also packed with nutrients. The combination of crispy chickpeas, sweet honeynut squash, and fluffy quinoa creates a delightful medley that celebrates the season. Tossed together with a creamy maple tahini dressing, this dish serves beautifully as a hearty meal or an impressive side at gatherings. Quick and easy to prepare, it’s perfect for busy weeknights or festive occasions. Enjoy the cozy essence of fall in every bite!

Ingredients

Scale
  • 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)
  • 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

Instructions

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. On the sheet pan, combine drained chickpeas and cubed honeynut squash. Sprinkle with spices and drizzle with olive oil and salt. Toss to coat evenly.
  3. Roast for 25-30 minutes until chickpeas are crispy and squash is tender.
  4. Meanwhile, rinse quinoa and cook in a pot using a 1:2 ratio of quinoa to water (1/2 cup quinoa to 1 cup water). Bring to a boil, then reduce heat to low, cover partially, and simmer for about 10-12 minutes or until water is absorbed.
  5. Massage chopped kale with olive oil and salt in a bowl until softened.
  6. For the dressing, whisk together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, cinnamon, and salt until smooth.
  7. In the bowl of massaged kale, combine roasted chickpeas and squash with cooked quinoa. Drizzle half the dressing over and toss gently.

Nutrition

Find it online: https://flavorrichrecipes.com/roasted-fall-harvest-salad/