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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Discover the delightful Roasted Fall Harvest Salad, a perfect blend of seasonal ingredients that embodies the spirit of autumn. This vibrant salad features warm, roasted honeynut squash and crispy chickpeas, paired with fluffy quinoa and nutrient-rich kale. Each bite is a celebration of flavors and textures, making it an ideal main course or stunning side for any occasion. Packed with wholesome ingredients, this recipe is not only comforting but also nutritious, ensuring you feel good about every delicious mouthful. Whether you’re meal prepping for the week or hosting family and friends, this Roasted Fall Harvest Salad will quickly become a favorite.

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 the oven to 450°F (232°C) and line a sheet pan with parchment paper.
  2. Combine drained chickpeas and cubed honeynut squash on the pan. Drizzle with olive oil, sprinkle with spices (cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon), and toss well.
  3. Roast for 25 minutes until golden brown.
  4. Meanwhile, rinse quinoa and cook it using a 1:2 ratio of quinoa to water. Bring to a boil, then reduce heat to low for 10-12 minutes until water is absorbed. Let sit covered for another 10 minutes.
  5. Prepare kale by massaging it lightly with olive oil and salt in a bowl until tender.
  6. For dressing: whisk together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt in a jar until smooth.
  7. In a large bowl, combine roasted chickpeas and squash with cooked quinoa and kale; drizzle with half of the dressing and toss well.

Nutrition

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