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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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The Roasted Fall Harvest Salad is a seasonal delight that beautifully combines the earthy flavors of roasted honeynut squash and spiced chickpeas with the hearty texture of quinoa and kale. This vibrant salad is not only visually appealing but also packed with nutrition, making it perfect for autumn gatherings or cozy dinners at home. The addition of a creamy maple tahini dressing elevates the dish, providing a delicious balance of sweet and savory. Whether served as a standalone meal or a stunning side dish, this salad will surely impress your guests while satisfying your cravings for wholesome fall flavors.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 medium 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 for drizzling
  • Kosher salt for drizzling
  • 1/2 cup quinoa, dry
  • 5–6 stalks dino kale, stemmed and finely chopped
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup golden raisins or chopped dates (optional)
  • 1/4 cup tahini
  • 1/4 cup 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

Instructions

  1. Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper.
  2. On the sheet pan, combine drained chickpeas and cubed honeynut squash with spices and olive oil. Toss well and roast for 25-30 minutes until crispy.
  3. In a pot, combine quinoa with water and a pinch of salt. Bring to a boil, reduce heat to medium-low, cover partially, and cook for about 10-12 minutes until water is absorbed. Let steam off heat for another 10 minutes.
  4. De-stem and chop the kale. Massage it with olive oil and salt in a mixing bowl until softened.
  5. For the dressing, whisk together tahini, lemon juice, apple cider, maple syrup, spices, and salt until smooth.
  6. In the bowl with kale, add roasted chickpeas, squash, cooked quinoa, and any optional add-ins like raisins or pepitas. Drizzle some dressing over it all; toss gently to combine.

Nutrition

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