Roasted Fall Harvest Salad

If you’re looking for a delicious way to celebrate the flavors of fall, let me introduce you to my favorite dish: Roasted Fall Harvest Salad. This salad is a cozy blend of textures and tastes that perfectly captures the essence of the season. Fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash come together to create a dish that’s not only healthy but also incredibly satisfying.

This salad is versatile enough to shine as a standalone meal or serve as a stunning side at your next gathering. Whether it’s a busy weeknight dinner or a festive feast with family and friends, the Roasted Fall Harvest Salad always brings warmth and joy to the table.

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you’ll have a wholesome meal ready in no time.
• Family-Friendly Appeal: The combination of flavors is sure to please even the pickiest eaters.
• Make-Ahead Convenience: Prep it ahead of time for an easy lunch or dinner option throughout the week.
• Delicious Flavor: The warm spices and creamy dressing make every bite comforting and delightful.
• Nutrient-Packed: This salad is loaded with vitamins and minerals, making it a healthy choice without sacrificing taste.

Ingredients You’ll Need

Gathering fresh ingredients is part of the fun! For this Roasted Fall Harvest Salad, you’ll need simple, wholesome items that are easy to find at your local market. Let’s take a look at what you’ll need:

• 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

Variations

One of the best parts about this Roasted Fall Harvest Salad is how adaptable it is! Feel free to customize it based on what you have on hand or your personal taste preferences.

• Swap the greens: Try using arugula or spinach instead of kale for a different flavor profile.
• Add some protein: Toss in roasted chicken or tofu for an extra boost of protein if desired.
• Mix in seasonal veggies: Substitute the honeynut squash with sweet potatoes or Brussels sprouts for variety.
• Experiment with nuts: Use walnuts or almonds instead of pumpkin seeds for an added crunch.

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. Dump the chickpeas and squash onto the pan, sprinkle them with spices like cumin, coriander, and cinnamon along with olive oil and salt. Toss everything well so that they are evenly coated. Roasting them for 25-30 minutes will give you crispy chickpeas and tender squash—this step is key for developing those rich flavors.

Step 2: Cook the Quinoa

For fluffy quinoa, use my favorite ratio: 1 part quinoa to 2 parts water. Combine 1/2 cup quinoa with 1 cup water in a pot along with a pinch of salt. Bring it to a boil then lower the heat to medium-low. Cover partially while allowing it to simmer undisturbed for about 10–12 minutes until all water is absorbed. Turning off the heat afterward and letting it sit covered helps steam it perfectly—trust me on this!

Step 3: Prepare the Kale

De-stem the kale by holding onto the stem while running your other hand up to release the leaves. Chop these into small pieces and place them in a bowl. Drizzle with olive oil and sprinkle some salt before massaging those lovely leaves until they soften—this makes them more palatable while reducing their bulk.

Step 4: Make the Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until everything blends into a silky smooth dressing. If it’s too thick for your liking, feel free to add an extra splash of apple cider!

Step 5: Assemble Your Salad

Combine those crispy roasted chickpeas and squash into your bowl filled with kale along with fluffy quinoa and optional raisins or dates for sweetness. Drizzle half of your creamy dressing over everything before tossing gently so that all ingredients are well mixed—and don’t forget to save some dressing for serving!

And there you have it! A beautiful Roasted Fall Harvest Salad that’s bursting with flavor—perfect for any occasion! Enjoy every hearty bite!

Pro Tips for Making Roasted Fall Harvest Salad

When it comes to perfecting your Roasted Fall Harvest Salad, a few simple tips can elevate your dish from good to great!

• Choose the right squash: Honeynut squash is sweet and creamy, but you can also use butternut or acorn squash for a similar flavor profile. This variety adds depth to the salad and enhances the overall fall essence.

• Roast until crispy: Don’t be shy with roasting time! Letting the chickpeas crisp up makes them crunchy, which contrasts beautifully with the tender kale and quinoa. Keep an eye on them towards the end to avoid burning.

• Massage your kale: Massaging kale with a bit of olive oil not only softens the leaves but also enhances their flavor. This step makes the kale more palatable and enjoyable, especially for those who find raw kale too tough.

• Adjust dressing consistency: Feel free to tweak the thickness of your dressing! If it’s too thick, add more apple cider or lemon juice until you reach your desired creaminess. This flexibility ensures every bite is coated perfectly.

• Make it ahead: This salad holds up well in the fridge for meal prep! Just store the components separately and toss them together with dressing just before serving to keep everything fresh.

How to Serve Roasted Fall Harvest Salad

Serving your Roasted Fall Harvest Salad can be as creative as you want! Here are some ideas that will not only enhance its presentation but also bring out its flavors.

Garnishes

• Fresh herbs: A sprinkle of chopped parsley or cilantro on top adds a burst of color and freshness that brightens up the entire dish.
• Feta cheese alternative: Crumbled dairy-free feta provides a tangy contrast that complements the sweetness of the roasted squash without overpowering it.
• Pomegranate seeds: These jewel-like seeds add a pop of color and a delightful crunch, along with a tartness that balances the richness of other ingredients.

Side Dishes

• Crispy Roasted Brussels Sprouts: Seasoned simply with olive oil, salt, and pepper, these sprouts become caramelized and crispy—perfectly complementing the flavors in your salad.
• Herbed Quinoa: A side of quinoa tossed with fresh herbs (like parsley and mint) enhances the grainy texture while adding an extra layer of flavor.
• Sweet Potato Wedges: Baked until tender and lightly seasoned, sweet potato wedges provide a nutritious side that harmonizes with the fall theme.
• Vegetable Soup: A warming bowl of vegetable soup pairs wonderfully with this salad, creating a cozy meal that feels complete yet light.

Enjoy crafting this autumn-inspired dish that celebrates seasonal flavors while nourishing both body and soul!

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can make it ahead of time, store it, and enjoy it throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• Keep the dressing separate to maintain the freshness of the greens.
• Enjoy leftovers within 3-4 days for the best taste and texture.

Freezing

• This salad is not ideal for freezing due to the texture of the greens and quinoa.
• However, you can freeze the roasted chickpeas and squash separately for up to a month.
• Thaw them in the refrigerator overnight before adding to fresh greens.

Reheating

• If you prefer warm components, gently reheat the roasted chickpeas and squash in a microwave or oven.
• Add a splash of water when reheating to prevent drying out.
• Toss everything together with fresh kale and dress just before serving.

FAQs

Here are some common questions about making this delightful salad!

Can I use other vegetables in my Roasted Fall Harvest Salad?

Absolutely! Feel free to swap in your favorite seasonal vegetables like Brussels sprouts or sweet potatoes. Just remember to adjust roasting times accordingly.

How long does a Roasted Fall Harvest Salad keep in the fridge?

When stored properly, your salad will stay fresh for about 3-4 days. Just be sure to keep the dressing separate until you’re ready to enjoy!

What can I substitute for tahini in this recipe?

If you don’t have tahini, you can use sunflower seed butter or almond butter as alternatives. The flavor will change slightly but still taste delicious!

Is this Roasted Fall Harvest Salad suitable for meal prep?

Yes! It’s perfect for meal prep as you can prepare it in advance and store it easily. Just keep the dressing separate until serving.

Can I add protein to this salad?

Certainly! Feel free to add grilled chicken, roasted tofu, or even beans for an extra protein boost while keeping it plant-based.

Final Thoughts

I hope you find joy in making this Roasted Fall Harvest Salad as much as I do! It’s a wonderful way to celebrate fall flavors while enjoying a healthy meal that’s both hearty and vibrant. Don’t hesitate to experiment with your favorite ingredients, and remember that cooking should be fun! Enjoy every bite, and happy cooking!