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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad is a vibrant and hearty dish that celebrates the flavors of autumn. This wholesome salad features fluffy quinoa, sweet honeynut squash, and crispy chickpeas, all tossed together with tender kale and drizzled with a delightful maple tahini dressing. It’s not just nutritious; it’s also incredibly satisfying and versatile. Perfect as a standalone meal or as a stunning side dish at gatherings, this seasonal salad brings warmth and joy to your table. Ideal for busy weeknights or festive feasts, you’ll love how easy it is to prepare and customize to your taste!

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 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. Roast for 25-30 minutes until crispy.
  2. In a pot, bring 1/2 cup quinoa and 1 cup water to a boil with a pinch of salt. Lower the heat and partially cover while allowing it to simmer undisturbed for about 10–12 minutes until all water is absorbed. Turn off the heat and let it sit covered.
  3. De-stem the kale and chop into small pieces. Drizzle with olive oil and sprinkle some salt before massaging leaves until softened.
  4. In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until smooth.
  5. Combine roasted chickpeas and squash with cooked quinoa and kale in a large bowl. Drizzle half the dressing over the salad before serving.

Nutrition

Find it online: https://mrrecipes.net/roasted-fall-harvest-salad/