Roasted Fall Harvest Salad

If you’re looking for a cozy dish that captures the essence of fall, then this Roasted Fall Harvest Salad is just what you need. It’s not only vibrant and flavorful but also incredibly satisfying. With fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash, this salad is perfect for those busy weeknights when you want something healthy yet delicious. Plus, it’s great for family gatherings or as a delightful side at your holiday table!

This recipe really shines with its unique combination of textures and flavors. The warmth of the roasted vegetables pairs beautifully with the crunchy pumpkin seeds and chewy raisins, making every bite a little celebration!

Why You’ll Love This Recipe

• Easy to prepare: This Roasted Fall Harvest Salad comes together quickly with straightforward steps, making it perfect for any kitchen skill level.
• Family-friendly: Everyone will love the tasty mix of ingredients! It’s a healthy dish that even kids enjoy.
• Make ahead: Prep the components ahead of time for a quick assembly on busy days. Just toss everything together before serving!
• Flexible meal: Enjoy it as a hearty main course or a stunning side dish. Either way, it’s sure to impress!
• Seasonal delight: Celebrate fall with seasonal ingredients that are both nutritious and comforting.

Ingredients You’ll Need

Here’s a list of simple, wholesome ingredients that make this Roasted Fall Harvest Salad so special. You can easily find all of these at your local grocery store!

• 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

This Roasted Fall Harvest Salad is super flexible! Feel free to mix things up based on what you have on hand or your taste preferences.

• Swap the greens: Use spinach or arugula instead of kale for a different flavor profile.
• Change the grains: Substitute quinoa with farro or barley for a heartier texture.
• Add extra veggies: Toss in roasted Brussels sprouts or sweet potatoes for more seasonal goodness.
• Make it spicy: Add sliced jalapeños or red pepper flakes if you like some heat in your salad.

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 cubed honeynut squash onto the pan. Sprinkle them with spices like cumin, coriander, onion granules, garlic granules, cayenne pepper, and ceylon cinnamon. Drizzle generously with olive oil and kosher salt to enhance their flavors. Toss everything well before roasting! This step is key because roasting brings out the natural sweetness in the squash while making the chickpeas delightfully crispy.

Step 2: Cook the Quinoa

For fluffy quinoa, use a simple ratio of 1 part quinoa to 2 parts water. So for this recipe, combine 1/2 cup of dry quinoa with 1 cup of water in a pot along with a pinch of salt. Bring it to a boil then reduce the heat to medium-low, partially covering it. Let it cook undisturbed for about 10-12 minutes until all water is absorbed. After cooking, turn off the heat but keep it covered for another 10 minutes. This resting period allows the quinoa to steam perfectly!

Step 3: Prepare the Kale

Next up is the kale! Grab each stalk by its stem and pull off the leaves using your hands—a fun little task! Once de-stemmed, chop it into small pieces. Place in a bowl, drizzle a bit of extra virgin olive oil over it, sprinkle some salt, and massage those leaves gently with your hands until they soften up nicely. Massaging helps break down tough fibers in kale so it becomes tender and palatable.

Step 4: Make the Dressing

In a jar or bowl, combine tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk everything together until smooth and creamy—this dressing adds so much flavor! If it’s too thick for your liking, simply add an extra tablespoon or two of apple cider until you reach your desired consistency.

Step 5: Assemble Your Salad

Now comes the fun part! Combine your roasted chickpeas and squash into the bowl of massaged kale along with cooked quinoa and optional golden raisins or chopped dates for sweetness. Toss everything gently while drizzling half of your dressing over top—this will ensure every bite is coated in deliciousness! Reserve any leftover dressing to serve separately on individual plates.

And there you have it—your beautiful Roasted Fall Harvest Salad is ready to be enjoyed! It’s wholesome enough to stand alone as dinner but also shines as an accompaniment to any meal. Happy eating!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a delicious Roasted Fall Harvest Salad is easy, especially with these handy tips to elevate your dish!

• Use Fresh Ingredients: Fresh vegetables and greens not only taste better but also provide more nutrients. Look for seasonal produce at your local farmer’s market for the best flavors.

• Customize Your Grains: While quinoa is a fantastic option, feel free to substitute it with farro, barley, or even brown rice for different textures and flavors that suit your palate.

• Experiment with Spices: Don’t be afraid to adjust the spice levels to your liking. Adding more cayenne can give it an extra kick, while increasing the cinnamon can enhance its fall essence.

• Make-Ahead Dressing: Prepare the maple tahini dressing in advance and store it in the fridge. This way, you save time on busy days and ensure that it’s ready whenever you need it!

• Add Extra Crunch: If you love texture, consider tossing in some crispy roasted nuts or seeds right before serving. They add a delightful crunch that complements the soft ingredients beautifully.

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is not just tasty; it’s also visually stunning! Presenting it nicely can really impress your family or guests. Here are some ideas on how to serve this vibrant dish.

Garnishes

• Fresh Herbs: Sprinkle chopped fresh parsley or cilantro over the salad for a pop of color and freshness.
• Citrus Zest: A little lemon or orange zest can brighten up the flavors and add an aromatic touch.
• Crumbled Feta Alternative: For those who enjoy creamy toppings, try using a dairy-free feta alternative for a tangy finish.

Side Dishes

• Roasted Sweet Potatoes: Their natural sweetness pairs perfectly with the spices in the salad and adds extra heartiness.

• Quinoa Stuffed Peppers: These colorful peppers filled with quinoa and vegetables make for a delightful pairing that’s both nutritious and filling.

• Herbed Couscous: Light and fluffy couscous tossed with herbs offers another grain option that complements the flavors in the salad beautifully.

• Simple Lentil Soup: A warm bowl of lentil soup makes for a cozy side that balances out the crispness of the salad while providing comfort on chilly fall evenings.

Now that you’re armed with pro tips and serving suggestions, it’s time to enjoy your Roasted Fall Harvest Salad! Happy cooking!

Make Ahead and Storage

This Roasted Fall Harvest Salad is perfect for meal prep! You can easily make it ahead of time, allowing the flavors to meld beautifully while saving you time during busy weeknights.

Storing Leftovers

• Store any leftover salad components separately to keep everything fresh.
• Place the roasted chickpeas, squash, quinoa, and kale in airtight containers.
• Keep the dressing in a separate jar in the refrigerator.
• Make sure to consume leftovers within 3-4 days for the best quality.

Freezing

• While it’s best enjoyed fresh, you can freeze the roasted chickpeas and squash.
• Allow them to cool completely before transferring to an airtight freezer bag or container.
• Label with the date and use within 2-3 months for optimal taste.

Reheating

• To reheat frozen chickpeas and squash, let them thaw overnight in the refrigerator.
• Warm them in a preheated oven at 350°F for about 10-15 minutes until heated through.
• Avoid reheating kale; simply add fresh kale when ready to serve!

FAQs

If you have any questions about this delightful recipe, you’re in the right place!

Can I make Roasted Fall Harvest Salad without kale?

Absolutely! You can substitute kale with other greens like spinach or arugula. Just remember to massage them if they’re tougher greens to enhance their texture.

How do I ensure my chickpeas are crispy in the Roasted Fall Harvest Salad?

For crispy chickpeas, make sure they’re thoroughly dried before roasting. Also, give them enough space on the baking sheet and roast until golden brown for that perfect crunch.

What other ingredients can I add to my Roasted Fall Harvest Salad?

Feel free to customize your salad! Add roasted sweet potatoes, apples, or even feta cheese alternatives for extra flavor and texture.

How long does it take to prepare the Roasted Fall Harvest Salad?

The total time is about 50 minutes. However, you can save time by prepping ingredients ahead of time!

Final Thoughts

I hope this Roasted Fall Harvest Salad brightens your table this season! With its warm flavors and nourishing ingredients, it’s a dish that brings comfort while celebrating all that fall has to offer. Enjoy making this recipe as much as I do, and don’t hesitate to share your experience or variations with me. Happy cooking!