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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Indulge in the heartwarming flavors of autumn with this Roasted Fall Harvest Salad. This vibrant dish features fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash, making it a perfect choice for busy weeknights or festive gatherings. The delightful combination of textures—from the crunchy pumpkin seeds to chewy raisins—ensures that every bite is a celebration of seasonal goodness. With its easy preparation and healthy ingredients, this salad is not just a feast for the eyes but also a nutritious option that the whole family will love. Embrace the essence of fall with a dish that’s as comforting as it is delicious.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium (200 g) 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 (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 garlic granules
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ceylon cinnamon
  • 1/4 tsp kosher salt, plus more as needed

Instructions

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  2. On the sheet pan, combine drained chickpeas and cubed honeynut squash. Sprinkle with spices (cumin, coriander, onion granules, garlic granules, cayenne pepper, and cinnamon) along with olive oil and salt; toss well.
  3. Roast for 20-25 minutes until golden brown.
  4. While roasting, rinse quinoa and cook according to package instructions (1/2 cup quinoa to 1 cup water).
  5. De-stem and chop kale; massage with olive oil and salt until tender.
  6. For the dressing, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, cinnamon, and kosher salt.
  7. In a large bowl, combine roasted chickpeas and squash with cooked quinoa and massaged kale; add optional raisins or dates and drizzle half of the dressing over everything before tossing gently.

Nutrition

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