Roasted Fall Harvest Salad

If you’re looking for a cozy dish that captures the essence of fall, you’ve come to the right place! The Roasted Fall Harvest Salad is like a warm hug in a bowl. With its fluffy quinoa, crispy chickpeas, and sweet honeynut squash, this salad is not just a feast for the eyes but also a delightful blend of flavors and textures. It’s perfect for everything from busy weeknights to festive family gatherings.

What I love most about this recipe is how versatile it is. Whether you enjoy it as a hearty main or serve it as a stunning side at your next gathering, it’s sure to impress everyone at the table. Plus, it’s packed with wholesome ingredients that make you feel good inside and out!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just under an hour, making it perfect for those busy evenings when time is short.
• Nutritious and Filling: Packed with protein from chickpeas and fiber from quinoa, it’s a meal that will keep you energized throughout the day.
• Flexibility: You can easily customize this salad with whatever seasonal veggies or grains you have on hand.
• Vibrant Flavors: The combination of spices and the maple tahini dressing creates a delicious harmony that will have your taste buds dancing.
• Meal Prep Friendly: Make it ahead of time for easy lunches or dinners – it tastes just as good (if not better) the next day!

Ingredients You’ll Need

Let’s talk about the ingredients that make this Roasted Fall Harvest Salad so special. They are simple, wholesome, and full of flavor! Here’s 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 things about this Roasted Fall Harvest Salad is its flexibility! Here are some fun variations to make it your own:

• Add More Veggies: Toss in roasted Brussels sprouts or sweet potatoes for extra flavor and nutrition.
• Swap the Grain: Try using farro or barley instead of quinoa for a different texture.
• Boost the Protein: Add some cooked lentils or grilled chicken if you want to make it even heartier.
• Change the Dressing: Experiment with different dressings like balsamic vinaigrette or citrus dressing for a new twist.

How to Make Roasted Fall Harvest Salad

Step 1: Roast Chickpeas and Squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. Spread out those drained chickpeas and cubed honeynut squash on the pan. Sprinkle them with your spices—cumin, coriander, onion granules, garlic granules, cayenne pepper, and ceylon cinnamon—and drizzle generously with olive oil and salt. Toss everything well so that every piece gets coated in those wonderful flavors. Roast in the oven for about 25-30 minutes until the chickpeas are crispy.

Step 2: Cook Quinoa

For fluffy quinoa perfection, remember my trick: use a 1:2 ratio of quinoa to water. So for this recipe’s ½ cup of quinoa, you’ll need 1 cup of water plus a pinch of salt. Bring the water to a boil in a pot before reducing heat to medium-low. Partially cover it while letting it cook undisturbed for 10–12 minutes until all the water has absorbed. After it’s done cooking, turn off the heat but keep it covered for another 10 minutes; this helps steam any excess moisture away.

Step 3: Prepare Kale

Now let’s work on that kale! Grab those stalks in one hand while stripping off the tender leaves with your other hand—easy peasy! Chop them into small pieces and place them in a bowl. Drizzle with extra virgin olive oil and sprinkle with kosher salt before massaging them gently until they soften up. This makes them much more enjoyable to eat!

Step 4: Make the Dressing

In a jar or bowl, mix together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, salt—and whisk until smooth! If it’s too thick for your liking, add an extra splash of apple cider to reach your desired consistency.

Step 5: Combine Everything

Finally! In that big bowl of kale you’ve prepared earlier, combine those roasted chickpeas and squash along with fluffy quinoa. Toss in golden raisins or chopped dates if you’re using them along with toasted pumpkin seeds for crunch. Drizzle half of your homemade dressing over everything—then toss gently to combine all those gorgeous flavors together! Save some dressing on the side when serving individual bowls so everyone can enjoy.

And there you have it—the perfect Roasted Fall Harvest Salad ready to brighten up any meal! Enjoy every bite!

Pro Tips for Making Roasted Fall Harvest Salad

Creating the perfect Roasted Fall Harvest Salad is all about flavor and texture balance, so here are some tips to help you make it shine!

• Use fresh ingredients: Fresh produce not only enhances the flavor but also elevates the nutritional profile of your salad. Look for vibrant, seasonal vegetables to make your dish more colorful and appealing.

• Don’t skip the massage: Massaging the kale with olive oil and salt softens the leaves, making them easier to chew and enhancing their flavor. It’s a simple step that can make a big difference in your salad’s overall experience.

• Customize your toppings: Feel free to mix in other seasonal veggies like roasted Brussels sprouts or sweet potatoes. This adds variety and can cater to your taste preferences while keeping the salad exciting.

• Adjust the dressing to taste: Everyone has different preferences when it comes to dressings; don’t hesitate to tweak the amount of maple syrup or lemon juice based on your sweetness or acidity preference. The right balance can really elevate the flavors!

• Make it ahead: This salad keeps well in the fridge, making it perfect for meal prep! Just store the dressed salad separately from the ingredients to maintain freshness, then combine them just before serving.

How to Serve Roasted Fall Harvest Salad

When it comes to serving your Roasted Fall Harvest Salad, presentation is key! Here are some creative ways to showcase this delicious dish.

Garnishes

• Fresh herbs: Chopped parsley or cilantro can brighten up your salad and add a hint of freshness that complements the roasted flavors beautifully.
• Avocado slices: Adding creamy avocado not only boosts healthy fats but also gives a lovely contrast in texture that pairs perfectly with crunchy chickpeas and squash.
• Feta-style crumbles: If you enjoy a bit of tanginess, sprinkle on some plant-based feta crumbles for an extra layer of flavor without using animal products.

Side Dishes

• Quinoa Stuffed Peppers: Colorful bell peppers stuffed with quinoa, black beans, and spices make a hearty side that echoes the flavors of fall.
• Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes tossed in olive oil and herbs are simple yet comforting. They offer a warm complement to the chilled salad.
• Crispy Baked Sweet Potato Fries: These fries add crunch and sweetness that pairs nicely with the savory elements of the salad while being a fun finger food option.
• Creamy Vegan Mashed Potatoes: A classic comfort dish made with almond milk and olive oil gives you that rich creaminess without any dairy—and they’re fantastic alongside any fall meal.

Enjoy creating this delightful Roasted Fall Harvest Salad! It’s sure to become a favorite at your table during those cozy autumn evenings.

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can easily make it ahead of time, allowing the flavors to meld beautifully while saving you time during a busy week.

Storing Leftovers

• Item: Allow the salad to cool completely before storing.
• Item: Place leftovers in an airtight container and refrigerate.
• Item: Consume within 3-4 days for the best flavor and texture.

Freezing

• Item: It’s best to freeze the chickpeas and squash separately from the kale and quinoa.
• Item: Store in freezer-safe bags or containers, removing as much air as possible.
• Item: Use within 2-3 months; thaw overnight in the refrigerator before use.

Reheating

• Item: For best results, reheat roasted chickpeas and squash in the oven at 350°F until warmed through.
• Item: Quinoa can be reheated in a microwave with a splash of water to maintain moisture.
• Item: Kale is best enjoyed fresh; add it to your bowl just before serving.

FAQs

Here are some common questions you might have about this tasty Roasted Fall Harvest Salad!

Can I customize the Roasted Fall Harvest Salad?

Absolutely! Feel free to add any seasonal vegetables or swap out the grains for your favorites. Try using farro or barley for a different texture!

What can I use instead of tahini in the dressing?

If you’re looking for an alternative to tahini, consider using sunflower seed butter or almond butter. Both will add creaminess and flavor without overpowering the salad.

How do I make Roasted Fall Harvest Salad vegan-friendly?

This recipe is already vegan-friendly! The tahini dressing is made without any animal products, making it perfect for those following a plant-based diet.

Is Roasted Fall Harvest Salad suitable for meal prep?

Yes! This salad stores well in the fridge, making it an excellent option for meal prep. Just keep the dressing separate until ready to serve.

Final Thoughts

I hope this Roasted Fall Harvest Salad brings warmth and joy to your table this fall! It’s not just a salad; it’s a celebration of seasonal flavors that comes together beautifully. Enjoy making it as much as I enjoyed sharing it with you. Happy cooking!