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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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If you’re craving a cozy dish that embodies the flavors of fall, look no further than this Roasted Fall Harvest Salad. This vibrant and nutritious salad features fluffy quinoa, crispy chickpeas, and sweet honeynut squash, creating a delightful blend of textures and tastes. Perfect for busy weeknights or festive gatherings, this salad is not only visually appealing but also packed with wholesome ingredients that will leave you feeling satisfied.

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 the oven to 450°F. Spread drained chickpeas and cubed honeynut squash on a lined baking sheet. Season with spices, olive oil, and salt; roast for 25-30 minutes until crispy.
  2. Cook quinoa by combining ½ cup quinoa with 1 cup water and a pinch of salt; bring to a boil, then reduce heat and cover for 10-12 minutes until water is absorbed.
  3. Prepare kale by massaging chopped leaves with olive oil and salt until softened.
  4. Whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, cinnamon, and salt for the dressing.
  5. In a large bowl, combine roasted chickpeas and squash with quinoa and kale; drizzle dressing over the top and toss gently.

Nutrition

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