Roasted Fall Harvest Salad

If you’re looking for a dish that captures the essence of fall, look no further than this Roasted Fall Harvest Salad. Picture this: fluffy quinoa mingling with spiced crispy chickpeas and sweet honeynut squash, all nestled in a bed of vibrant kale. It’s a medley of flavors and textures that’s not only delicious but also packed with nutrients. This salad is my go-to for busy weeknights, family gatherings, or even potlucks with friends. It’s so versatile that it can shine as a standalone meal or be the star of any feast!

Whether you’re trying to eat healthier or simply wanting to enjoy the seasonal bounty, this Roasted Fall Harvest Salad has got your back. It’s easy to make and will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in under an hour, making it perfect for a weeknight dinner.
• Nutrient-Packed: With quinoa, chickpeas, and kale, you’re getting a delicious dose of protein, fiber, and vitamins.
• Make-Ahead Friendly: Prep the ingredients ahead of time and simply toss everything together when you’re ready to eat.
• Flexibility: Customize it with whatever ingredients you have on hand—this recipe is all about using what you love!
• Fall Flavors: The combination of spices and sweet honeynut squash truly captures the essence of the season.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together to create this beautiful Roasted Fall Harvest Salad. Each component adds its own unique flavor, making this dish a true celebration of fall.

For the Salad

• 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

For the Dressing

• 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 your preferences or what you have in your pantry.

• Swap the greens: Try using spinach or arugula instead of kale for a different flavor profile.
• Add more veggies: Toss in roasted Brussels sprouts or sweet potatoes for even more fall goodness.
• Change up the dressing: Use a balsamic vinaigrette if tahini isn’t your thing; it adds a lovely tang!
• Include some crunch: Add sliced apples or pears for an extra layer of sweetness and crunch.

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, ceylon cinnamon, olive oil, and salt. Toss everything together until well coated. Roasting them in the oven for 25-30 minutes allows them to become crispy while bringing out their natural sweetness—trust me; this step makes all the difference!

Step 2: Cook the Quinoa

For fluffy quinoa every time, remember my secret ratio: 1 part quinoa to 2 parts water! So for 1/2 cup of quinoa, use 1 cup of water along with a large pinch of salt. Bring it to a boil on medium-high heat before reducing it to medium-low. Cover it partially and let it cook undisturbed until all water is absorbed—about 10-12 minutes should do it. Once done cooking, turn off the heat but leave it covered for another 10 minutes. This “resting” period steams the quinoa perfectly!

Step 3: Prepare the Kale

To get that lovely texture from your kale without bitterness, remove the stems by holding one end with one hand while pulling off the leaves with your other hand. Chop those leaves into small pieces and place them in a bowl. Drizzle with olive oil and sprinkle with salt before giving them a gentle massage with your hands until they soften—this makes them much more enjoyable to eat!

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 together until smooth! If it’s too thick for your liking (and trust me; it happens!), just add an extra splash of apple cider until you reach that silky dressing consistency.

Step 5: Assemble Your Salad

Once your chickpeas are crispy brown and your squash is tenderly caramelized from roasting (oh yes!), combine them in a big bowl with your massaged kale along with fluffy quinoa and optional golden raisins or Medjool dates for sweetness. Drizzle half of your homemade dressing over everything and give it all a good toss! Save some dressing on the side for serving each individual bowl—it adds an extra touch when digging in!

And there you have it—a delightful Roasted Fall Harvest Salad that’s sure to impress! Enjoy every bite!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a beautiful and delicious Roasted Fall Harvest Salad is a breeze with these handy tips!

• Prep Ahead: Preparing the chickpeas and squash ahead of time can save you those precious minutes on busy weeknights. Just roast them earlier in the day or even the night before, and they’ll be ready to go when you are!
• Use Fresh Ingredients: Opting for fresh, seasonal veggies not only enhances the flavor but also ensures your salad is packed with nutrients. This is especially important during fall when produce like honeynut squash and kale are at their peak.
• Customize Your Dressing: Don’t be afraid to experiment with the dressing! Adding herbs like dill or parsley can give it an extra zing, making it perfectly tailored to your taste.
• Adjust the Texture: If you prefer your chickpeas less crispy, reduce the roasting time slightly. This will yield a softer texture that still complements the crunch of the kale and pumpkin seeds beautifully.
• Make It a Meal: To turn this salad into a heartier meal, consider adding some cooked lentils or quinoa. This not only increases protein but also makes it more filling for lunch or dinner!

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is not just a treat for the taste buds; it’s also visually stunning! Serve it in a large bowl for sharing, or plate it individually for a more elegant presentation at gatherings.

Garnishes

• Fresh Herbs: A sprinkle of fresh parsley or cilantro can brighten up the flavors and add a burst of color.
• Citrus Zest: Grating some lemon or orange zest on top adds a refreshing aroma that complements the earthy flavors.
• Extra Crunch: Consider topping your salad with additional toasted pumpkin seeds or even some pomegranate seeds for an added pop of color and crunch.

Side Dishes

• Roasted Brussels Sprouts: These little green gems offer a slightly bitter contrast to the sweetness of the salad, making them an excellent pairing.
• Sweet Potato Wedges: Baked sweet potatoes seasoned with olive oil and spices are comforting and delicious alongside this salad.
• Warm Whole Grain Bread: A slice of whole grain or sourdough bread provides the perfect vehicle to scoop up every bite of your flavorful salad.
• Creamy Avocado Toast: The richness of avocado toast pairs wonderfully with the crunchy textures in your salad while adding healthy fats.

Now you’re all set to whip up this delightful Roasted Fall Harvest Salad! Enjoy every bite as you savor the flavors of fall.

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only a feast for the eyes but also perfect for meal prep! You can easily make this salad ahead of time, ensuring you have a delicious and nutritious option ready to go throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• The roasted chickpeas and squash can be kept separate from the greens to maintain their crispiness.
• Consume within 3-4 days for the best flavor and texture.

Freezing

• While it’s best to enjoy this salad fresh, you can freeze the roasted chickpeas and squash separately.
• Place them in a freezer-safe container or bag, making sure to remove as much air as possible.
• They will keep well for about 2-3 months. Thaw before reheating.

Reheating

• For best results, reheat the chickpeas and squash in an oven or toaster oven until warmed through.
• You can also microwave them, but be cautious not to overcook, or they may lose their crunch.
• Avoid reheating the kale; serve it cold with the warm toppings for a delightful contrast.

FAQs

Here are some frequently asked questions about this delicious recipe!

What is a Roasted Fall Harvest Salad?

A Roasted Fall Harvest Salad combines wholesome ingredients like quinoa, roasted vegetables, and crispy chickpeas, dressed in a creamy maple tahini sauce. It’s perfect for fall gatherings or cozy dinners at home.

How can I customize my Roasted Fall Harvest Salad?

You can easily customize your Roasted Fall Harvest Salad by adding other seasonal vegetables like Brussels sprouts or sweet potatoes. Feel free to replace raisins with cranberries or toss in your favorite nuts for added crunch!

Can I make this salad vegan?

Absolutely! This Roasted Fall Harvest Salad is naturally vegan-friendly. The tahini dressing adds creaminess without any animal-derived ingredients.

How should I serve my Roasted Fall Harvest Salad?

Serve your Roasted Fall Harvest Salad as a vibrant main dish or as a side alongside your favorite proteins. It’s a versatile dish that appeals to everyone at the table!

Final Thoughts

I hope you find joy in making this Roasted Fall Harvest Salad as much as I do! It’s not only bursting with flavors that celebrate the season but also packed with nourishing ingredients that make it a fulfilling meal. Enjoy every bite, and don’t hesitate to get creative with your own twists on this recipe. Happy cooking!