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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Experience the cozy flavors of autumn with this Roasted Fall Harvest Salad, a vibrant and nutritious dish that combines fluffy quinoa, crispy chickpeas, and sweet honeynut squash. Nestled on a bed of fresh kale and topped with a creamy tahini dressing, this salad is not only easy to prepare but also perfect for busy weeknights or festive gatherings. Packed with protein, fiber, and vitamins, it’s a wholesome option that everyone will love. Whether enjoyed as a filling main course or a delightful side dish, this salad showcases the best of seasonal produce. Prepare to impress your family and friends with this deliciously versatile recipe!

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 your oven to 450°F and line a sheet pan with parchment paper.
  2. Spread drained chickpeas and cubed honeynut squash on the pan; season with spices, olive oil, and salt. Toss to coat evenly.
  3. Roast in the oven for 25-30 minutes until crispy and tender.
  4. Cook quinoa according to package instructions: combine 1/2 cup quinoa with 1 cup water and a pinch of salt, bring to boil, then simmer covered for 10-12 minutes.
  5. Massage chopped kale with olive oil and salt in a bowl until softened.
  6. For the dressing, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt until smooth.
  7. In a large bowl, combine roasted chickpeas and squash with quinoa and kale; drizzle with dressing before serving.

Nutrition

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