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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad is a vibrant and nutritious dish that celebrates the essence of autumn. This delightful salad features fluffy quinoa, crispy spiced chickpeas, sweet honeynut squash, and hearty kale, all topped with toasted pumpkin seeds and raisins for a touch of sweetness. Perfect as a main course or a side dish, this salad is not only visually stunning but also packed with protein and fiber, making it an ideal choice for healthy eating during the fall season.

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. Dump the chickpeas and cubed honeynut squash onto the prepared pan. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and kosher salt. Toss everything to mix thoroughly. Roast in the oven for 25-30 minutes or until the chickpeas are crispy.
  3. Use a 1:2 ratio of quinoa to water. For 1/2 cup of quinoa, use 1 cup of water along with a pinch of salt. Bring water to a boil in a pot over medium-high heat. Reduce heat to medium-low and cover partially. Cook undisturbed for 10-12 minutes until all water is absorbed. Turn off heat; let sit covered for an additional 10 minutes.
  4. De-stem the kale by holding one hand on the stem while pulling off leaves with the other hand. Chop leaves into small pieces. Place in a mixing bowl and drizzle with olive oil and sprinkle with salt. Massage the kale leaves until they soften.
  5. In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until silky smooth. Adjust seasoning as needed.
  6. Combine roasted chickpeas and squash in the bowl with kale along with cooked quinoa and optional raisins/dates. Drizzle half of the dressing over the mixture; toss gently to combine. Reserve remaining dressing for serving individual bowls.

Nutrition

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