If you’re looking for a cozy dish that captures the essence of fall, you’ve come to the right place! This Roasted Fall Harvest Salad is a delightful combination of flavors and textures that will warm your heart and fill your belly. Imagine fluffy quinoa, crispy chickpeas spiced just right, and sweet honeynut squash—all tossed together with vibrant kale and a creamy maple tahini dressing. It’s the kind of salad that can stand alone as a healthy meal or be served as a stunning side at family gatherings.

This recipe has become one of my go-to favorites, especially when the weather turns crisp. It’s easy to whip up on busy weeknights but fancy enough to impress at any gathering. Plus, it’s packed with wholesome ingredients, giving you a comforting yet nutritious dish!

Why You’ll Love This Recipe

Easy preparation: With simple steps and minimal prep time, this salad comes together quickly.
Family-friendly: The flavors are universally loved, making it a hit with both kids and adults.
Make-ahead convenience: You can prepare components in advance for quick assembly later.
Seasonal delight: Perfectly captures the flavors of fall with seasonal ingredients.
Loaded with nutrients: Each bite provides fiber, protein, and vitamins to keep you energized.

Ingredients You’ll Need

Let’s talk about the stars of this Roasted Fall Harvest Salad! These ingredients are all simple and wholesome, making it easy to create something delicious without any fuss.

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 salad is how flexible it is! Feel free to mix things up based on what you have on hand or your personal preferences.

Swap the greens: Try using spinach or arugula instead of kale for a different taste.
Add some crunch: Toss in some sliced almonds or walnuts for an extra textural element.
Change the squash: Butternut squash or sweet potatoes work beautifully if you can’t find honeynut squash.
Boost the protein: Add grilled chicken or roasted tofu for an even heartier meal.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F. Line a sheet pan with parchment paper. Dump the chickpeas and cubed honeynut squash onto the pan. Sprinkle them with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and salt. Toss everything together until well coated. This roasting step not only brings out the natural sweetness of the squash but also makes those chickpeas wonderfully crispy—trust me; you won’t want to skip this!

Step 2: Cook the Quinoa

In a pot, combine your dry quinoa with water using a ratio of 1:2 (so for every half-cup of quinoa, use one cup of water). Add in a large pinch of salt. Bring everything to a boil before reducing heat to medium-low and partially covering the pot. Let it cook undisturbed for about 10–12 minutes until all water is absorbed. After that, turn off the heat completely but keep it covered for another 10 minutes—this ensures fluffy quinoa by allowing it to steam perfectly.

Step 3: Prepare the Kale

Grab your dino kale and remove its stems by holding onto one end while pulling off the leafy parts—this technique makes it easy! Chop those leaves into bite-sized pieces. Put them in a bowl and drizzle with some extra virgin olive oil along with a sprinkle of salt. Then comes my favorite part: massage those leaves gently until they soften up! Massaging kale helps break down its toughness while making it more enjoyable to eat.

Step 4: Make the Dressing

Grab a jar (or bowl), combine tahini, lemon juice, unsweetened apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, kosher salt—and whisk until smooth! It should be creamy yet pourable; if it’s too thick for your liking, add an extra tablespoon or two of apple cider until you’re satisfied.

Step 5: Combine Everything Together

Now comes the fun part! Toss those roasted chickpeas and squash into your bowl of massaged kale along with fluffy quinoa, optional golden raisins or chopped dates for sweetness, and toasted pumpkin seeds for crunch. Drizzle over half of your delicious dressing and give everything a good toss so every bite gets some love from that maple tahini goodness. Reserve any leftover dressing for serving later!

And there you have it—a beautiful Roasted Fall Harvest Salad that’s perfect for sharing—or keeping all to yourself! Enjoy every bite filled with fall’s best flavors!

Pro Tips for Making Roasted Fall Harvest Salad

Creating the perfect Roasted Fall Harvest Salad can be a delightful experience, and these tips will help you elevate your dish to new heights!

Prep Ahead: Preparing your chickpeas and squash in advance can save time on busy weeknights. Roasting them ahead allows the flavors to deepen, making for an even tastier salad.
Customize Your Greens: While dino kale is fantastic, feel free to substitute with Swiss chard, spinach, or arugula. This flexibility adds variety and lets you use what you have on hand.
Experiment with Spices: Don’t hesitate to tweak the spice blend! Adding a pinch of nutmeg or smoked paprika can bring a unique twist that complements the fall flavors beautifully.
Make it a Meal: To turn this salad into a heartier dish, consider adding roasted or grilled chicken or chickpea patties. This addition will boost protein content and make it satisfying enough for dinner.
Storage Tips: For leftovers, store the salad components separately to keep things fresh. The quinoa and dressing can be refrigerated for up to five days!

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad can make it even more appealing! Here are some ideas to showcase this vibrant dish.

Garnishes

Fresh herbs: A sprinkle of chopped parsley or cilantro can brighten up the salad and add a pop of color.
Citrus zest: Adding lemon or orange zest right before serving brings a refreshing brightness that balances the richness of the tahini dressing.

Side Dishes

Roasted Brussels sprouts: Tossed in olive oil and seasoning, these crispy sprouts are a perfect match for the earthy notes of the salad.
Sweet potato wedges: Baked with spices, sweet potatoes offer a sweet contrast that pairs beautifully with the savory elements of the salad.
Quinoa stuffed bell peppers: These colorful peppers filled with quinoa and veggies complement the flavors while providing additional nutrition.
Creamy avocado toast: A slice of whole-grain bread topped with smashed avocado adds healthy fats and makes for a delightful side option.

With these tips and serving ideas, your Roasted Fall Harvest Salad is sure to impress family and friends alike! Enjoy every bite of this wholesome autumn delight!

Make Ahead and Storage

This Roasted Fall Harvest Salad is perfect for meal prep! You can easily prepare it in advance, making it a convenient choice for busy weeknights or healthy lunches on the go.

Storing Leftovers

Item: Allow the salad to cool completely before storing.
Item: Transfer any leftover salad to an airtight container.
Item: Store in the refrigerator for up to 3 days.
Item: Keep the dressing separate until ready to serve to maintain freshness.

Freezing

Item: This salad is not recommended for freezing due to the texture of the ingredients after thawing.
Item: Instead, prepare components separately and freeze them (like roasted chickpeas or quinoa) if desired.

Reheating

Item: If you prefer warm ingredients, reheat only the quinoa and chickpeas in a microwave or skillet.
Item: Avoid reheating kale as it can become overcooked and wilted; it’s best enjoyed fresh.

FAQs

Here are some common questions about making this delicious Roasted Fall Harvest Salad.

Can I use other types of squash in my Roasted Fall Harvest Salad?

Absolutely! While honeynut squash adds a delightful sweetness, you can substitute with butternut squash or even pumpkin if you prefer. Just adjust cooking times as needed based on your squash choice.

How can I make my Roasted Fall Harvest Salad vegan-friendly?

This recipe is already plant-based! To enhance flavors, consider adding more spices or using different types of nuts instead of pumpkin seeds.

What can I serve with my Roasted Fall Harvest Salad?

This salad makes a great standalone meal but also pairs well with grilled vegetables, baked tofu, or a side of crusty bread. It’s versatile enough to fit any dining occasion!

How long will my Roasted Fall Harvest Salad last in the fridge?

Stored properly in an airtight container, this salad will keep well for up to 3 days. Just remember to keep the dressing separate until you’re ready to enjoy it!

Final Thoughts

I hope this Roasted Fall Harvest Salad brings warmth and joy to your table this fall! It’s packed with flavor and nutrition, making it a standout dish whether served as a main course or a side. Enjoy crafting this cozy recipe in your kitchen, and feel free to share your experiences—I’d love to hear how it turns out for you!