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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad is the perfect dish to celebrate autumn’s bounty! This vibrant salad features a medley of textures and flavors, combining fluffy quinoa, crispy chickpeas, and sweet honeynut squash, all tossed with nutrient-rich kale. Drizzled with a creamy maple tahini dressing, this dish offers both warmth and nourishment, making it ideal for cozy family dinners or as a standout side at gatherings. Easy to prepare and packed with wholesome ingredients, it’s sure to become a seasonal favorite that everyone will love.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium (200 g) honeynut squash, cubed
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ceylon cinnamon
  • Olive oil for drizzling
  • Kosher salt to taste
  • 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 garlic granules
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ceylon cinnamon
  • 1/4 tsp kosher salt

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. On the sheet pan, combine drained chickpeas and cubed honeynut squash. Sprinkle with spices, olive oil, and salt; toss to coat.
  3. Roast for 25–30 minutes or until golden brown and crispy.
  4. While roasting, rinse quinoa and cook in a pot with water (1:2 ratio) and salt; bring to boil, then simmer covered for 10–12 minutes until water is absorbed. Let steam covered for another 10 minutes.
  5. Prepare kale by removing stems and massaging chopped leaves with olive oil and salt until softened.
  6. For the dressing, whisk together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, cinnamon, and kosher salt until smooth.
  7. In a large bowl, combine roasted chickpeas and squash with quinoa and kale; drizzle half the dressing over and toss well.

Nutrition

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