Roasted Fall Harvest Salad

Roasted Fall Harvest Salad is a vibrant dish that captures the essence of autumn. With its fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash, this salad is not only visually stunning but also packed with nutrients. Perfect for holiday gatherings or as a comforting weekday meal, it serves as both a standalone dish and an elegant side. The combination of flavors and textures makes it a true standout.

Why You’ll Love This Recipe

• Deliciously Nutritious: Packed with healthy ingredients like quinoa, kale, and chickpeas, this salad offers a wealth of vitamins and minerals.
• Easy to Prepare: With simple steps and minimal prep time, you can whip up this roasted fall harvest salad in under an hour.
• Versatile Serving Options: Enjoy it as a main dish or a side at your next dinner party; it’s perfect for any occasion.
• Flavorful Spices: The blend of cumin, coriander, and cinnamon gives this salad a warm, inviting taste that embodies fall.
• Satisfying Texture: The combination of crispy chickpeas, tender squash, and chewy raisins or dates creates an enjoyable eating experience.

Tools and Preparation

To make your cooking process smoother, it’s helpful to have the right tools on hand. Here’s what you’ll need:

Essential Tools and Equipment

• Sheet pan
• Parchment paper
• Large pot
• Mixing bowl
• Jar for dressing

Importance of Each Tool

• Sheet pan: Ideal for roasting vegetables evenly while allowing them to crisp up nicely.
• Jar for dressing: Perfect for mixing your maple tahini dressing effortlessly without making a mess.

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Ingredients

For the Roasted Fall Harvest Salad, gather these fresh ingredients:

For the Chickpeas and Squash

• 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

For the Quinoa

• 1/2 cup (100 g) quinoa, dry

For the Greens

• 5-6 stalks (70 g) dino kale, stemmed and finely chopped

For the Toppings

• 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

How to Make Roasted Fall Harvest Salad

Step 1: Preheat the Oven

Preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper.

Step 2: Roast the Chickpeas and Squash

• Dump the chickpeas and cubed honeynut squash onto the sheet pan.
• Sprinkle with spices including cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and kosher salt.
• Toss everything together until coated evenly. Roast in the preheated oven for 25-30 minutes or until chickpeas are crispy.

Step 3: Cook the Quinoa

• Rinse quinoa under cold water before cooking.
• In a large pot, combine 1/2 cup quinoa with 1 cup water and a pinch of salt.
• Bring to a boil over high heat. Reduce heat to medium-low once boiling.
• Partially cover the pot. Let cook undisturbed for 10-12 minutes or until water is absorbed.
• Turn off heat and let sit covered for an additional 10 minutes to steam.

Step 4: Prepare the Kale

• De-stem the kale by holding one end of the stem with one hand while stripping off leaves with the other hand.
• Chop leaves into small pieces. Place in a bowl.
• Drizzle with extra virgin olive oil (EVOO) and sprinkle with salt. Massage leaves until softened.

Step 5: Make the Dressing

• In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt.
• Whisk until smooth; adjust consistency with more apple cider if needed.

Step 6: Combine Ingredients

• In a large bowl, combine roasted chickpeas and squash with cooked quinoa.
• Add kale along with golden raisins or chopped dates if using. Toss everything together gently with half of the dressing.

Serve your Roasted Fall Harvest Salad in bowls drizzled with remaining dressing on top. Enjoy this delightful dish that perfectly embodies autumn!

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is a versatile dish that can be enjoyed in many ways. Whether you’re looking for a healthy lunch or a festive side for dinner, this salad shines in any setting.

For a Healthy Lunch

• Serve it cold: Enjoy the salad chilled for a refreshing midday meal.
• Pair with grilled chicken: Add slices of grilled chicken breast for extra protein.

As a Festive Side Dish

• Present on a large platter: Showcase the vibrant colors of the salad at your holiday table.
• Drizzle with extra dressing: Offer extra maple tahini dressing on the side for guests to customize their servings.

As a Standalone Meal

• Add roasted turkey: Incorporate roasted turkey slices for a satisfying main dish.
• Include quinoa: Make sure to serve over additional fluffy quinoa for heartiness.

How to Perfect Roasted Fall Harvest Salad

To achieve the best flavor and texture in your Roasted Fall Harvest Salad, consider these tips:

• Use fresh ingredients: Fresh vegetables and spices enhance the overall taste and nutritional value.
• Customize spices: Feel free to adjust spices according to your preference; more cayenne pepper adds heat!
• Massage the kale: This process softens the leaves and improves flavor absorption from the dressing.
• Chill before serving: Allowing the salad to chill enhances flavor melding and freshness.
• Store dressing separately: Keep unused dressing separate until serving to maintain texture and prevent sogginess.

Best Side Dishes for Roasted Fall Harvest Salad

Pairing side dishes with your Roasted Fall Harvest Salad can elevate your meal experience. Here are some delicious options:

1. Garlic Roasted Potatoes – Crispy potatoes seasoned with garlic make a perfect complement.
2. Spiced Quinoa Pilaf – A flavorful quinoa dish adds texture and pairs well with the salad’s ingredients.
3. Roasted Brussels Sprouts – These caramelized sprouts offer a savory contrast that balances sweetness from the salad.
4. Creamy Avocado Toast – Smashed avocado on whole-grain bread provides healthy fats and creaminess.
5. Miso Soup – A warm, umami-rich soup pairs nicely with the freshness of the salad.
6. Stuffed Bell Peppers – Filled with grains and veggies, these can serve as hearty additions alongside your meal.

Common Mistakes to Avoid

Avoiding mistakes can elevate your Roasted Fall Harvest Salad. Here are some common pitfalls and how to steer clear of them:

• Skipping the spice mix: Not using the right spices can dull the flavor. Ensure you incorporate cumin, coriander, and cayenne for a robust taste.
• Overcooking quinoa: Overcooked quinoa can become mushy. Stick to the 1:2 ratio of quinoa to water and let it sit after cooking for fluffy results.
• Neglecting kale preparation: Failing to massage the kale can lead to tough leaves. Take time to soften them with olive oil and salt for better texture.
• Not adjusting dressing consistency: A thick dressing may not coat the salad well. Add more apple cider if needed for a smoother blend.
• Ignoring ingredient temperature: Mixing hot roasted ingredients with cold kale can wilt it. Allow roasted items to cool slightly before combining.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate if possible to maintain freshness.

Freezing Roasted Fall Harvest Salad

• Freeze components separately for best results; quinoa and chickpeas freeze well for up to 2 months.
• Avoid freezing dressed salad as it can affect texture.

Reheating Roasted Fall Harvest Salad

• Oven: Preheat oven to 350°F and heat the salad on a baking sheet until warmed through.
• Microwave: Place in a microwave-safe container and heat in short intervals, stirring between each, until warm.
• Stovetop: Sauté on medium heat in a pan with a splash of water or broth until heated thoroughly.

Frequently Asked Questions

Here are some common questions about making the Roasted Fall Harvest Salad:

What is in a Roasted Fall Harvest Salad?

This salad features roasted honeynut squash, crispy chickpeas, fluffy quinoa, fresh kale, toasted pumpkin seeds, and raisins mixed with a maple tahini dressing.

Can I customize my Roasted Fall Harvest Salad?

Absolutely! You can swap out ingredients like using different greens or nuts based on your preference or seasonal availability.

How do I make the dressing for Roasted Fall Harvest Salad?

Combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and salt in a jar. Whisk until smooth.

What other dishes pair well with Roasted Fall Harvest Salad?

This versatile salad pairs nicely with grilled chicken or turkey as a main dish or alongside other grain bowls.

Final Thoughts

The Roasted Fall Harvest Salad is not just eye-catching but also deliciously satisfying. Its combination of flavors and textures makes it perfect as both a main course or side dish. Feel free to customize it with your favorite seasonal ingredients or proteins for an even more personalized meal experience!