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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Discover the vibrant flavors of autumn with our Roasted Fall Harvest Salad. This delightful dish features fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash, making it a nutritious and visually stunning option for any occasion. Perfect for holiday gatherings or a comforting weekday meal, this salad can be enjoyed as a standalone dish or a sophisticated side. The warm blend of spices and satisfying textures will make it a hit at your table.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium 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 the oven to 450°F (232°C) and line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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 and sprinkle with salt. Massage leaves until softened.
  5. 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.
  6. 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.

Nutrition

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

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