Roasted Fall Harvest Salad

If you’re looking for a delightful way to celebrate the flavors of autumn, this Roasted Fall Harvest Salad is just the ticket! It’s bursting with seasonal goodness and is a dish that truly warms the heart. Whether you whip it up for a busy weeknight dinner or serve it at your next family gathering, this salad is sure to impress everyone at the table.

What makes this salad so special? It combines the earthy sweetness of honeynut squash with crispy chickpeas and fluffy quinoa. Toss it all together with kale, toasted pumpkin seeds, and a touch of maple tahini dressing, and you have a beautiful medley of flavors and textures that scream fall!

Why You’ll Love This Recipe

• Quick to Prepare: In just about 50 minutes, you can have a hearty salad ready for dinner. Perfect for those busy evenings!
• Nutritious Ingredients: Packed with wholesome veggies and protein-rich quinoa, this salad is as healthy as it is delicious.
• Make-Ahead Friendly: Prep the components in advance, so you can easily assemble the salad when you’re ready to eat.
• Versatile Dish: Enjoy it as a main course or a stunning side dish that complements any meal.
• Family-Approved: With its delightful mix of flavors, even picky eaters will want seconds!

Ingredients You’ll Need

This Roasted Fall Harvest Salad uses simple, wholesome ingredients that are easy to find at your local grocery store. Gather these goodies for a nutritious and delicious meal:

For the Salad

• 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)

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

Variations

One of the best things about this Roasted Fall Harvest Salad is how flexible it is! Feel free to mix it up based on what you have on hand or your personal preferences.

• Add More Greens: Toss in some baby spinach or arugula for an extra boost of greens.
• Switch Up the Grains: Try farro or barley instead of quinoa for a different texture.
• Change the Squash: Butternut squash or sweet potatoes work beautifully in place of honeynut squash.
• Top with Cheese Alternatives: Crumbled feta-style cheese made from nuts adds a creamy element without dairy.

How to Make Roasted Fall Harvest Salad

Step 1: Roast 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 generously with spices like cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and salt. Toss everything together until well-coated. Roasting them will bring out their natural sweetness while giving the chickpeas that perfect crunch—so don’t skip this step! Roast for 25-30 minutes until the chickpeas are crispy.

Step 2: Cook Quinoa

For perfectly fluffy quinoa, follow my method using a 1:2 ratio of quinoa to water. Combine 1/2 cup of dry quinoa with 1 cup of water in a pot along with a large pinch of salt. Bring it to a boil over medium heat. Then reduce to low heat and partially cover—it’s important not to disturb it! Let it cook undisturbed for about 10-12 minutes until all water is absorbed. To finish cooking perfectly fluffy quinoa, turn off the heat but keep it covered for another 10 minutes.

Step 3: Prepare Kale

De-stem those dino kale stalks by pulling off the leaves using your hands—this method keeps things simple! Chop the kale into small pieces and place it in a bowl. Drizzle lightly with olive oil and sprinkle with salt before massaging it gently with your hands until soft. This helps break down tough fibers in kale while making it more palatable.

Step 4: Whisk Together Dressing

In a jar or bowl, combine tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until smooth—this dressing should be creamy yet pourable! Adjust seasoning as needed; if it’s too thick for your liking add an extra tablespoon or two of apple cider.

Step 5: Assemble Your Salad

In a large bowl combine roasted chickpeas and squash with cooked quinoa along with chopped kale. Toss everything together gently while adding half of your dressing—this ensures every bite is flavorful! Reserve remaining dressing for serving later on individual bowls.

And there you have it—a beautiful Roasted Fall Harvest Salad that’s sure to brighten any table! Enjoy every bite filled with love and warmth from this amazing dish!

Pro Tips for Making Roasted Fall Harvest Salad

Making a delicious and satisfying Roasted Fall Harvest Salad is all about the little details! Here are some tips to ensure your salad shines bright on the table.

• Use fresh ingredients: Fresh, in-season produce not only enhances flavor but also boosts the nutritional value of your dish. Look for vibrant kale and perfectly ripe honeynut squash at your local farmers’ market.

• Don’t skip the massage: Massaging the kale with olive oil and salt softens its leaves, making them more palatable. This simple step transforms the texture and flavor of the kale, inviting everyone to enjoy it.

• Adjust spices to taste: If you enjoy a bit more heat or sweetness, feel free to adjust the spices in both the roasted veggies and dressing. Personalizing flavors ensures that this salad becomes a favorite!

• Make it ahead of time: This salad stores well, so consider prepping it in advance for easy weeknight dinners or meal prep. Just store the components separately and assemble before serving for freshness.

• Experiment with toppings: Don’t hesitate to mix things up with different nuts, seeds, or dried fruits based on what you have at home. This adds variety and keeps your meals exciting!

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad beautifully can make it even more enticing to enjoy! Whether you’re serving it as a main dish or a side, here are some great ideas for presentation.

Garnishes

• Fresh herbs: Chopped parsley or cilantro can add a pop of color and a burst of fresh flavor that complements the earthy tones of your salad.
• Crumbled feta alternative: For a creamy element without animal products, try using crumbled plant-based feta cheese made from nuts or tofu.

Side Dishes

• Quinoa Tabbouleh: This refreshing salad made with parsley, tomatoes, and a squeeze of lemon pairs perfectly with our roasted harvest salad for a vibrant meal.
• Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, these Brussels sprouts bring an extra layer of seasonal flavors that work beautifully together.
• Sweet Potato Wedges: Baked sweet potato wedges seasoned with paprika offer a sweet counterbalance to the savory elements of your main salad.
• Vegan Stuffed Peppers: These colorful peppers filled with rice, beans, and spices are hearty but light enough to complement your fall harvest salad without overwhelming it.

With these pro tips and serving suggestions, you’re all set to impress family and friends with your delightful Roasted Fall Harvest Salad! Enjoy every bite of this heartwarming dish!

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can easily prepare components in advance, making it a convenient option for busy weeknights or gatherings.

Storing Leftovers

• Place any leftover salad in an airtight container.
• Store in the refrigerator for up to 3 days.
• Keep the dressing separate until you’re ready to serve to maintain the crispness of the ingredients.

Freezing

• While it’s best enjoyed fresh, you can freeze leftover roasted chickpeas and squash separately.
• Store them in airtight freezer bags or containers for up to 2 months.
• Thaw in the refrigerator before reheating.

Reheating

• To reheat roasted chickpeas and squash, spread them on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes.
• Quinoa can be reheated on the stove with a splash of water or in the microwave until warm.

FAQs

Here are some common questions about the Roasted Fall Harvest Salad!

Can I make this Roasted Fall Harvest Salad ahead of time?

Absolutely! You can prepare the roasted vegetables and quinoa ahead of time. Just assemble everything right before serving for the freshest taste.

What can I serve with Roasted Fall Harvest Salad?

This salad pairs wonderfully with grilled chicken, fish, or as a standalone meal. It’s versatile enough to complement any main dish!

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

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

Can I customize the ingredients in Roasted Fall Harvest Salad?

Definitely! Feel free to swap out ingredients based on your preferences or what you have on hand. Add nuts, seeds, or different veggies to make it your own!

Final Thoughts

I hope you find joy in creating this Roasted Fall Harvest Salad! It’s not only a celebration of seasonal flavors but also a beautiful addition to any table. Whether you’re enjoying it as a meal prep option or sharing it with friends at a gathering, I’m sure it will delight those who try it. Happy cooking, and don’t hesitate to experiment with your favorite fall ingredients!