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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Elevate your autumn dining experience with this vibrant Roasted Fall Harvest Salad, a dish that beautifully encapsulates the season’s flavors. Featuring sweet honeynut squash, crispy chickpeas, and fluffy quinoa, this salad is a delightful medley of textures and tastes. Tossed with fresh kale and topped with a creamy maple tahini dressing, it’s not just nutritious but also visually stunning. Perfect for busy weeknights or festive gatherings, this salad is sure to impress everyone at the table. Enjoy it as a hearty main course or a delightful side dish that complements a variety of meals.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. Spread drained chickpeas and cubed honeynut squash on the sheet pan. Season with cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and salt. Toss well to coat.
  3. Roast for 25-30 minutes until the chickpeas are crispy and the squash is tender.
  4. Cook quinoa by combining 1/2 cup dry quinoa with 1 cup water in a pot. Bring to boil, then lower heat and cover for 10-12 minutes until all water is absorbed.
  5. In a bowl, massage chopped kale with olive oil and salt until softened.
  6. For the dressing, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and salt until smooth.
  7. Combine roasted vegetables with cooked quinoa and kale in a bowl. Toss gently with half of the dressing and serve remaining dressing on the side.

Nutrition

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