Roasted Fall Harvest Salad

If you’re looking for a cozy dish that captures the essence of fall, then this Roasted Fall Harvest Salad is your new best friend! It’s packed with wholesome ingredients like fluffy quinoa, crispy chickpeas, and sweet honeynut squash, making it a delightful choice for busy weeknights or family gatherings. The lovely combination of textures and flavors in this salad will warm your heart and satisfy your taste buds, whether you enjoy it as a standalone meal or as a vibrant side dish at your next potluck.

This salad is not just about being delicious; it’s also super easy to prepare! You can whip it up in under an hour, and the leftovers are great for meal prep throughout the week. Trust me, once you try this Roasted Fall Harvest Salad, you’ll want to make it again and again!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal prep time, this salad is perfect for weeknight cooking.
• Family-friendly: Packed with flavors that both kids and adults will love, it’s sure to be a hit at the dinner table.
• Make-ahead convenience: Prepare the components ahead of time for quick assembly during busy days.
• Nutrient-rich: With hearty ingredients like quinoa, kale, and chickpeas, it’s as nutritious as it is delicious.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients that come together beautifully in this salad. Each one adds its own unique flavor and texture to make this dish truly special!

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

The beauty of this Roasted Fall Harvest Salad is its flexibility! Feel free to mix it up based on what you have on hand or your personal preferences.

• Swap the greens: Try using spinach or arugula instead of kale for a different flavor profile.
• Add more veggies: Toss in roasted Brussels sprouts or sweet potatoes for extra nutrition and taste.
• Change the protein: Add grilled chicken or tofu for an added protein boost if desired.
• Switch up the dressing: Experiment with balsamic vinaigrette or a yogurt-based dressing for a zesty twist.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper. Spread the chickpeas and cubed honeynut squash on the pan. Sprinkle them generously with spices along with olive oil and salt. Toss everything together so that it’s well-coated before roasting in the oven for 25-30 minutes. This step is crucial because roasting brings out natural sweetness while giving those chickpeas a delightful crunch!

Step 2: Cook the Quinoa

For perfectly fluffy quinoa, use a 1:2 ratio of quinoa to water. Rinse ½ cup of dry quinoa under cold water before cooking. In a pot, combine it with 1 cup of water and a pinch of salt. Bring it to a boil over medium-high heat then lower to medium-low, partially covering the pot. Let it cook undisturbed for about 10-12 minutes until all the water is absorbed. After turning off the heat, leave it covered for another 10 minutes—this steaming helps achieve that light fluffiness we all love!

Step 3: Prepare the Kale

Next up is our hearty kale! Grab those dino kale stalks, remove the stems by holding one end firmly while pulling off the leaves with your other hand. Chop them into smaller pieces before placing them in a bowl. Drizzle just a bit of olive oil over them along with some salt. Now comes my favorite part—give those leaves a gentle massage! This softens them up nicely while reducing their volume.

Step 4: Make the Dressing

In a jar or bowl, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until smooth; this dressing should be creamy and luscious! If it’s too thick for your liking, feel free to add an extra splash of apple cider until you reach your desired consistency.

Step 5: Assemble Your Salad

Finally! Toss together those crispy roasted chickpeas and squash with our tender kale along with cooked quinoa in a large bowl. Sprinkle in golden raisins or Medjool dates if you’re using them along with toasted pumpkin seeds. Drizzle half of your gorgeous dressing over everything before tossing gently to combine—leave some dressing aside for serving later on individual plates.

Now you have an incredible Roasted Fall Harvest Salad ready to enjoy! It’s colorful, nutritious, and packed full of flavors that celebrate autumn beautifully!

Pro Tips for Making Roasted Fall Harvest Salad

Creating the perfect Roasted Fall Harvest Salad is all about attention to detail and a few handy tricks that will elevate your dish. Here are some tips to ensure your salad is a delightful fall experience!

• Choose the right squash: While honeynut squash is delicious, feel free to experiment with butternut or acorn squash for different flavors and textures. Each type of squash brings its unique sweetness and creaminess.

• Perfectly crispy chickpeas: For extra crunch, make sure to dry the chickpeas well after rinsing. This helps them roast evenly and become irresistibly crispy.

• Massage the kale: Don’t skip this step! Massaging the kale not only softens its texture but also enhances its flavor, making it more palatable and enjoyable in your salad.

• Make ahead of time: You can roast the chickpeas and squash in advance and store them separately in the fridge. Just toss everything together just before serving for a fresh meal.

• Adjust the dressing: Feel free to customize your dressing by adding herbs like parsley or dill. Fresh herbs will brighten up the flavors even more!

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad beautifully can turn an everyday meal into a special occasion. Here are some ideas on how to serve this delightful dish!

Garnishes

• Chopped fresh herbs: A sprinkle of fresh parsley or cilantro can add vibrant color and a burst of flavor.
• Extra pumpkin seeds: Tossing on additional toasted pepitas right before serving adds a satisfying crunch.
• Pomegranate seeds: These ruby-red gems bring a pop of color and tartness, enhancing both aesthetics and taste.

Side Dishes

• Crispy Sweet Potato Fries: The sweet, caramelized edges of roasted sweet potatoes complement the salad’s flavors beautifully, making for a satisfying crunch.
• Herbed Quinoa: Serve alongside herbed quinoa seasoned with lemon and garlic for an extra protein boost that pairs perfectly with the salad’s ingredients.
• Roasted Brussels Sprouts: Their nutty flavor and crispy texture create a wonderful contrast to the softness of the kale, making it an ideal side.
• Apple Slices with Nut Butter: For a light dessert or snack option, pair apple slices with almond or sunflower seed butter for a sweet finish that echoes the autumn theme.

With these serving suggestions, you’ll be able to make your Roasted Fall Harvest Salad not just a meal but an experience worth sharing! Enjoy every bite!

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can prepare several components in advance, making it easy to enjoy throughout the week.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• Enjoy the salad within 3-4 days for the best taste and texture.
• Keep the dressing separate if possible to maintain the freshness of the greens.

Freezing

• It’s best to avoid freezing this salad as it may affect the texture of the roasted ingredients and kale.
• If you do freeze, store the quinoa and chickpeas separately from the fresh greens and dressing.

Reheating

• If you prefer warm components, reheat the quinoa and roasted chickpeas in a microwave or on the stovetop until warmed through.
• Add a splash of water when reheating to keep them moist.

FAQs

Here are some common questions you might have about making this Roasted Fall Harvest Salad.

Can I substitute other vegetables in my Roasted Fall Harvest Salad?

Absolutely! Feel free to swap out honeynut squash for butternut squash or sweet potatoes. You could also add roasted Brussels sprouts or carrots for extra flavor!

How do I make my Roasted Fall Harvest Salad more filling?

To enhance the heartiness of your salad, consider adding some cooked lentils or your favorite beans. They complement the flavors beautifully and boost nutrition!

What can I use instead of tahini in this Roasted Fall Harvest Salad?

If you’re looking for a tahini substitute, try using sunflower seed butter or almond butter, which will still provide creaminess with a unique flavor twist.

Is this Roasted Fall Harvest Salad suitable for meal prep?

Yes! This salad is perfect for meal prep. The components can be made ahead and stored separately to maintain freshness throughout the week.

Final Thoughts

I hope you find joy in creating this Roasted Fall Harvest Salad! Its vibrant colors, delicious flavors, and nutritious ingredients make it a true celebration of fall. Whether you’re enjoying it as a standalone meal or serving it alongside your favorite dishes, it’s sure to impress. Happy cooking, and I can’t wait to hear how you enjoy this recipe!