Roasted Fall Harvest Salad

If you’re looking for a dish that embodies the cozy essence of fall, then this Roasted Fall Harvest Salad is just what you need! Packed with hearty ingredients and vibrant flavors, this salad is not only beautiful but also delicious. The warm spices from roasted chickpeas and honeynut squash perfectly complement the nutty quinoa and earthy kale. It’s a dish that can stand alone as a meal or serve as a delightful side at family gatherings.

What I love most about this salad is its versatility. Whether it’s a busy weeknight dinner or a festive gathering with friends, it brings warmth and comfort to any occasion. Plus, it’s loaded with nourishing ingredients that make you feel good inside and out.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together in under an hour, making it perfect for those busy evenings.
• Family-Friendly: With its delightful crunch and rich flavors, it’s sure to please both kids and adults alike!
• Make-Ahead Friendly: You can roast the chickpeas and squash in advance, making meal prep a breeze.
• Packed with Nutrients: Featuring wholesome ingredients like quinoa, kale, and pumpkin seeds, this salad is as nutritious as it is tasty.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Roasted Fall Harvest Salad. Each element plays a crucial role in building flavor and texture, so here they are:

• 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

Variations

One of the best things about this Roasted Fall Harvest Salad is its flexibility! Feel free to customize it based on your cravings or what you have on hand.

• Swap the greens: Try using spinach or arugula instead of kale for a different flavor profile.
• Add more veggies: Toss in some roasted Brussels sprouts or sweet potatoes for extra heartiness.
• Change the grains: Substitute quinoa with farro or brown rice to mix things up.
• Mix up the dressing: Experiment with different nut butters like almond or sunflower seed to create new flavor combinations!

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Veggies

Start by preheating your oven to 450°F. Line a sheet pan with parchment paper for easy cleanup. 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 kosher salt. Toss everything well so that every piece gets coated. Roast in the oven for 25-30 minutes until the chickpeas are crispy and golden brown. This roasting step brings out their natural sweetness!

Step 2: Cook the Quinoa

While your veggies are roasting away, let’s get that fluffy quinoa going! For every 1/2 cup of quinoa you use, add 1 cup of water along with a pinch of salt in a pot. Bring it to a boil over medium heat before reducing it to low; partially cover the pot and let it simmer undisturbed for about 10-12 minutes until all that water has been absorbed. Once done cooking, turn off the heat but keep the lid on for another 10 minutes—this steaming process is what makes your quinoa fluffy!

Step 3: Prepare the Kale

Next up is our lovely kale! Grab those dino kale stalks and de-stem them by pulling off the leaves with your hands—this part can be quite therapeutic! Chop those leaves into small pieces before placing them in a bowl. Drizzle just a little olive oil over them along with some salt. Now comes the fun part: massage those leaves gently until they soften up. This step not only makes them easier to chew but also breaks down some of that tough texture.

Step 4: Make the Dressing

For our creamy maple tahini dressing, combine all dressing ingredients—tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt—in a jar. Whisk until silky smooth! Adjust seasoning according to your taste buds; if you prefer a thinner consistency, add an extra tablespoon or two of apple cider.

Step 5: Combine It All Together

Finally! In a large bowl, combine those crispy roasted chickpeas and squash with your cooked quinoa. Toss in your massaged kale along with golden raisins or dates if you’re using them—and don’t forget those crunchy toasted pumpkin seeds! Drizzle half of your dressing over everything before tossing gently to combine all those fabulous flavors together. Keep any reserved dressing handy for serving later—your guests will thank you!

And there you have it—a delightful Roasted Fall Harvest Salad ready to impress at any table! Enjoy every delicious bite!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a delightful Roasted Fall Harvest Salad is all about balance and flavor, and I’m here to help you nail it! Here are some pro tips to elevate your salad-making game:

• Choose ripe honeynut squash: Selecting squash that feels slightly heavy for its size and has a rich, deep color will ensure maximum sweetness and flavor in your salad.

• Don’t skip the massaging of kale: Massaging the kale not only makes it tender but enhances its flavor, making it more enjoyable to eat. This simple step gives the salad a wonderful texture!

• Experiment with spices: Feel free to adjust the spices or add your favorites! Spices like smoked paprika or nutmeg can introduce new dimensions to the flavors, making this dish uniquely yours.

• Use fresh lemon juice: Freshly squeezed lemon juice in the dressing adds brightness and balances the richness of tahini, creating a harmonious flavor profile that ties everything together.

• Make it ahead: This salad can be prepped ahead of time! You can roast the chickpeas and squash, prepare the dressing, and even cook the quinoa in advance. Just toss everything together when you’re ready to serve for an easy weeknight meal.

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad beautifully is just as important as preparing it! Here are some ideas on how to make your dish shine at the table.

Garnishes

• Fresh herbs: Adding freshly chopped parsley or cilantro on top not only adds a pop of color but also brings freshness that contrasts nicely with the roasted ingredients.

• Avocado slices: Creamy avocado slices can enrich each bite, providing healthy fats that complement the flavors beautifully.

Side Dishes

• Crispy Sweet Potato Wedges: These sweet potato wedges seasoned with a sprinkle of salt and paprika make for a comforting side that pairs perfectly with the salad’s flavors.

• Roasted Brussels Sprouts: Tossed with olive oil and a touch of balsamic vinegar, these sprouts offer a delightfully crunchy texture that complements the softness of the salad components.

• Quinoa Stuffed Peppers: Colorful bell peppers stuffed with quinoa, vegetables, and spices provide a hearty side that echoes the wholesome ingredients in your salad while adding variety to your meal.

• Lemon Garlic Hummus with Veggie Sticks: A refreshing dip paired with crisp veggies makes for an excellent appetizer before diving into this hearty salad. The zesty hummus complements the flavors without overpowering them.

Enjoy tossing up this delicious Roasted Fall Harvest Salad – it’s sure to warm your heart and fill your belly!

Make Ahead and Storage

This Roasted Fall Harvest Salad is a fantastic option for meal prep! You can easily prepare the components in advance, making it a breeze to enjoy throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• Keep the dressing separate to maintain the freshness of the greens.
• Consume within 3-4 days for optimal taste and texture.

Freezing

• While I recommend enjoying this salad fresh, you can freeze the roasted chickpeas and squash if needed.
• Place them in a freezer-safe container or bag, removing as much air as possible.
• They can be frozen for up to 2 months. Just remember that the texture may change slightly upon thawing.

Reheating

• If you want to warm up your roasted ingredients, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes.
• Alternatively, you can reheat them in a skillet over medium heat until warmed through.

FAQs

Here are some common questions you might have about this delicious recipe!

Can I make Roasted Fall Harvest Salad ahead of time?

Absolutely! You can roast the chickpeas and squash and prepare the quinoa in advance. Just store everything separately until you’re ready to assemble your salad.

What variations can I try with Roasted Fall Harvest Salad?

Feel free to mix things up! You could add other seasonal vegetables like Brussels sprouts or sweet potatoes. Nuts like walnuts or almonds would also work great for extra crunch!

How do I ensure my quinoa is fluffy in Roasted Fall Harvest Salad?

The key to fluffy quinoa is rinsing it before cooking and allowing it to sit covered after cooking for about 10 minutes. This helps steam it perfectly!

Is Roasted Fall Harvest Salad suitable for meal prep?

Yes, this salad is perfect for meal prep! With its hearty ingredients, it holds up well when stored in separate containers for easy grab-and-go meals during the week.

Final Thoughts

I hope you find joy in creating this Roasted Fall Harvest Salad! It’s not only a celebration of autumn flavors but also a versatile dish that is both nourishing and satisfying. Enjoy every bite as you share this delightful recipe with your loved ones. Happy cooking!