Print

Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Looking for a dish that perfectly captures the essence of fall? This Roasted Fall Harvest Salad is a vibrant celebration of seasonal flavors and hearty ingredients. With crispy roasted chickpeas and sweet honeynut squash, paired with nutty quinoa and earthy kale, this salad offers a delightful medley of textures and tastes. It’s not only visually appealing but also nutritious, making it a fantastic option for busy weeknight dinners or festive gatherings. Serve it as a satisfying main course or a charming side dish at family celebrations. Enjoy the cozy warmth and comfort this autumn-inspired salad brings to your table!

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium honeynut squash, cubed
  • Olive oil
  • 1/2 cup quinoa, dry
  • 5–6 stalks dino kale, stemmed and chopped
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3 tbsp unsweetened apple cider
  • Maple syrup

Instructions

  1. Preheat oven to 450°F (232°C). Line a sheet pan with parchment paper.
  2. Toss chickpeas and cubed honeynut squash on the pan with olive oil and spices. Roast for 25-30 minutes until crispy.
  3. Cook quinoa by bringing 1/2 cup quinoa and 1 cup water to boil; reduce heat, cover, and simmer for 10-12 minutes. Let steam covered for another 10 minutes.
  4. Massage chopped kale with olive oil and salt in a bowl until softened.
  5. For dressing, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, cinnamon, and salt in a jar until smooth.
  6. In a large bowl, combine roasted chickpeas and squash with cooked quinoa and massaged kale. Toss with half of the dressing.

Nutrition

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