Roasted Fall Harvest Salad

If you’re looking for a cozy dish that embodies the spirit of fall, you’ve come to the right place! This Roasted Fall Harvest Salad is one of my absolute favorites. It combines fluffy quinoa, crispy spiced chickpeas, and sweet honeynut squash, all tossed together with kale and a creamy maple tahini dressing. Honestly, it’s like a hug in a bowl!

What I love most about this salad is its versatility. You can serve it as a hearty meal on busy weeknights or bring it to family gatherings where it will surely steal the show. Whether you’re feeding a crowd or just treating yourself, this salad is sure to impress!

Why You’ll Love This Recipe

• Easy to prepare: This Roasted Fall Harvest Salad comes together quickly, making it perfect for weeknight dinners.
• Nutritious and filling: Packed with wholesome ingredients, it’s a delicious way to nourish your body without compromising on flavor.
• Make-ahead friendly: You can roast the veggies and prepare the dressing in advance for a quick meal anytime.
• Great for sharing: This salad is colorful and vibrant, making it an eye-catching addition to any table.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make this delightful Roasted Fall Harvest Salad! You probably have some of these in your pantry already.

• 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

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Add more veggies: Toss in roasted Brussels sprouts or sweet potatoes for added flavor and nutrition.
• Change the greens: Use arugula or spinach instead of kale for a different texture.
• Try different seeds: Swap pumpkin seeds with sunflower seeds or chopped walnuts for a unique crunch.
• Make it grain-free: Substitute quinoa with cauliflower rice or leave it out entirely if you prefer a lighter salad.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Veggies

Preheat your oven to 450°F and line a sheet pan with parchment paper. Spread out the chickpeas and cubed honeynut squash on the pan. Sprinkle them generously with spices and drizzle with olive oil and kosher salt. Toss everything well so that each piece is coated in those warm spices. Roasting them brings out their natural sweetness—trust me, you’ll love how they turn crispy!

Step 2: Cook the Quinoa

For perfectly fluffy quinoa, use a ratio of 1:2 water to quinoa. So for half a cup of dry quinoa, you’ll need one cup of water along with a pinch of salt. Bring everything to a boil, then reduce heat to medium-low. Cover partially and let it cook undisturbed until all the water absorbs—about 10–12 minutes. Once done, turn off the heat but keep it covered for another ten minutes. This resting step ensures every grain is light and fluffy!

Step 3: Prepare the Kale

De-stem the kale by holding onto the stem with one hand while stripping off the leaves with your other hand. Chop these leaves into small pieces and place them in a bowl. Drizzle just a bit of olive oil over them, sprinkle some salt, then massage those leaves with your hands until they soften down in size. This makes them tender and ready to absorb all the flavors!

Step 4: Make the Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk everything together until it’s silky smooth—this dressing is key! If it’s too thick for your liking, add an extra tablespoon or two of apple cider until you achieve your desired consistency.

Step 5: Assemble Your Salad

Combine those glorious roasted chickpeas and squash into your bowl of massaged kale along with fluffy quinoa, golden raisins or dates if you’re using them, and toasted pumpkin seeds. Drizzle half of your delicious dressing over everything and toss gently to combine all those amazing flavors. Save any leftover dressing for serving at individual bowls—it adds that extra touch when plated!

And there you have it—a beautiful Roasted Fall Harvest Salad ready to be enjoyed!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a delicious Roasted Fall Harvest Salad is all about balance and flavor, so here are some handy tips to make it even better!

• Choose fresh ingredients: Using in-season vegetables and greens not only enhances flavor but also ensures the salad is packed with nutrients. Fresh produce makes a noticeable difference in taste and texture.

• Spice it right: Don’t be shy with the spices! The combination of cumin, coriander, and cayenne pepper gives the chickpeas and squash an incredible depth of flavor. Adjust the spice levels to suit your palate for a personalized touch.

• Perfectly cooked quinoa: Follow the cooking method closely for fluffy quinoa. Rinsing it before cooking removes excess starch, preventing clumping and ensuring each grain is light and airy.

• Massage your kale: Taking a few moments to massage the kale helps break down its tough fibers, making it more tender and enjoyable to eat. Plus, it adds a delightful texture to the salad!

• Make dressing ahead of time: Preparing your maple tahini dressing in advance allows the flavors to meld beautifully. Store it in the fridge until you’re ready to serve for a quick assembly when hunger strikes.

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is not only visually appealing but also incredibly versatile! Here are some ideas on how to present this delightful dish for any occasion.

Garnishes

• Fresh herbs: A sprinkle of chopped parsley or cilantro adds freshness and brightens up the dish.
• Sliced avocado: Creamy avocado slices provide a rich texture that complements the salad’s crunchiness.
• Feta cheese alternative: For those who enjoy cheese, try crumbling a plant-based feta on top for an extra layer of flavor.

Side Dishes

• Quinoa Stuffed Bell Peppers: These colorful peppers filled with seasoned quinoa and veggies make a hearty complement that’s as satisfying as they are beautiful.
• Roasted Brussels Sprouts: Cooked until crispy and caramelized, these bite-sized beauties bring an earthy flavor that pairs wonderfully with the sweetness of the salad.
• Sweet Potato Wedges: Baked sweet potatoes seasoned with olive oil and herbs offer a comforting side that matches perfectly with fall flavors.
• Crispy Baked Tofu: For some added protein, marinated and baked tofu cubes can elevate your meal while keeping things plant-based and delicious.

With these tips and serving suggestions, your Roasted Fall Harvest Salad will surely be a hit at any gathering! Enjoy every bite of this seasonal delight!

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! Whether you’re looking to simplify your weeknight dinners or want a healthy lunch option ready to go, this salad holds up wonderfully in the fridge.

Storing Leftovers

• Store any leftover salad in an airtight container.
• Keep the dressing separate if possible to maintain the freshness of the ingredients.
• Enjoy leftovers within 3-4 days for optimal flavor and texture.

Freezing

• While it’s best enjoyed fresh, you can freeze the roasted chickpeas and squash separately.
• Place them in freezer-safe containers or bags and label with the date.
• Use within 1-2 months for best quality.

Reheating

• To reheat, simply spread the roasted chickpeas and squash on a baking sheet and warm in a preheated oven at 375°F until heated through.
• Alternatively, you can microwave them in short intervals, stirring often to ensure even heating.

FAQs

If you have questions about making this Roasted Fall Harvest Salad, you’re not alone! Here are some common inquiries:

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

Yes! You can prepare all components of the salad ahead of time. Just store them separately until you’re ready to enjoy.

What can I substitute for tahini in the dressing?

If you don’t have tahini on hand, you can use sunflower seed butter or almond butter for a similar creamy texture.

How long will the Roasted Fall Harvest Salad stay fresh?

When stored properly in an airtight container, it lasts about 3-4 days. Just remember to keep the dressing separate until serving!

Can I add other vegetables to my Roasted Fall Harvest Salad?

Absolutely! Feel free to incorporate seasonal veggies like Brussels sprouts or beets for added flavor and nutrition.

What’s a good alternative to kale in this salad?

If kale isn’t your favorite, try using baby spinach or arugula for a different leafy green experience.

Final Thoughts

I hope this Roasted Fall Harvest Salad brings joy and warmth to your table. It’s not just a meal; it’s an experience filled with vibrant flavors that celebrate the season. Enjoy crafting your version of this delightful dish, and don’t hesitate to share it with loved ones. Happy cooking!