Roasted Fall Harvest Salad

Think fluffy quinoa, spiced crispy chickpeas, and honeynut squash, paired with kale, toasted pumpkin seeds, and raisins, tossed in a maple tahini dressing. The Roasted Fall Harvest Salad is not just a dish; it’s an experience that encapsulates the essence of autumn. Perfect for gatherings or as a wholesome meal on busy weeknights, this salad stands out with its vibrant colors and textures. It’s versatile enough to shine as a main course or complement your favorite protein dishes.

Why You’ll Love This Recipe

• Flavor-packed: Each bite bursts with sweet and savory notes from roasted squash and spiced chickpeas.
• Healthy ingredients: Packed with nutrients from quinoa, kale, and seeds, this dish is both filling and good for you.
• Easy to prepare: Simple steps make this salad accessible for cooks of all levels.
• Meal prep friendly: Perfect for preparing in advance; it stays fresh and tasty throughout the week.
• Crowd-pleaser: Great for potlucks or family dinners, appealing to various palates.

Tools and Preparation

To create the perfect Roasted Fall Harvest Salad, you’ll need some essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Whisk
• Pot for cooking quinoa

Importance of Each Tool

• Baking sheet: Provides even cooking space for roasting vegetables and chickpeas to crispy perfection.
• Mixing bowl: Essential for combining ingredients without mess; allows easy tossing of salad components.
• Whisk: Ensures your dressing is well-blended and creamy, enhancing the overall flavor of the salad.

Ingredients

Ingredients:
– 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

How to Make Roasted Fall Harvest Salad

Step 1: Preheat the Oven

Preheat your oven to 450°F. Line a baking sheet with parchment paper. Dump the chickpeas and squash onto the pan. Sprinkle with spices along with a generous drizzle of olive oil and kosher salt. Toss everything together thoroughly.

Step 2: Roast Chickpeas and Squash

Roast in the oven for about 25-30 minutes until the chickpeas are crispy. Keep an eye on them towards the end to avoid burning.

Step 3: Cook Quinoa

For fluffy quinoa, use a ratio of 1:2 water to quinoa. For this recipe, combine 1/2 cup of quinoa with 1 cup of water in a pot along with a pinch of salt. Bring it to a boil, then reduce heat to medium-low, partially cover, and cook undisturbed for about 10-12 minutes until all water is absorbed. Turn off the heat, cover completely, and let sit for another 10 minutes.

Step 4: Prepare Kale

To prepare the kale, de-stem it by holding the stem in one hand while sliding your other hand up to remove leaves. Chop into small pieces. Place in a bowl, add EVOO and salt, then massage the leaves until they soften.

Step 5: Make Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, kosher salt. Whisk until smooth; adjust seasoning if needed by adding more apple cider if necessary.

Step 6: Combine Ingredients

In your large bowl with kale, add roasted chickpeas, squash, cooked quinoa, optional golden raisins or dates, and toasted pepitas. Drizzle half of your dressing over the top and toss gently. Reserve remaining dressing for serving individually.

Enjoy this delightful Roasted Fall Harvest Salad as part of your autumn meals!

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is versatile and can be enjoyed in various ways. Whether you’re serving it as a main dish or a side, these suggestions will elevate your dining experience.

As a Main Course

• Serve alongside crusty bread for a hearty meal.
• Pair with grilled chicken or turkey for added protein.

As a Side Dish

• Complement holiday meals with this festive salad.
• Use it as a refreshing side to rich dishes like roasted vegetables.

Lunch Option

• Pack the salad for lunch; it holds up well in the fridge.
• Add extra dressing just before eating to keep it fresh.

How to Perfect Roasted Fall Harvest Salad

To make your Roasted Fall Harvest Salad even better, consider these helpful tips.

• Choose firm squash: Look for honeynut squash that feels heavy for its size, ensuring it’s fresh and flavorful.
• Season chickpeas well: Adjust spices according to your taste for extra flavor—don’t be afraid to experiment!
• Massage the kale: This step softens the leaves and enhances their flavor, making them more enjoyable.
• Make ahead: Roast the chickpeas and squash in advance to save time during meal prep.
• Customize toppings: Feel free to swap out raisins for cranberries or add feta cheese for a different twist.

Best Side Dishes for Roasted Fall Harvest Salad

Pairing side dishes with your Roasted Fall Harvest Salad can create a balanced meal. Here are some great options to consider:

1. Quinoa Pilaf: A light pilaf made with fresh herbs and vegetables complements the salad’s flavors beautifully.
2. Roasted Vegetables: Seasonal veggies like Brussels sprouts or carrots drizzled with olive oil enhance the fall theme.
3. Stuffed Bell Peppers: Filled with grains and beans, they add heartiness without overpowering the salad.
4. Baked Sweet Potatoes: Simple yet sweet, they are the perfect contrast to the savory salad.
5. Grilled Chicken Skewers: These provide protein and can be seasoned in various ways to match your palate.
6. Garlic Bread: Crunchy on the outside and soft inside, it’s an irresistible complement to any salad.

Common Mistakes to Avoid

Creating the perfect Roasted Fall Harvest Salad can be tricky. Here are some common mistakes to steer clear of:

• Skipping the seasoning – Failing to season your chickpeas and squash before roasting can result in bland flavors. Always add spices and salt to enhance taste.
• Not rinsing chickpeas – Using un-rinsed canned chickpeas can lead to a metallic flavor. Make sure to drain and rinse them thoroughly for the best results.
• Overcooking quinoa – Cooking quinoa for too long can make it mushy. Follow the recommended cooking time and allow it to sit covered after cooking for fluffy grains.
• Forgetting to massage kale – Neglecting this step may leave the kale tough and bitter. A gentle massage with olive oil helps soften it, making it more enjoyable.
• Using stale ingredients – Old or stale nuts and seeds can ruin the freshness of your salad. Always use fresh ingredients for maximum flavor and crunch.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The salad is best consumed within 3 days for optimal freshness.

Freezing Roasted Fall Harvest Salad

• Freezing is not recommended due to the texture changes in cooked ingredients, especially kale.

Reheating Roasted Fall Harvest Salad

• Oven – Preheat to 350°F, spread on a baking sheet, and reheat for about 10-15 minutes.
• Microwave – Place in a microwave-safe dish, cover lightly, and heat for 1-2 minutes or until warm.
• Stovetop – Heat in a pan over medium heat for around 5-7 minutes, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about Roasted Fall Harvest Salad.

Can I customize ingredients in my Roasted Fall Harvest Salad?

Absolutely! Feel free to swap out vegetables or add different nuts or dried fruits based on your preferences.

What is the best way to store leftover Roasted Fall Harvest Salad?

Keep any leftovers in an airtight container in the refrigerator for up to three days. Keep dressing separate if possible.

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

Adding proteins like grilled chicken or turkey can enhance the meal’s heartiness while keeping it delicious.

Can I use other squashes instead of honeynut squash?

Yes! Butternut squash or acorn squash are great alternatives that will also work well with this recipe.

Is Roasted Fall Harvest Salad suitable for meal prep?

Definitely! This salad holds up well when prepared ahead of time, making it a perfect candidate for meal prep.

Final Thoughts

The Roasted Fall Harvest Salad is a delightful blend of flavors and textures that truly celebrates autumn. Its versatility allows you to enjoy it as a standalone meal or as a vibrant side dish. Feel free to customize with your favorite seasonal ingredients or proteins for an extra boost!