Description
Indulge in the vibrant flavors of autumn with this Roasted Fall Harvest Salad, a delightful combination of fluffy quinoa, crispy chickpeas, and sweet honeynut squash. Tossed with fresh kale, toasted pumpkin seeds, and plump raisins, all drizzled with a creamy maple tahini dressing, this salad is packed with nutritious ingredients and is perfect for any occasion. Whether served as a hearty main dish or a refreshing side, it’s a meal that celebrates the bounty of the season while being easy to prepare and ideal for meal prep. Enjoy the comforting textures and colors that make this salad not just a feast for the palate but also for the eyes.
Ingredients
Scale
- 1 can (13.4 oz) chickpeas, drained and rinsed
- 1 medium (200 g) honeynut squash, cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp onion granules
- 1/2 tsp garlic granules
- 1/2 tsp cayenne pepper
- 1/2 tsp ceylon cinnamon
- Olive oil for drizzling
- 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 garlic granules
- 1/4 tsp cayenne pepper
- 1/4 tsp ceylon cinnamon
- 1/4 tsp kosher salt, plus more as needed
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg