Roasted Fall Harvest Salad

If you’re looking for a dish that captures all the beautiful flavors of fall, then this Roasted Fall Harvest Salad is just what you need! It’s packed with warmth and heartiness, making it perfect for busy weeknights or family gatherings. Trust me, once you take a bite of this vibrant salad, you’ll understand why it has become one of my go-to recipes. The combination of crispy chickpeas, sweet honeynut squash, and the rich maple tahini dressing will leave everyone at the table asking for seconds!

Whether you enjoy it as a main dish or as a stunning side at your next get-together, this salad is bound to impress. Plus, its wholesome ingredients make it a meal you can feel good about serving.

Why You’ll Love This Recipe

• Easy preparation: With simple steps and minimal fuss, you can whip up this salad in no time.
• Family-friendly appeal: The delightful mix of textures and flavors appeals to both kids and adults alike.
• Make-ahead convenience: Prepare the components ahead of time, and toss them together right before serving!
• Deliciously healthy: Packed with nutrients from veggies, grains, and seeds, it’s a nourishing choice for any meal.

Ingredients You’ll Need

This Roasted Fall Harvest Salad uses simple, wholesome ingredients that bring out the best of autumn. You’ll find everything you need for this delicious salad right in your pantry or local grocery store.

For the salad:

• 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)

For the dressing:

• 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 flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Add a protein: Toss in some grilled chicken or roasted chickpeas for extra heartiness.
• Change up the greens: Instead of kale, try using spinach or arugula for a different flavor profile.
• Switch the grains: Quinoa can be swapped for farro or bulgur wheat if you’re feeling adventurous.
• Customize the sweetness: If you’re not a fan of maple syrup, honey or agave nectar work well too!

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. Dump the chickpeas and cubed honeynut squash onto the pan. Sprinkle generously with spices like cumin and coriander along with olive oil and salt. Toss everything together until well coated! Roasting them together will bring out their natural sweetness while achieving that lovely crispy texture.

Step 2: Cook the Quinoa

For perfectly fluffy quinoa, I recommend using a 1:2 ratio of quinoa to water. So for every half cup of quinoa, use one cup of water plus a pinch of salt. Bring it to a boil on medium heat before covering it partially. Let it cook undisturbed until all the water is absorbed—this usually takes about 10-12 minutes. Afterward, turn off the heat but keep it covered for an additional 10 minutes; this allows it to steam nicely.

Step 3: Prepare the Kale

De-stem your kale by holding onto the stem with one hand while pulling off the leaves with your other hand. Once de-stemmed, chop it into smaller pieces. Place it in a bowl and drizzle with olive oil plus salt before massaging it gently until softened. This process helps reduce bulk while making it more enjoyable to eat!

Step 4: Make the Dressing

In a jar or bowl, combine tahini with lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, cinnamon, and kosher salt. Whisk until smooth—you want that creamy consistency! If it’s too thick for your liking, add an extra tablespoon of apple cider until you reach your desired texture.

Step 5: Combine Everything

Now comes the fun part! In your bowl of kale, combine the roasted chickpeas and squash along with fluffy quinoa. Add in golden raisins or chopped dates if using them along with toasted pepitas for crunch. Drizzle half of your dressing over everything and toss gently to combine—save some dressing for individual servings as well!

Enjoy every bite of this delightful Roasted Fall Harvest Salad—it truly embodies all that makes autumn special!

Pro Tips for Making Roasted Fall Harvest Salad

Creating the perfect Roasted Fall Harvest Salad is all about balance and flavor, so here are some pro tips to help you shine in the kitchen!

• Choose the Right Squash: Honeynut squash is a star, but you can also use butternut or acorn squash if you prefer. Each variety brings its own unique sweetness and texture that enhances the overall dish.
• Crisp Those Chickpeas: For extra crunch, make sure to dry the chickpeas thoroughly before roasting. The drier they are, the crispier they’ll become in the oven—perfect for adding that delightful texture to your salad.
• Massage Your Kale: Don’t skip this step! Massaging kale not only softens it but also makes it more digestible and flavorful. It transforms tough leaves into tender bites that blend beautifully with your roasted ingredients.
• Experiment with Dressings: While the maple tahini dressing is delicious, feel free to experiment! Adding a touch of Dijon mustard or swapping out lemon juice for lime can bring new dimensions to flavor.
• Make It Ahead: This salad holds up well in the fridge, so consider prepping it ahead of time for easy meal prep. Just store the dressing separately until you’re ready to eat!

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad can be as delightful as enjoying it! Here are some ideas to elevate your serving game.

Garnishes

• Fresh herbs: Chopped parsley or cilantro adds a pop of color and freshness that complements the hearty flavors.
• Avocado slices: Creamy avocado can enhance the richness of the salad and provide additional healthy fats.
• Feta cheese alternative: If you’re looking for a tangy contrast, sprinkle some crumbled plant-based feta for an exciting twist.

Side Dishes

• Quinoa Pilaf: A light quinoa pilaf with herbs and lemon zest makes a great pairing, adding another layer of flavor while keeping things healthy.
• Roasted Brussels Sprouts: Tossed with olive oil and seasoning, these crispy sprouts add a nice crunch and bitterness that balances well with the sweetness of your salad.
• Garlic Bread: A warm loaf of garlic bread on the side complements this salad perfectly, making your meal feel extra cozy.
• Apple Slices with Nut Butter: For a sweet side that ties into fall flavors, serve crunchy apple slices paired with almond or peanut butter for dipping.

With these tips and serving suggestions, your Roasted Fall Harvest Salad will surely become a favorite at your table! Enjoy every bite as you celebrate the flavors of fall.

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can make it ahead of time and store it for easy weeknight dinners or lunches. Here’s how to keep your salad fresh and flavorful.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• Keep the dressing separate until you’re ready to serve to preserve the texture of the kale.

Freezing

• This salad is best enjoyed fresh, but if you have leftovers you won’t finish, consider freezing the roasted chickpeas and squash separately.
• Allow them to cool completely before placing them in freezer-safe bags.
• Make sure to label them with the date; they’ll last for about a month in the freezer.

Reheating

• To reheat frozen chickpeas and squash, simply place them in a preheated oven at 350°F for about 10-15 minutes until warmed through.
• Alternatively, you can microwave them in short intervals, stirring between each, until heated.

FAQs

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

Can I customize my Roasted Fall Harvest Salad?

Absolutely! Feel free to add your favorite seasonal veggies or nuts. Ingredients like roasted beets, cranberries, or even a sprinkle of feta cheese can enhance flavor.

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

To make it heartier, consider adding protein such as grilled chicken or chickpeas. Quinoa already boosts its nutritional value, but extra protein can turn it into a complete meal.

What should I serve with my Roasted Fall Harvest Salad?

This salad pairs wonderfully with grilled fish or roasted vegetables for a wholesome dinner. It also makes a great side dish for gatherings or family meals!

Is this Roasted Fall Harvest Salad good for meal prep?

Yes! This salad is perfect for meal prep since it holds up well in the fridge and can be enjoyed throughout the week. Just keep the dressing separate until serving.

Can I use other greens instead of kale?

Certainly! While dino kale adds a nice texture, feel free to substitute with spinach or arugula based on your preference.

Final Thoughts

I truly hope you enjoy making this Roasted Fall Harvest Salad as much as I do! It’s packed with flavors that celebrate the season and offers endless possibilities for customization. Whether you’re looking for a nutritious main course or a vibrant side dish, this recipe is sure to impress. Enjoy every bite and remember: cooking should be fun and fulfilling—happy cooking!