Print

Roasted Fall Harvest Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the essence of autumn with this Roasted Fall Harvest Salad, a vibrant medley that captures the season’s flavors. This wholesome dish features crispy chickpeas, sweet honeynut squash, and a creamy maple tahini dressing that brings everything together beautifully. Perfect as a nourishing main course or an impressive side for gatherings, this salad is as delightful to eat as it is to prepare. With simple ingredients and easy steps, you can enjoy a hearty meal that both kids and adults will love.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 450°F (230°C). On a lined sheet pan, combine drained chickpeas and cubed honeynut squash. Drizzle with olive oil and sprinkle with spices (cumin, coriander, salt) before tossing well.
  2. Roast for 25-30 minutes until golden and crispy.
  3. Meanwhile, rinse quinoa under cold water. In a pot, combine 1/2 cup quinoa with 1 cup water and a pinch of salt. Bring to a boil, cover partially, and simmer for 10-12 minutes until water is absorbed. Remove from heat and let steam for another 10 minutes.
  4. While quinoa cooks, remove stems from kale and chop leaves finely. Massage with olive oil and salt in a bowl until tender.
  5. For the dressing, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, cinnamon, and salt until smooth.
  6. In a large bowl, mix roasted chickpeas and squash with quinoa and kale. Drizzle half of the dressing over the top and toss gently.

Nutrition

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