Roasted Fall Harvest Salad

Roasted Fall Harvest Salad is the perfect dish to celebrate the flavors of the season. Featuring fluffy quinoa, spiced crispy chickpeas, and sweet honeynut squash, this salad is a beautiful blend of textures and tastes. It’s suitable for any occasion, whether you’re hosting a dinner party, enjoying a cozy meal at home, or looking for a nutritious lunch option. This salad stands out with its vibrant colors and the delicious maple tahini dressing that ties everything together beautifully.

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted squash, crispy chickpeas, and a creamy dressing creates a burst of flavors in every bite.
• Nutritious Meal: Packed with protein from quinoa and chickpeas, this salad makes for a filling yet healthy dish.
• Seasonal Appeal: With its autumn ingredients, this salad embodies the essence of fall and is perfect for seasonal gatherings.
• Versatile Serving Options: Enjoy it as a hearty main dish or as an eye-catching side that complements any meal.
• Easy to Prepare: With straightforward instructions, you can whip up this delightful salad in less than an hour!

Tools and Preparation

Before diving into making your Roasted Fall Harvest Salad, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Medium pot for quinoa
• Mixing bowl
• Jar or whisk for dressing

Importance of Each Tool

• Baking sheet: Provides even cooking space for roasting ingredients like chickpeas and squash.
• Parchment paper: Prevents sticking and makes cleanup effortless after roasting.

Ingredients

To create this mouthwatering Roasted Fall Harvest Salad, you’ll need the following ingredients:

For the Roasted Elements

• 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

For the Quinoa Base

• 1/2 cup (100 g) quinoa, dry

For the Greens and Toppings

• 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 Maple Tahini 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

How to Make Roasted Fall Harvest Salad

Step 1: Preheat the Oven

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Roast Chickpeas and Squash

1. Dump the chickpeas and cubed honeynut squash onto the prepared baking sheet.
2. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and kosher salt.
3. Toss everything to mix thoroughly.
4. Roast in the oven for 25-30 minutes or until the chickpeas are crispy.

Step 3: Prepare Fluffy Quinoa

1. Rinse 1/2 cup of dry quinoa under cold water.
2. In a medium pot, combine quinoa with 1 cup of water and a large pinch of salt.
3. Bring to a boil over high heat then reduce heat to medium-low.
4. Partially cover the pot; let it cook undisturbed for 10-12 minutes until all water is absorbed.
5. Turn off heat; cover completely with a lid and let sit for 10 minutes.

Step 4: Massage Kale

1. De-stem dino kale by holding the stem in one hand while pulling off leaves with the other hand.
2. Chop kale into small pieces; add to a bowl.
3. Drizzle with olive oil; sprinkle with salt.
4. Massage kale leaves until they soften.

Step 5: Make Maple Tahini Dressing

1. In a jar or bowl, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt.
2. Whisk together until smooth; adjust salt if needed.
3. Add more apple cider if necessary to achieve desired consistency.

Step 6: Combine Ingredients

1. In a large bowl, combine roasted chickpeas and squash with massaged kale and cooked quinoa.
2. Add golden raisins or chopped dates if using along with toasted pumpkin seeds.
3. Drizzle half of the dressing over the mixture; toss gently to combine.

Save any remaining dressing for serving in individual bowls when plating your Roasted Fall Harvest Salad! Enjoy this delightful dish that celebrates fall’s bounty!

How to Serve Roasted Fall Harvest Salad

Roasted Fall Harvest Salad is a versatile dish that can shine on any table. Whether you serve it as the main course or as a side, this salad is sure to impress with its vibrant flavors and textures.

As a Main Dish

• Pair it with crusty bread for a fulfilling meal.
• Add grilled chicken or turkey slices on top for extra protein.

As a Side Dish

• Serve alongside roasted vegetables to enhance the fall theme.
• Complement with a light soup, like butternut squash, for a cozy dinner.

At Gatherings

• Present it in a large bowl for family-style dining.
• Offer extra dressing on the side for guests to customize their servings.

How to Perfect Roasted Fall Harvest Salad

Making the perfect Roasted Fall Harvest Salad is all about balancing flavors and textures. Follow these tips for an exceptional salad experience.

• Choose fresh ingredients: Fresh kale, seasonal squash, and high-quality chickpeas will elevate the dish’s taste.
• Adjust spice levels: Modify the spices according to your palate; add more cayenne for heat or omit it for a milder flavor.
• Toast pumpkin seeds: Toasting pepitas enhances their flavor and adds a delightful crunch.
• Let quinoa cool: Allow cooked quinoa to cool before mixing it into the salad to maintain freshness and texture.
• Use homemade dressing: Whisking your dressing ensures it’s tailored to your taste and free from preservatives.
• Serve immediately: For the best texture, serve the salad right after tossing it together.

Best Side Dishes for Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad pairs beautifully with various side dishes. Here are some options that complement its flavors perfectly.

1. Creamy Tomato Soup: A warm tomato soup balances the salad’s crunchiness while adding comforting flavors.
2. Garlic Herb Bread: This savory bread enhances the autumnal theme and provides a satisfying dipper.
3. Quinoa Pilaf: A light quinoa pilaf with herbs echoes the main ingredient in the salad while introducing new flavors.
4. Roasted Brussels Sprouts: Their crispy texture and slight bitterness contrast nicely with the sweetness of the salad.
5. Sweet Potato Wedges: Baked sweet potato wedges seasoned with spices add an extra layer of sweetness and nutrition.
6. Citrus Avocado Salad: This refreshing salad provides brightness and creaminess that balance the richness of roasted vegetables.

Common Mistakes to Avoid

When making a Roasted Fall Harvest Salad, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Skipping the Roasting Step: Roasting brings out the flavors in the chickpeas and honeynut squash. Don’t skip this; it adds depth to your salad.
• Not Rinsing Chickpeas: Canned chickpeas can have a salty brine. Rinsing them helps remove excess sodium and enhances their taste.
• Ignoring Kale Preparation: Failing to massage the kale can result in tough leaves. Take the time to soften it for better texture and flavor absorption.
• Making Dressing Too Thick: If your dressing is too thick, it won’t coat the salad evenly. Adjust with extra apple cider or lemon juice for the right consistency.
• Overcooking Quinoa: Cooking quinoa too long can make it mushy. Stick to the recommended cooking time for fluffy grains.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well for up to 3 days in the fridge.

Freezing Roasted Fall Harvest Salad

• Freezing is not recommended, as it may affect the texture of the ingredients, particularly kale and quinoa.

Reheating Roasted Fall Harvest Salad

• Oven: Preheat to 350°F, spread salad on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl and cover. Heat in intervals of 30 seconds, stirring between each until warm.
• Stovetop: Warm over medium heat in a skillet, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions about making a Roasted Fall Harvest Salad.

How can I customize my Roasted Fall Harvest Salad?

You can add other vegetables like roasted Brussels sprouts or sweet potatoes. Feel free to swap out quinoa with farro or barley for different textures!

What can I serve with my Roasted Fall Harvest Salad?

This salad works great as a side dish with grilled chicken or turkey. It can also be served alongside soups or stews for a complete meal.

How do I store leftover Roasted Fall Harvest Salad?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing due to texture changes.

Can I make this salad ahead of time?

Yes! You can prepare all components ahead of time but keep them separate until serving to maintain freshness.

What is a good substitute for tahini in this recipe?

If you want an alternative to tahini, consider using sunflower seed butter or almond butter as they provide similar creaminess.

Final Thoughts

The Roasted Fall Harvest Salad is not only vibrant and packed with flavor but also versatile enough to serve as a main course or side dish. Try customizing it with your favorite veggies or nuts! This delightful blend of textures and tastes makes it perfect for any fall gathering or cozy dinner at home. Enjoy experimenting with variations that suit your palate!