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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad embraces the vibrant flavors of the season with a delightful mix of roasted honeynut squash, crispy chickpeas, and fluffy quinoa. This nourishing dish is perfect for any occasion—whether you’re hosting a cozy dinner or seeking a healthy lunch option. The salad’s rich textures are beautifully complemented by a creamy maple tahini dressing that adds a sweet and savory touch. With its stunning colors and wholesome ingredients, this salad is not just a treat for the taste buds but also a feast for the eyes.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium 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
  • 1/2 cup (100 g) quinoa, dry
  • 5–6 stalks dino kale, stemmed and finely chopped
  • 1/4 cup (40 g) toasted 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

Instructions

  1. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Spread drained chickpeas and cubed squash on the baking sheet. Season with spices, olive oil, and salt; toss to combine.
  3. Roast for 25-30 minutes until crispy.
  4. Rinse 1/2 cup of dry quinoa under cold water. In a medium pot, combine quinoa with 1 cup of water and a large pinch of salt. Bring to a boil, then reduce heat to medium-low. Cook undisturbed for 10-12 minutes until all water is absorbed. Let sit covered for 10 minutes.
  5. De-stem dino kale and chop it into small pieces. Drizzle with olive oil and sprinkle with salt; massage the leaves until softened.
  6. Prepare the dressing by whisking together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt until smooth.
  7. In a large bowl, combine roasted elements, quinoa, kale, pumpkin seeds, and optional dried fruit; drizzle with dressing.

Nutrition

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