Roasted Fall Harvest Salad

If you’re looking for a vibrant dish that captures the essence of fall, then this Roasted Fall Harvest Salad is just what you need! It’s a delightful mix of flavors and textures, making it perfect for cozy family dinners or festive gatherings. I adore how this salad can stand alone as a hearty meal or serve as an impressive side to any holiday spread. The combination of roasted honeynut squash, crispy chickpeas, and fresh kale tossed in a creamy maple tahini dressing is simply irresistible!

This recipe is not just delicious; it’s also incredibly wholesome and packed with nutrients. The best part? It’s easy to whip up, even on busy weeknights when you want something healthy without the fuss.

Why You’ll Love This Recipe

• Seasonal goodness: This salad celebrates autumn’s bounty with fresh ingredients that are in season.
• Easy preparation: With simple steps and minimal cooking time, you’ll have a delicious meal ready in no time!
• Family-approved: Packed with flavors and textures, it’s sure to please even the pickiest eaters at your table.
• Make-ahead friendly: Save time by prepping the components in advance—perfect for meal prep days or entertaining!
• Versatile dish: Enjoy it warm or cold, as a main course or a side, making it suitable for any occasion.

Ingredients You’ll Need

Gathering your ingredients is one of the most enjoyable parts of cooking! For this Roasted Fall Harvest Salad, you’ll find that everything you need is simple and wholesome. Here’s what you’ll be using:

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

One of the things I love about this salad is its flexibility! You can easily customize it based on what you have on hand or your personal preferences. Here are some fun ideas to try:

• Add different grains: Swap out quinoa for farro or barley for a unique twist.
• Incorporate other veggies: Toss in roasted Brussels sprouts or sweet potatoes for added flavor.
• Boost the protein: Add grilled chicken or roasted nuts like almonds for extra protein.
• Experiment with greens: Use spinach or arugula instead of kale for a different texture.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Veggies

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 them generously with olive oil, kosher salt, and spices like cumin and coriander. Toss everything together well—this step ensures that every piece gets coated in those yummy flavors. Roast in the oven for 25-30 minutes until the chickpeas are crispy. This roasting process enhances their natural sweetness while giving them a delightful crunch!

Step 2: Cook the Quinoa

For fluffy quinoa, remember my favorite method—a 1:2 ratio of quinoa to water! For this recipe, combine 1/2 cup of quinoa with 1 cup of water and a pinch of salt in a pot. Bring it to boil over medium-high heat; then reduce to medium-low heat and cover partially. Let it cook undisturbed for about 10-12 minutes until all water is absorbed. After cooking, let it sit covered for another 10 minutes—this “sitting” helps steam the quinoa perfectly!

Step 3: Prepare the Kale

De-stemming dino kale may seem tricky at first but trust me—it’s easy! Grab the stem with one hand while using your other hand to pull off the leaves up along the stem. Chop those leaves into bite-sized pieces. Place them in a bowl, drizzle with olive oil, sprinkle some salt on top, then massage those greens gently until they soften up. This process not only makes them tender but also brings out their vibrant green color!

Step 4: Mix Up the Dressing

In a jar, combine tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk everything together until smooth—this dressing is creamy and so flavorful! Adjust salt as needed; if it’s too thick for your liking, add an extra splash of apple cider.

Step 5: Assemble Your Salad

Now comes my favorite part! In your bowl of kale, dump in those beautifully roasted chickpeas and squash along with fluffy quinoa. If you’re using them, add golden raisins or chopped dates for sweetness along with toasted pumpkin seeds for crunch. Drizzle half of your dressing over everything and toss gently to combine all those delicious elements together. Set aside any remaining dressing to serve individually later on.

And there you have it—the perfect Roasted Fall Harvest Salad ready to enjoy! Whether you’re serving it at dinner or savoring leftovers throughout the week, I hope this dish brings warmth to your table just as it does mine!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a delicious Roasted Fall Harvest Salad is simple, but these tips will help you elevate your dish to the next level!

• Use fresh ingredients: Fresh produce not only enhances the flavor of your salad but also adds vibrant colors that make the dish visually appealing.

• Customize your grains: While quinoa gives a nice fluffy texture, feel free to swap it out with farro or barley for added chewiness and depth.

• Adjust seasoning to taste: Every palate is different! Taste as you go and adjust spices and salt levels to achieve your desired flavor profile.

• Make ahead: This salad is perfect for meal prep! Roast extra chickpeas and squash, whip up the dressing, and store them separately until you’re ready to assemble.

• Experiment with textures: The contrast between crispy roasted chickpeas, soft squash, and tender kale creates a delightful experience. Don’t hesitate to add other textures, like crunchy nuts or creamy avocado!

How to Serve Roasted Fall Harvest Salad

Presentation can truly enhance the enjoyment of your meal! Here are some creative ideas for serving up this fall-inspired salad.

Garnishes

• Chopped fresh herbs: A sprinkle of fresh parsley or cilantro adds a burst of freshness and color that brightens the dish.

• Feta-style cheese alternative: For a creamy element, consider crumbled tofu feta or a dairy-free cheese alternative to complement the flavors without overpowering them.

Side Dishes

• Roasted Brussels Sprouts: Tossed in olive oil and roasted until crispy, these little cabbages bring a satisfying crunch and pair beautifully with the flavors of the salad.

• Creamy Butternut Squash Soup: A warm bowl of this soup adds cozy comfort to your meal while echoing the fall theme with its sweet squash base.

• Herbed Quinoa Pilaf: Fluffy quinoa mixed with fragrant herbs like thyme and rosemary makes for a light yet filling side that complements the salad’s flavors nicely.

• Crispy Sweet Potato Fries: These sweet and savory fries are not only a fun finger-food accompaniment but also add an extra layer of sweetness to balance out the salad’s earthiness.

Feel free to mix and match these garnishes and sides to create a memorable fall dining experience! Enjoy every bite of your Roasted Fall Harvest Salad!

Make Ahead and Storage

This Roasted Fall Harvest Salad is perfect for meal prep! You can prepare various components ahead of time, making it easy to enjoy a healthy meal throughout the week.

Storing Leftovers

• Store leftover salad in an airtight container in the refrigerator.
• It’s best consumed within 3-4 days for optimal freshness.
• Keep the dressing separate from the salad to prevent sogginess.

Freezing

• While the salad itself isn’t ideal for freezing, you can freeze roasted chickpeas and squash.
• Spread them out on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container.
• Thaw in the fridge overnight before using.

Reheating

• If desired, reheat the roasted chickpeas and squash in a preheated oven at 350°F for about 10 minutes.
• Do not microwave as this may make the chickpeas lose their crunch.

FAQs

Here are some common questions about the Roasted Fall Harvest Salad:

Can I make the Roasted Fall Harvest Salad in advance?

Absolutely! You can roast the chickpeas and honeynut squash ahead of time and store them separately. Just combine everything right before serving for maximum freshness.

What can I substitute in the Roasted Fall Harvest Salad if I don’t have tahini?

If you don’t have tahini on hand, you can use sunflower seed butter or a homemade version by blending toasted sunflower seeds with a little olive oil until smooth.

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

To make this salad heartier, consider adding cooked quinoa or farro, or even some roasted sweet potatoes. These additions will enhance the texture and flavor while keeping it healthy!

Is the Roasted Fall Harvest Salad gluten-free?

Yes! All ingredients used in this salad are naturally gluten-free, making it a great option for those with dietary restrictions.

Final Thoughts

I truly hope you enjoy making this Roasted Fall Harvest Salad as much as I do! It’s not just a dish; it’s a celebration of fall flavors that brings warmth to your table. Whether you’re having it as a cozy dinner or a delightful side dish, I’m sure it will become a favorite in your kitchen. Happy cooking!