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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Indulge in the vibrant flavors of the season with this Roasted Fall Harvest Salad! This delightful dish combines roasted honeynut squash, crispy chickpeas, and fresh dino kale, all tossed in a creamy maple tahini dressing. Perfect for cozy family dinners or festive gatherings, this salad is not only nourishing but also easy to prepare. With its mix of textures and flavors, it stands out as a hearty meal or an impressive side dish. Enjoy it warm or cold, and feel free to customize it to suit your taste. This salad captures the essence of autumn while being packed with nutrients, making it a go-to recipe for healthy meal prep.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas
  • 1 medium honeynut squash
  • 5–6 stalks dino kale
  • 1/2 cup quinoa
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3 tbsp unsweetened apple cider
  • 1 tbsp maple syrup
  • 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
  • 1/4 cup (40 g) toasted pepitas/pumpkin seeds
  • 1/4 cup (50 g) golden raisins or chopped dates (optional)

Instructions

  1. Preheat oven to 450°F. On a lined sheet pan, toss chickpeas and cubed honeynut squash with olive oil and spices. Roast for 25-30 minutes until crispy.
  2. Cook quinoa by combining 1/2 cup with 1 cup water in a pot. Bring to boil, reduce heat, cover, and simmer for about 10-12 minutes until all water is absorbed. Let sit covered for another 10 minutes.
  3. De-stem and chop dino kale; massage with olive oil and salt until tender.
  4. Mix dressing ingredients in a jar until smooth.
  5. In a bowl, combine kale, roasted veggies, quinoa, and half of the dressing. Toss gently and serve with remaining dressing on the side.

Nutrition

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