Roasted Fall Harvest Salad

Roasted Fall Harvest Salad is a delightful blend of seasonal flavors that brings the essence of autumn right to your table. This salad features fluffy quinoa, crispy chickpeas, and sweet honeynut squash, all tossed with kale and a creamy maple tahini dressing. It’s perfect for any occasion—whether as a nourishing standalone meal or an impressive side dish at gatherings. The vibrant colors and textures make it not only delicious but visually appealing too.

Why You’ll Love This Recipe

• Nutritious Ingredients: Packed with proteins, vitamins, and healthy fats, this salad supports a balanced diet.
• Seasonal Flavors: Enjoy the rich tastes of fall with ingredients like honeynut squash and warming spices.
• Easy to Prepare: With straightforward steps, you can whip up this salad in under an hour.
• Versatile Dish: Serve it warm or cold; it fits seamlessly into lunchboxes or dinner plates.
• Customizable Options: Feel free to substitute ingredients based on personal preferences or what you have on hand.

Tools and Preparation

Before diving into the recipe, gather your essentials. Having the right tools will streamline your cooking experience.

Essential Tools and Equipment

• Sheet pan
• Parchment paper
• Pot for quinoa
• Bowl for massaging kale
• Jar for dressing

Importance of Each Tool

• Sheet pan: Provides ample space for roasting vegetables evenly without overcrowding.
• Jar for dressing: Perfect for mixing ingredients thoroughly while allowing easy storage of leftovers.

Ingredients

Gather these ingredients to create your Roasted Fall Harvest Salad:

For the Salad Base

• 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 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. Line a sheet pan with parchment paper.

Step 2: Roast Chickpeas and Squash

• Dump the chickpeas and cubed honeynut squash onto the sheet pan.
• Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and kosher salt.
• Toss everything together until well-coated.
• Roast in the oven for 25-30 minutes until the chickpeas are crispy.

Step 3: Cook Quinoa

• In a pot, combine 1/2 cup quinoa with 1 cup water and a large pinch of salt.
• Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low, partially cover the pot, and let cook undisturbed for 10-12 minutes until all water is absorbed.
• Turn off heat. Fully cover pot with lid and let sit for an additional 10 minutes to steam.

Step 4: Prepare Kale

• De-stem the kale by holding the stem with one hand while pulling off leaves with the other hand.
• Chop leaves into small pieces.
• Place in a bowl; drizzle with olive oil and sprinkle with salt.
• Massage kale gently until softened.

Step 5: Make Dressing

• Combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt in a jar.
• Whisk together until smooth. Adjust consistency with additional apple cider if needed.

Step 6: Assemble Salad

• In a large bowl, combine roasted chickpeas and squash with massaged kale and cooked quinoa.
• Add golden raisins or chopped dates if using along with toasted pepitas.
• Drizzle half of the dressing over top and toss gently to combine. Reserve remaining dressing for serving.

This Roasted Fall Harvest Salad is sure to impress guests at any gathering while also providing hearty nourishment during cooler months!

How to Serve Roasted Fall Harvest Salad

Roasted Fall Harvest Salad is a versatile dish that can be enjoyed in various ways. Whether you’re looking for a filling main course or a delightful side dish, this salad shines in every role.

As a Main Course

• Serve it warm for a hearty meal that satisfies on chilly days.
• Pair with crusty bread to soak up the flavors of the maple tahini dressing.

As a Side Dish

• Complement grilled chicken or turkey for a balanced dinner.
• Offer it at potlucks as a vibrant addition to any spread.

For Meal Prep

• Prepare in advance and store in individual containers for quick lunches throughout the week.
• Keep the dressing separate until ready to serve to maintain freshness.

As Leftovers

• Enjoy chilled straight from the fridge for a refreshing snack.
• Reheat gently if you prefer warm leftovers, ensuring not to overcook the quinoa.

How to Perfect Roasted Fall Harvest Salad

To ensure your Roasted Fall Harvest Salad turns out perfectly every time, keep these tips in mind.

• Use fresh ingredients: Fresh kale and seasonal squash will enhance flavor and texture.
• Adjust seasoning: Feel free to tweak spices based on your taste preferences; add more cayenne for heat or cinnamon for sweetness.
• Massage the kale thoroughly: This technique softens the leaves, making them easier to digest and enhancing their flavor.
• Experiment with toppings: Try adding feta cheese or avocado for extra creaminess and nutrition.
• Store dressing separately: To keep the salad crisp, store the dressing in a jar and add it just before serving.
• Opt for variety: Substitute other grains like farro or barley if you want to switch up flavors and textures.

Best Side Dishes for Roasted Fall Harvest Salad

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

1. Garlic Roasted Potatoes: Crispy on the outside and fluffy inside, these potatoes bring comfort to your table.
2. Honey-Glazed Carrots: Sweet and tender, they add a pop of color and flavor contrast alongside the salad.
3. Quinoa Pilaf: A nutty quinoa dish with herbs provides additional texture while staying on theme with healthy grains.
4. Grilled Vegetables: Seasonal veggies like zucchini and bell peppers enhance earthiness when grilled to perfection.
5. Creamy Avocado Toast: The richness of avocado pairs nicely with the crunchy elements of the salad.
6. Chickpea Hummus: A smooth dip served with pita chips or veggie sticks offers another chickpea option that complements your meal.
7. Stuffed Bell Peppers: Filled with rice, beans, and spices, they make an excellent protein-packed side dish.
8. Baked Sweet Potato Fries: These crispy fries add sweetness and crunch that harmonize well with the roasted components of your salad.

Common Mistakes to Avoid

Creating a Roasted Fall Harvest Salad can be easy, but there are common pitfalls that can affect the flavor and texture. Here are some mistakes to watch for:

• Skipping the seasoning – Failing to season your ingredients properly can lead to bland flavors. Always add salt, spices, or herbs to enhance taste.
• Overcooking the quinoa – Cooking quinoa too long can make it mushy. Follow the cooking instructions carefully and let it sit after cooking for fluffy results.
• Not roasting the veggies enough – Under-roasting can result in soggy vegetables. Ensure you roast until they’re crispy for the best texture.
• Ignoring ingredient freshness – Using wilted kale or stale nuts can ruin your salad’s appeal. Always select fresh ingredients for maximum flavor and nutrition.
• Not letting flavors meld – Serving immediately without letting the salad sit can miss out on flavor development. Allow it to rest briefly before serving to enhance taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad is best consumed within 3 days for optimal freshness.

Freezing Roasted Fall Harvest Salad

• It is not recommended to freeze this salad as the texture of the vegetables and kale may change significantly upon thawing.

Reheating Roasted Fall Harvest Salad

• Oven – Preheat to 350°F, place salad in an oven-safe dish, and cover with foil. Heat for about 10-15 minutes until warmed through.
• Microwave – Place salad in a microwave-safe bowl, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop – Use a skillet over medium heat; add a splash of water or broth and toss until heated.

Frequently Asked Questions

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

Can I use other types of squash?

You can definitely substitute honeynut squash with butternut squash or acorn squash depending on your preference.

What if I can’t find tahini?

If tahini is unavailable, you can use almond butter or sunflower seed butter as a substitute in the dressing.

Is this salad suitable for meal prep?

Yes! This salad is excellent for meal prep as it holds well in the refrigerator for several days.

How can I customize my Roasted Fall Harvest Salad?

Feel free to add other seasonal vegetables like Brussels sprouts or sweet potatoes, and swap out chickpeas for black beans if desired.

Final Thoughts

The Roasted Fall Harvest Salad is a celebration of fall flavors that works beautifully as both a hearty meal or a delightful side dish. Its versatility allows for many customization options based on your preferences or seasonal availability. Give it a try and enjoy its rich textures and tastes!

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Roasted Fall Harvest Salad

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• Author: Alexia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Roasted Fall Harvest Salad is a vibrant dish that showcases the best of autumn’s bounty. Packed with fluffy quinoa, crispy chickpeas, and sweet honeynut squash, this salad is tossed with nutritious kale and drizzled with a creamy maple tahini dressing. Its colorful ingredients not only offer rich flavors but also provide essential nutrients, making it an excellent choice for a wholesome meal or an impressive side dish at gatherings. Perfectly suited for any occasion, this salad can be enjoyed warm or chilled, and its customizable nature allows you to adapt it based on your personal preferences or seasonal availability.

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Ingredients

Scale 1x2x3x

• 1 can chickpeas (13.4 oz), drained and rinsed
• 1 medium honeynut squash (200 g), cubed
• 1/2 cup quinoa (100 g), dry
• 5–6 stalks dino kale (70 g), stemmed and chopped
• 1/4 cup tahini (64 g)
• 1/4 cup lemon juice (40 g)
• 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)

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Instructions

1. Preheat oven to 450°F and line a sheet pan with parchment paper.
2. Toss chickpeas and honeynut squash with spices and olive oil on the sheet pan. Roast for 25-30 minutes until crispy.
3. Cook quinoa in a pot with water and salt; bring to boil, then simmer until water is absorbed (10-12 mins). Let it sit covered for another 10 minutes.
4. Massage the chopped kale in a bowl with olive oil and salt until softened.
5. Combine all roasted ingredients, quinoa, massaged kale, pepitas, and optional raisins/dates in a large bowl.
6. Whisk together tahini, lemon juice, apple cider, maple syrup, spices, and salt for dressing; drizzle over the salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Roasting
• Cuisine: Seasonal

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 340
• Sugar: 8g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 10g
• Protein: 11g
• Cholesterol: 0mg