Roasted Fall Harvest Salad

If you’re looking for a dish that embodies the cozy essence of fall, then this Roasted Fall Harvest Salad is just what you need! It brings together the warmth of roasted honeynut squash and crispy chickpeas with the heartiness of quinoa, all nestled amongst fresh kale. Whether you’re planning a busy weeknight dinner or hosting a family gathering, this salad is versatile enough to shine as a main course or a delightful side dish.

What makes this recipe so special? It’s not just about the flavors; it’s about how easy it is to whip up. You can have it ready in under an hour, and it’s packed full of nutrients that everyone will love. Plus, it’s perfect for meal prep – make a big batch and enjoy it throughout the week!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps, even beginner cooks can create this delicious salad.
• Flavorful & Nutritious: Packed with wholesome ingredients, it’s both satisfying and healthy.
• Make-Ahead Friendly: Perfect for meal prep, this salad stays fresh in the fridge for days.
• Versatile Dish: Great as a main or side dish, making it ideal for any occasion.
• Crowd-Pleaser: The combination of textures and flavors appeals to everyone at the table.

Ingredients You’ll Need

You won’t believe how simple and wholesome these ingredients are! Each one contributes to the delightful flavor and texture of the Roasted Fall Harvest Salad. Gather these goodies to embark on your culinary adventure!

• 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)
• 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

This Roasted Fall Harvest Salad is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap the grain: Try using farro or brown rice instead of quinoa for a different texture.
• Add more veggies: Toss in some roasted Brussels sprouts or sweet potatoes for added flavor.
• Change the greens: Spinach or arugula can be great substitutes if you’re looking for something different.
• Include fresh herbs: A sprinkle of parsley or cilantro can brighten up the flavors beautifully.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. Dump the chickpeas and cubed honeynut squash onto the pan, then sprinkle with ground spices along with olive oil and salt. This step is crucial because roasting brings out natural sweetness while creating a crispy texture that perfectly complements other ingredients. Toss everything well and roast in the oven for about 25–30 minutes until those chickpeas are golden!

Step 2: Cook the Quinoa

To achieve fluffy quinoa, use a simple method: combine a 1:2 ratio of quinoa to water. For our recipe, combine 1/2 cup of dry quinoa with 1 cup of water and add a pinch of salt. Bring it to a boil, reduce heat to medium-low, partially cover, and let it simmer for about 10–12 minutes until all water is absorbed. After cooking, let it sit covered for another 10 minutes – this steaming technique ensures perfectly fluffy grains every time!

Step 3: Prepare the Kale

Grab your dino kale, remove its tough stems by hand, then chop it into bite-sized pieces. Place it in a bowl, drizzle with extra virgin olive oil (EVOO), and sprinkle with salt. Now comes my favorite part—massage those kale leaves! This helps soften them up so they’re not tough to chew while enhancing their flavor.

Step 4: Whisk Up the Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt. Whisk until smooth; if it’s too thick for your liking, add extra apple cider bit by bit until you reach your desired consistency. This creamy dressing ties all components together beautifully!

Step 5: Combine Everything

Once your chickpeas and squash are roasted to perfection, combine them in your bowl with kale alongside cooked quinoa, golden raisins or Medjool dates if using them, and toasted pumpkin seeds. Drizzle half of your dressing over everything and toss gently until well mixed. Reserve the rest of the dressing for serving at individual bowls later on.

And there you have it—your delightful Roasted Fall Harvest Salad ready to enjoy! It’s sure to warm your heart as much as your home does during chilly fall nights.

Pro Tips for Making Roasted Fall Harvest Salad

Creating a stunning and delicious Roasted Fall Harvest Salad is all about those little details that make a big difference! Here are some tips to help you elevate this dish to perfection.

• Use fresh ingredients: The quality of your produce can greatly impact the flavor of your salad. Fresh, in-season vegetables and greens will not only taste better but also provide a vibrant color palette.

• Adjust spices to your liking: Feel free to modify the spice blend according to your palate. If you enjoy a bit more heat, add extra cayenne pepper or even include some chili flakes for an added kick.

• Experiment with grains: While quinoa is fantastic for this salad, you can swap it out for other grains like farro, barley, or even brown rice. Each grain brings its own unique texture and flavor!

• Make it ahead: This salad stores well in the refrigerator, making it perfect for meal prep. Just keep the dressing separate until you’re ready to serve to avoid sogginess.

• Add protein: If you want to make this salad even heartier, consider adding roasted chicken, chickpea patties, or even grilled tofu for a protein boost!

How to Serve Roasted Fall Harvest Salad

Presenting your Roasted Fall Harvest Salad beautifully can make it even more enjoyable! Whether it’s for a cozy family dinner or a festive gathering, here’s how to serve it up nicely.

Garnishes

• Fresh herbs: A sprinkle of fresh parsley or cilantro on top adds a pop of color and freshness that complements the flavors beautifully.
• Crumbled feta alternative: If you’re looking for that creamy tang without dairy, consider using crumbled plant-based cheese alternatives which can enhance the overall taste.
• Sliced avocado: Adding creamy avocado slices will not only look appetizing but also bring richness and healthy fats to the dish.

Side Dishes

• Roasted Brussels sprouts: Tossed with olive oil and garlic, these crispy bites complement the sweetness of the squash perfectly.
• Cranberry sauce: A homemade cranberry sauce can add a tart contrast that balances the rich flavors in the salad.
• Herbed flatbreads: Warm herbed flatbreads offer a delightful crunch and are perfect for scooping up this delectable salad.
• Creamy soup: A warm bowl of butternut squash or carrot ginger soup would pair wonderfully with this fall-inspired salad, creating a comforting meal experience.

Enjoy crafting this beautiful Roasted Fall Harvest Salad! It’s sure to become a favorite in your seasonal rotation.

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only vibrant and delicious but also perfect for meal prep. You can easily prepare it in advance, making it a convenient option for busy weeknights or lunch throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It’s best to keep the dressing separate to maintain freshness.
• Consume within 3-4 days for optimal taste and texture.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted chickpeas and squash separately.
• Allow them to cool completely before placing them in airtight freezer bags or containers.
• Use within 1-2 months. Thaw in the refrigerator overnight before using.

Reheating

• If you prefer warm ingredients, reheat the chickpeas and squash in the oven at 350°F until warmed through.
• Avoid microwaving as it can make the chickpeas soggy. Toss everything together just before serving.

FAQs

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

Can I use other types of squash for this Roasted Fall Harvest Salad?

Absolutely! While honeynut squash adds a sweet flavor, you can substitute butternut or acorn squash for a similar result.

How do I make this Roasted Fall Harvest Salad vegan-friendly?

This recipe is already vegan! The ingredients used, like quinoa, chickpeas, and tahini, are all plant-based and delicious.

Can I prepare this Roasted Fall Harvest Salad ahead of time?

Yes! This salad is great for meal prep. Just store components separately to keep everything fresh until you’re ready to enjoy it.

What are some good substitutes for tahini in the dressing?

If you’re looking for alternatives to tahini, consider sunflower seed butter or almond butter for a creamy texture without compromising flavor.

Final Thoughts

I hope you’re as excited to make this Roasted Fall Harvest Salad as I am! It’s a beautiful blend of flavors and textures that truly celebrates fall. Whether you serve it as a main dish or a side, it’s sure to impress everyone at your table. Enjoy creating this delightful salad, and don’t hesitate to share your experience with me! Happy cooking!