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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Enjoy this vibrant Roasted Fall Harvest Salad packed with quinoa, crispy chickpeas, and seasonal veggies. Try it today for a delightful meal!

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium (200 g) 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
  • 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 garlic granules
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ceylon cinnamon
  • 1/4 tsp kosher salt, plus more as needed

Instructions

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. On the prepared sheet, combine chickpeas and cubed honeynut squash; drizzle with olive oil and sprinkle with spices. Roast for 25–30 minutes until golden.
  3. In a saucepan, combine 1/2 cup dry quinoa with 1 cup water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until all water is absorbed. Let sit covered for another 10 minutes.
  4. Massage chopped kale in a bowl with olive oil and salt until tender.
  5. In a jar, whisk together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt until smooth.
  6. Combine roasted ingredients with kale and quinoa in a bowl; drizzle half of the dressing over top and toss gently to combine.

Nutrition

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