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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad is a delightful celebration of autumn flavors, combining fluffy quinoa, crispy chickpeas, and sweet honeynut squash. This vibrant dish is not only visually stunning but also packed with nutrients, making it an excellent choice for a standalone meal or a show-stopping side at gatherings. The rich maple tahini dressing elevates every bite, ensuring a satisfying experience that captures the essence of the season. Perfect for busy weeknights or festive occasions, this salad is easily customizable, allowing you to incorporate your favorite nuts or dried fruits.

Ingredients

Scale
  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 medium 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 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) and line a baking sheet with parchment paper.
  2. Spread the drained chickpeas and cubed honeynut squash onto the prepared baking sheet. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, olive oil, and kosher salt. Toss until everything is well coated. Roast in the oven for about 25–30 minutes or until the chickpeas are crispy.
  3. Rinse the quinoa under cold water. In a medium pot, combine quinoa with water using a ratio of 1:2. Add a large pinch of salt. Bring to boil over high heat. Once boiling, reduce heat to medium-low. Partially cover the pot and let cook undisturbed for about 10–12 minutes until water is absorbed. Turn off heat but keep covered for an additional 10 minutes to allow steaming.
  4. De-stem the dino kale by holding the stem with one hand while pulling off leaves with the other hand. Chop kale into small pieces. Place in a bowl; drizzle with olive oil and sprinkle with salt. Massage kale leaves gently until softened.
  5. Combine tahini, lemon juice, unsweetened apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, kosher salt in a jar. Whisk until smooth. Adjust seasoning if needed.
  6. In your mixing bowl with kale, add roasted chickpeas and squash, incorporate cooked quinoa, toss in golden raisins or dates if desired, and include toasted pepitas. Drizzle half of your dressing over this mixture. Toss gently to combine all ingredients thoroughly. Reserve remaining dressing for serving later on individual plates.

Nutrition

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