Description
A vibrant Roasted Fall Harvest Salad featuring spiced crispy chickpeas, roasted honeynut squash, fluffy quinoa, and massaged kale, all tossed with toasted pepitas and sweet golden raisins, finished with a creamy maple tahini dressing. This wholesome salad celebrates the flavors of autumn and works perfectly as a satisfying main dish or a festive side.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 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
Quinoa and Greens
- 1/2 cup (100 g) dry quinoa
- 5-6 stalks (70 g) dino kale, stemmed and finely chopped
- Olive oil, for massaging kale
- Kosher salt, to taste
Toppings
- 1/4 cup (40 g) toasted pepitas (pumpkin seeds)
- 1/4 cup (50 g) golden raisins or chopped Medjool dates (optional)
Maple Tahini Dressing
- 1/4 cup (64 g) tahini
- 1/4 cup (40 g) fresh 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
- Roast chickpeas and squash: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Spread the drained chickpeas and cubed honeynut squash evenly on the sheet. Sprinkle with ground cumin, ground coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, a generous drizzle of olive oil, and kosher salt. Toss thoroughly to coat all pieces. Roast for 25-30 minutes until the chickpeas are crispy and the squash is tender.
- Cook quinoa: Rinse 1/2 cup quinoa under cold water. Combine quinoa with 1 cup water and a large pinch of salt in a pot. Bring to a boil over medium-high heat, then reduce to medium-low, partially cover, and simmer undisturbed for 10-12 minutes until water is absorbed. Turn off heat, fully cover with a lid, and let quinoa sit for 10 minutes to steam and become fluffy.
- Prepare kale: De-stem the kale by pulling leaves off the stems with your hands. Chop the kale leaves finely and place in a bowl. Drizzle with olive oil and sprinkle with salt, then massage the leaves with your hands until softened and reduced in volume.
- Make the dressing: In a jar or small bowl, combine tahini, lemon juice, apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and 1/4 tsp kosher salt. Whisk until smooth and creamy. Adjust salt to taste. Add 1-2 tablespoons of apple cider vinegar to thin the dressing to your preferred consistency if needed.
- Assemble the salad: In a large bowl, combine the massaged kale, cooked quinoa, roasted chickpeas and squash, toasted pepitas, and golden raisins or chopped dates if using. Drizzle half the maple tahini dressing over the salad and toss gently to combine. Reserve the remaining dressing to serve alongside individual portions.
Notes
- For perfectly fluffy quinoa, be sure to let it sit off the heat fully covered after cooking to steam.
- Massaging the kale softens its texture and reduces bitterness, making it more enjoyable in salads.
- Adjust the amount of cayenne pepper in the spices and dressing to suit your desired heat level.
- The salad is versatile and can be customized with your favorite seasonal veggies or nuts.
- This dish works well as a hearty vegetarian main or as an impressive fall-themed side.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
