Roasted Fall Harvest Salad

If you’re looking for a dish that captures the essence of fall, look no further than this Roasted Fall Harvest Salad! It’s a delightful mix of warm, roasted flavors and fresh greens that will make your taste buds dance. I love how it combines hearty ingredients like fluffy quinoa, crispy chickpeas, and sweet honeynut squash. This salad is not just a side; it can stand alone as a meal or be a star at any family gathering. Plus, it’s quick to whip up on busy weeknights!

This recipe has become a staple in my kitchen because it’s so versatile and satisfying. The combination of textures and flavors is simply irresistible, making it perfect for everything from cozy dinners to festive celebrations.

Why You’ll Love This Recipe

• Easy to Make: With just a handful of simple steps, you can have this delicious salad ready in no time!
• Healthy & Wholesome: Packed with nutritious ingredients, this salad is as good for you as it is tasty.
• Flexible Ingredients: Feel free to swap or add your favorite veggies or proteins to make it your own!
• Perfect for Meal Prep: This salad keeps well in the fridge, making it great for lunches throughout the week.
• Festive Flavor: The warm spices and seasonal ingredients make this dish feel special and comforting.

Ingredients You’ll Need

Making this Roasted Fall Harvest Salad is all about using simple, wholesome ingredients that are easy to find. Each component adds its unique touch to create something really special. Here’s what you’ll need:

• 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

One of the best things about this Roasted Fall Harvest Salad is how flexible it is! You can easily customize it based on what you have on hand or what you’re craving. Here are a few ideas:

• Add Different Greens: Try swapping out dino kale for baby spinach or arugula for a different flavor profile.
• Change the Protein: If you’re looking for some extra protein, toss in some grilled chicken or roasted nuts.
• Switch Up the Squash: Butternut squash or sweet potatoes work beautifully if you can’t find honeynut squash.
• Mix in More Veggies: Feel free to add in roasted Brussels sprouts or carrots for additional color and nutrients.

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. Sprinkle with spices—ground cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon—and drizzle generously with olive oil and kosher salt. Toss everything together until well-coated. Roast in the oven for about 25-30 minutes until the chickpeas are crispy. This roasting step enhances the flavors beautifully!

Step 2: Cook the Quinoa

To achieve fluffy quinoa, use a simple ratio of 1:2 quinoa to water. So for every half-cup of quinoa, use one cup of water along with a pinch of salt. Bring the pot to a boil then reduce heat to medium-low while partially covering it. Let it cook undisturbed for about 10-12 minutes until all water is absorbed. Once done, turn off the heat but keep it covered for another ten minutes—that resting time allows it to steam perfectly!

Step 3: Prepare the Kale

Grab those dino kale stalks! De-stem them by holding one end of the stem with one hand while pulling off leaves with the other hand; it’s easier than you might think! Chop those leaves into small pieces and place them in a bowl. Drizzle with some extra virgin olive oil and sprinkle with salt before massaging them gently until they soften—this makes all the difference in texture!

Step 4: Make the Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, kosher salt—and whisk until smooth! Adjust salt if necessary. If you’d like a thinner dressing consistency, add an extra tablespoon or two of apple cider.

Step 5: Combine Everything Together

Once your chickpeas and squash are perfectly roasted, it’s time to bring everything together! In your bowl of kale, add in cooked quinoa along with roasted chickpeas and squash. Toss in golden raisins or chopped dates along with toasted pepitas too! Drizzle over half of your dressing before tossing everything together gently—this will ensure every bite bursts with flavor! Reserve some dressing on the side for serving.

And there you have it—a vibrant Roasted Fall Harvest Salad that’s sure to impress anyone who tries it! Enjoy every bite!

Pro Tips for Making Roasted Fall Harvest Salad

Creating the perfect Roasted Fall Harvest Salad is all about the details, so here are some tips to ensure your dish shines!

• Choose Fresh Ingredients: Fresh, seasonal produce not only enhances the flavor but also boosts the nutritional value of your salad. Look for bright, firm vegetables and vibrant greens for the best results.

• Experiment with Spices: Feel free to adjust or add spices according to your taste preferences. Adding a pinch of smoked paprika or nutmeg can bring an extra layer of warmth that complements the fall flavors beautifully.

• Prep Ahead: To save time during busy weeknights, roast extra chickpeas and squash to have on hand. They make delicious snacks or toppings for other meals throughout the week.

• Customize Your Greens: While dino kale is a great choice, you can also use other leafy greens like arugula or spinach. Each adds a unique texture and flavor profile that can change up the salad’s vibe!

• Dress Smart: Instead of adding all the dressing at once, start with half and toss. You can always add more later based on your taste preference – this helps avoid overdressing and ensures everyone enjoys their meal just right!

How to Serve Roasted Fall Harvest Salad

This Roasted Fall Harvest Salad is as much about presentation as it is about flavor! With its vibrant colors and textures, it’s sure to impress whether you’re serving it at a cozy family dinner or a festive gathering.

Garnishes

• Crumbled Feta or Plant-Based Cheese: A sprinkle of crumbled cheese adds creaminess and tang that contrasts beautifully with the sweetness of the squash.
• Fresh Herbs: Chopped fresh parsley or cilantro can brighten up the dish with their fresh aroma and color.
• Sliced Avocado: Adding creamy avocado slices on top not only enhances the visual appeal but also provides healthy fats that complement the overall nutrition.

Side Dishes

• Vegetable Soup: A warm bowl of vegetable soup makes a comforting pairing that complements the salad’s flavors while adding liquid warmth to your meal.
• Quinoa Pilaf: A light quinoa pilaf seasoned with herbs offers a lovely side that mirrors the nutty flavor of quinoa in your salad while providing additional protein.
• Roasted Brussels Sprouts: These caramelized bites bring an earthy crunch that contrasts nicely with the softness of roasted chickpeas and squash.
• Cranberry Sauce: A sweet-tart cranberry sauce adds a festive touch, echoing autumnal flavors and providing a refreshing contrast.

Enjoy creating your beautiful Roasted Fall Harvest Salad! It’s not just food; it’s an experience filled with warmth, color, and delightful flavors that celebrate everything we love about fall!

Make Ahead and Storage

This Roasted Fall Harvest Salad is not only delicious but also perfect for meal prep! You can make it in advance, store it, and enjoy it throughout the week. Here’s how to keep your salad fresh and tasty.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It’s best to keep the dressing separate until ready to serve to prevent sogginess.
• Enjoy leftovers within 3-4 days for optimal freshness.

Freezing

• While this salad is best enjoyed fresh, you can freeze individual components like the roasted chickpeas and squash.
• Place them in freezer-safe bags or containers, removing as much air as possible.
• When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating

• If you’ve stored the components separately, reheat the chickpeas and squash in a preheated oven at 350°F for about 10-15 minutes until warmed through.
• The quinoa can be reheated in the microwave with a splash of water to prevent drying out.
• Serve everything over freshly massaged kale and drizzle with dressing for a delightful meal.

FAQs

Have questions about making this Roasted Fall Harvest Salad? Here are some common inquiries!

Can I use other types of squash in my Roasted Fall Harvest Salad?

Absolutely! You can substitute honeynut squash with butternut squash or even pumpkin. Just ensure you adjust cooking times accordingly based on the size of your cubes.

How can I make my Roasted Fall Harvest Salad vegan?

This recipe is already vegan-friendly! All ingredients used are plant-based, making it a nutritious choice for everyone.

What can I add to my Roasted Fall Harvest Salad for extra protein?

To boost protein content, consider adding cooked lentils, edamame, or even some grilled tofu. These options will complement your salad beautifully!

How long does it take to prepare the Roasted Fall Harvest Salad?

The total time is around 50 minutes, including both prep and cooking. It’s a great option for a weeknight meal!

Final Thoughts

I hope you find joy in creating this Roasted Fall Harvest Salad! It’s not just a dish; it’s an experience that brings the warmth of fall right to your table. Enjoy every bite knowing you’re nourishing yourself with wholesome ingredients. Don’t hesitate to share your thoughts or variations on this recipe—I can’t wait to see how you make it your own!