Introduction

This Roasted Fall Harvest Salad is a vibrant and nutritious dish perfect for celebrating autumn’s bounty. With crispy spiced chickpeas, tender honeynut squash, hearty quinoa, and a creamy maple tahini dressing, it’s a delightful combination of textures and flavors that’s both satisfying and wholesome.

A white bowl holds a layered dish starting with a base of dark green leafy kale, topped with a thick layer of light yellow quinoa with a soft, grainy texture. Above the quinoa, there is a mixture of golden brown roasted chickpeas and small cubed orange sweet potatoes, all drizzled with a creamy light beige sauce. The dish is sprinkled with green pumpkin seeds and thinly sliced almond flakes, creating additional texture and color contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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 garlic granules

1/4 tsp cayenne pepper

1/4 tsp Ceylon cinnamon

1/4 tsp kosher salt, plus more as needed

Instructions

Step 1: Preheat your oven to 450°F and line a sheet pan with parchment paper. Place the drained chickpeas and cubed honeynut squash on the pan. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, Ceylon cinnamon, olive oil, and kosher salt. Toss everything well to coat evenly.

Step 2: Roast the chickpeas and squash in the oven for 25-30 minutes, or until the chickpeas are crispy and the squash is tender.

Step 3: While roasting, prepare the quinoa by rinsing it under cold water. In a pot, combine 1/2 cup quinoa, 1 cup water, and a large pinch of salt. Bring to a boil, then reduce heat to medium-low and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed.

Step 4: Turn off the heat and fully cover the pot. Let the quinoa sit for 10 minutes to steam and finish cooking. Fluff with a fork afterward.

Step 5: Remove the stems from the kale by holding the stem with one hand and stripping off the leaves with the other. Chop the leaves finely. Place in a bowl, drizzle with extra virgin olive oil, sprinkle with salt, and massage the kale with your hands until it softens and reduces in volume.

Step 6: In a jar or small bowl, whisk together tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, Ceylon cinnamon, and 1/4 tsp kosher salt until smooth and creamy. Adjust salt to taste and add more apple cider 1-2 tablespoons at a time if you prefer a thinner dressing.

Step 7: In a large bowl, combine the roasted chickpeas and squash, cooked quinoa, massaged kale, toasted pepitas, and golden raisins or chopped dates if using. Drizzle about half of the dressing over the salad and toss to combine.

Step 8: Serve the salad with the remaining dressing on the side to drizzle over individual bowls as desired.

Tips & Variations

For extra warmth, add a sprinkle of smoked paprika to the roasting spices.

Swap pepitas for toasted walnuts or pecans for a different crunch.

Use Medjool dates if you prefer a chewier, sweeter dried fruit instead of golden raisins.

To save time, steam or roast the squash in advance and store it chilled until ready to assemble.

FAQs

Can I use a different type of squash?

Yes, butternut squash or delicata squash can be great alternatives. Make sure to cut them into similar-sized cubes for even roasting.

How can I make this salad vegan?

This recipe is already vegan and plant-based, using tahini for creaminess instead of dairy. Just be sure to use pure maple syrup or another plant-based sweetener.

Dinner

Roasted Fall Harvest Salad Recipe