Description
A vibrant and hearty Roasted Fall Harvest Salad featuring crispy roasted chickpeas and honeynut squash, fluffy quinoa, tender massaged kale, crunchy toasted pepitas, and a luscious maple tahini dressing. This nourishing salad balances warm roasted spices with fresh lemony notes, perfect for an autumn-inspired healthy meal.
Ingredients
Scale
Roasted Vegetables & 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
- 1/2 cup (100 g) dry quinoa
- 1 cup water
- Large pinch of salt
Kale Salad Base
- 5–6 stalks (70 g) dino kale, stemmed and finely chopped
- Olive oil, for drizzling
- Kosher salt, for sprinkling
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) lemon juice
- 3 tbsp unsweetened apple cider vinegar
- 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 the chickpeas and squash: Preheat your oven to 450°F (232°C) and line a sheet pan with parchment paper. Spread the drained chickpeas and cubed honeynut squash on the pan. Sprinkle the cumin, coriander, onion granules, garlic granules, cayenne pepper, ceylon cinnamon, and a generous amount of olive oil and kosher salt evenly over them. Toss well to coat everything thoroughly. Roast in the oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the squash is tender and caramelized.
- Cook the quinoa: Rinse 1/2 cup of quinoa under cold water. In a pot, combine the quinoa, 1 cup of water, and a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and partially cover the pot. Let it cook undisturbed for 10-12 minutes until the water is absorbed. Turn off the heat, cover the pot fully with the lid, and let it sit for another 10 minutes to steam and fluff up perfectly.
- Prep the kale: Remove the tough stems from the kale by holding the stem with one hand and stripping the leaves off with the other. Chop the kale leaves finely and place in a large bowl. Drizzle with a little extra virgin olive oil and sprinkle with kosher salt. Massage the kale with your hands until the leaves soften and reduce in volume significantly, about 2-3 minutes.
- Make the maple tahini dressing: In a jar or bowl, combine tahini, lemon juice, unsweetened apple cider vinegar, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and 1/4 tsp kosher salt. Whisk or shake vigorously until the dressing is silky smooth and creamy. Add an additional 1-2 tablespoons of apple cider vinegar if you prefer a thinner dressing consistency. Adjust salt to taste.
- Assemble the salad: Add the roasted chickpeas and honeynut squash to the bowl of massaged kale. Add the cooked quinoa, toasted pepitas, and golden raisins or chopped Medjool dates if using. Drizzle about half of the maple tahini dressing over the salad and toss gently to combine everything evenly. Reserve the rest of the dressing to serve alongside in individual bowls.
Notes
- Honeynut squash can be substituted with butternut squash or other small sweet winter squash.
- For a nuttier flavor, toast the pepitas in a dry skillet over medium heat until fragrant before adding.
- Massage the kale well to break down its toughness and make it more tender and easier to digest.
- The maple tahini dressing can be stored in the refrigerator for up to 5 days; stir or thin with water/apple cider vinegar before serving if it thickens.
- Adjust spices in the dressing to suit your heat preference by moderating the cayenne pepper amount.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted fall salad, roasted chickpeas, honeynut squash salad, quinoa kale salad, maple tahini dressing, autumn harvest salad
