Roasted Fall Harvest Salad with Spiced Chickpeas, Quinoa, and Maple Tahini Dressing Recipe

If you’re craving a vibrant, satisfying meal that feels like a cozy hug in a bowl, you absolutely have to try this Roasted Fall Harvest Salad with Spiced Chickpeas, Quinoa, and Maple Tahini Dressing Recipe. It’s one of those dishes I keep coming back to as the weather cools down, because it’s packed with comforting roasted flavors, a lovely hint of spice, and the kind of dressing that keeps you licking the bowl. Trust me, once you make it, this salad will quickly become a fall staple in your kitchen too.

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Ingredients You’ll Need

All these ingredients come together in perfect harmony to create a salad that’s hearty but fresh, with just the right crunch and sweetness. You’ll want to look for a small honeynut squash if you can—it roasts beautifully and has a sweeter flesh that I just adore in this dish.

• Chickpeas: I like using canned for convenience, but rinsing well is key for that crisp roast.
• Honeynut Squash: Its buttery texture and sweetness really shine when roasted; if you can’t find it, a small butternut squash is a good stand-in.
• Ground Cumin and Coriander: These spices give the chickpeas a warm, earthy depth that pairs beautifully with the squash.
• Onion and Garlic Granules: Easy ways to boost flavor without chopping fresh garlic or onions—super handy!
• Cayenne Pepper and Ceylon Cinnamon: That little kick of heat balanced by cinnamon’s subtle sweetness is what makes this salad memorable.
• Olive Oil and Kosher Salt: Basics that elevate everything—don’t skimp here.
• Quinoa: A super grain that cooks up fluffy and adds a lovely nuttiness to the salad.
• Dino Kale: I prefer this because of its tender leaves and mild taste; just be sure to remove the stems!
• Toasted Pepitas (Pumpkin Seeds): Adds satisfying crunch and a hint of toasty flavor.
• Golden Raisins or Chopped Dates (optional): Sweet pops of chewy delight that contrast the savory elements.
• Tahini: This sesame paste is the heart of the dressing, bringing creaminess and a subtle nutty note.
• Lemon Juice: Brightens up the dressing with fresh acidity.
• Unsweetened Apple Cider: Adds a fruity tang that complements the maple syrup.
• Maple Syrup: This natural sweetener balances the spices perfectly in the dressing.

Variations

I love how flexible this salad is—you can easily make it your own depending on what you have in the kitchen and your personal taste. Here are some variations I’ve tried and loved, which you might enjoy too.

• Swap the Kale: I’ve swapped dino kale for baby spinach or arugula when I want a milder green, and it still works wonderfully.
• Add Crunch: Sometimes I toss in chopped roasted pecans or walnuts for an extra nutty crunch that’s a crowd-pleaser.
• Dressing Twist: For a tangier dressing, I add a splash of apple cider vinegar instead of lemon juice; it livens up the flavors perfectly.
• Make It Vegan or Gluten-Free: This recipe naturally fits a plant-based and gluten-free diet, so it’s perfect for those dietary needs without any tweaks.

How to Make Roasted Fall Harvest Salad with Spiced Chickpeas, Quinoa, and Maple Tahini Dressing Recipe

Step 1: Roast the Chickpeas and Honeynut Squash

Heat your oven to 450°F and line a baking sheet with parchment—it makes cleanup a breeze. Toss together the drained chickpeas and cubed honeynut squash on the pan. Sprinkle the cumin, coriander, onion granules, garlic granules, cayenne, cinnamon, a good drizzle of olive oil, and kosher salt. I learned early on that tossing everything with your hands helps the spices coat everything evenly for maximum flavor and crispiness. Roast for 25-30 minutes, shaking the pan halfway through, until those chickpeas are irresistibly crispy and the squash is tender and caramelized around the edges.

Step 2: Cook the Quinoa Just Right

For fluffy quinoa, I swear by a 1:2 quinoa-to-water ratio—so ½ cup quinoa to 1 cup water plus a pinch of salt. Bring it to a boil, then lower the heat to medium-low and partially cover with a lid. Let it simmer without stirring for 10-12 minutes, until the water’s fully absorbed. Here’s what I discovered: turning off the heat and fully covering the pot, then letting it sit for another 10 minutes, steams it gently and keeps the quinoa from getting mushy. Fluffy quinoa is a total game changer here!

Step 3: Prep and Massage the Kale

Grab those dino kale stalks, and de-stem them by holding the stem and pulling the leaves off with your other hand. Chop the leaves finely and toss them with a drizzle of extra virgin olive oil and a sprinkle of salt. Then, massage the leaves gently with your hands for a few minutes until they soften and shrink down in volume. This simple trick makes the kale way more tender and easier to enjoy raw in the salad.

Step 4: Whisk Up the Maple Tahini Dressing

Combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne, cinnamon, and kosher salt in a jar or bowl and whisk vigorously until silky smooth and creamy. I often adjust the consistency by adding an extra tablespoon or two of apple cider to thin it out—don’t be shy about tweaking this to your taste. The sweetness and spice in this dressing perfectly complement the roasted veggies and crunchy kale.

Step 5: Toss and Serve

In a large bowl, combine the cooled roasted chickpeas and squash with the massaged kale, fluffy quinoa, golden raisins or dates, and toasted pepitas. Pour about half the maple tahini dressing over the salad and toss gently to combine everything. I like to keep the remaining dressing on the side so everyone can drizzle more if they want when serving. This salad tastes even better the next day once the flavors meld, but it’s delicious fresh too!

How to Serve Roasted Fall Harvest Salad with Spiced Chickpeas, Quinoa, and Maple Tahini Dressing Recipe

Garnishes

I usually top this salad with extra toasted pepitas or a sprinkle of sumac for a slightly tangy, colorful finish. Sometimes, I throw on a few thinly sliced green onions or fresh parsley for a fresh herbal note that brightens every bite.

Side Dishes

This salad pairs wonderfully with warm crusty bread or a slice of garlic naan when I want a heartier meal. If serving family style, I like throwing in a simple soup, like roasted tomato basil, alongside to cozy it up even more.

Creative Ways to Present

For gatherings, I’ve layered this salad in mason jars for grab-and-go lunches or assembled it on large platters surrounded by fresh herbs and lemon wedges to make a stunning centerpiece. It’s always a hit when presented pretty, and guests love the personal touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer the salad less soggy, and dress it fresh before eating. The flavors actually deepen the next day, making for a tasty lunch option.

Freezing

I don’t recommend freezing this salad because the fresh kale and roasted squash lose their texture after thawing. However, the spiced chickpeas freeze well on their own if you want to prep a batch ahead and roast later.

Reheating

If you want to warm up leftovers, I gently reheat just the chickpeas and squash in the oven or stovetop to crisp them back up, then toss with fresh kale and dressing. Heating the whole salad together tends to wilt the greens too much, in my experience.

FAQs

Final Thoughts

I absolutely love how this Roasted Fall Harvest Salad with Spiced Chickpeas, Quinoa, and Maple Tahini Dressing Recipe turns out every time. It’s one of those recipes that feels fancy enough to impress, yet simple enough for weeknights. What makes it special for me is the harmony of warm spices with the fresh, bright dressing, and the satisfying textures—from crispy chickpeas to soft squash and crunchy pepitas. I really hope you give this salad a try and find it as comforting and delicious as my family does. It’s a delicious way to celebrate the flavors of fall and nourish yourself all at once!

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