Description
A vibrant and hearty Roasted Fall Harvest Salad featuring crispy spiced chickpeas, tender roasted honeynut squash, fluffy quinoa, and massaged kale, all tossed with a creamy maple tahini dressing. Perfectly suited for autumn, this salad offers a delightful balance of textures and flavors that make it a wholesome main or a festive side dish.
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 seasoning
Quinoa
- 1/2 cup (100 g) dry quinoa
- 1 cup water
- Large pinch of salt
Salad Base
- 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)
Maple Tahini Dressing
- 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
- Roast the chickpeas and squash: Preheat the oven to 450°F (232°C) and line a sheet pan with parchment paper. Spread the drained chickpeas and cubed honeynut squash onto the pan. Sprinkle with ground cumin, coriander, onion granules, garlic granules, cayenne pepper, Ceylon cinnamon, along with a generous drizzle of olive oil and kosher salt. Toss everything together thoroughly to coat evenly. Roast in the oven for 25-30 minutes until the chickpeas are crispy and the squash is tender.
- Cook the quinoa: Use a 1:2 ratio of quinoa to water—combine 1/2 cup of dry quinoa with 1 cup water and a large pinch of salt in a pot. Bring to a boil over stovetop heat, then reduce to medium-low and partially cover the pot. Let it cook undisturbed for 10-12 minutes until the water is fully absorbed. Turn off the heat, fully cover with the lid, and let it sit for 10 minutes to steam and finish cooking to a fluffy texture.
- Prepare the kale: De-stem the dino kale by holding the stem in one hand and stripping the leaves off with the other. Chop the leaves into small pieces and place them in a bowl. Drizzle a little extra virgin olive oil (EVOO) and sprinkle with salt. Massage the kale leaves with your hands until softened and reduced in volume.
- Make the maple tahini dressing: In a jar or bowl, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, Ceylon cinnamon, and 1/4 tsp kosher salt. Whisk or shake vigorously until silky smooth and creamy. Adjust salt to taste and add an extra 1-2 tablespoons of apple cider vinegar if needed to thin the dressing to your preferred consistency.
- Assemble the salad: In the bowl with the massaged kale, add the roasted chickpeas and squash, cooked quinoa, toasted pepitas, and optional golden raisins or chopped dates. Pour half of the dressing over the salad and toss well to combine. Reserve the remaining dressing to serve alongside individual portions.
Notes
- This salad features fluffy quinoa paired with spicy crispy chickpeas and sweet roasted honeynut squash for an impressive autumnal flavor profile.
- The massaged kale softens the texture and enhances digestibility making it more enjoyable as a leafy green base.
- Toasted pepitas add a satisfying crunch while golden raisins or dates contribute a natural sweetness.
- The creamy maple tahini dressing brings everything together with a smooth, lightly spiced, and slightly tangy finish.
- Serve it as a standalone meal or as a flavorful, nutrient-rich side dish for fall gatherings.
Nutrition
- Serving Size: 1 serving (about half the recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
