If you’re looking for a dish that truly embodies the essence of fall, let me introduce you to my Roasted Fall Harvest Salad. It’s a delightful mix of flavors and textures that will warm your heart and fill your belly. Picture fluffy quinoa, crispy chickpeas, and sweet honeynut squash, all nestled among vibrant kale and crunchy pumpkin seeds. This salad is not only beautiful but also versatile enough to shine as a standalone meal or a side dish at any gathering.

What makes this recipe special is how it brings together wholesome ingredients in such an inviting way. Whether you’re enjoying a cozy dinner on a busy weeknight or impressing family during the holidays, this salad is sure to be a hit. Plus, it’s packed with nutrients, making it a guilt-free indulgence!

Why You’ll Love This Recipe

Simple preparation: You’ll love how quickly this salad comes together without sacrificing flavor.
Family-friendly appeal: This colorful dish is perfect for all ages, making it great for family dinners.
Make-ahead convenience: Prep the components in advance for easy assembly on busy nights.
Deliciously versatile: Enjoy it warm or cold, as a main course or side – the possibilities are endless!

Ingredients You’ll Need

Let’s talk about the simple, wholesome ingredients that make this Roasted Fall Harvest Salad so special. Each element adds its own unique touch to create a comforting yet vibrant dish.

For the Salad

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)

For the 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 each garlic granules, cayenne pepper, and ceylon cinnamon
1/4 tsp kosher salt, plus more as needed

Variations

This Roasted Fall Harvest Salad is wonderfully flexible! Feel free to switch things up based on what you have on hand or your personal preferences.

Swap the greens: Try spinach or arugula instead of kale for a different flavor profile.
Add some crunch: Toss in sliced apples or pears for a refreshing twist.
Change the grain: Substitute quinoa with farro or brown rice if you prefer something else.
Boost the protein: Add roasted sweet potatoes or chickpeas for extra substance.

How to Make Roasted Fall Harvest Salad

Step 1: Roast the Chickpeas and Squash

Preheat your oven to 450°F. Line a sheet pan with parchment paper to make cleanup easy. Toss the chickpeas and cubed honeynut squash onto the pan with your spices and drizzle generously with olive oil and salt. Mixing them well ensures every bite is bursting with flavor! Roast for 25-30 minutes until the chickpeas are crispy—this step adds delightful texture to your salad.

Step 2: Cook the Quinoa

For perfectly fluffy quinoa, use a 1:2 ratio of quinoa to water. Combine 1/2 cup of dry quinoa with 1 cup of water in a pot along with salt. Bring it to a boil then reduce heat to medium-low. Partially cover the pot and let it cook undisturbed for about 10-12 minutes until all water is absorbed. The key here is letting it sit covered off heat for another 10 minutes—this steams it beautifully!

Step 3: Prepare the Kale

Grab those dino kale stalks! De-stem them by holding one end with one hand while pulling off the leaves with your other hand—this keeps everything nice and tender. Chop the kale into small pieces, place them in a bowl, drizzle lightly with olive oil, sprinkle some salt, and massage those leaves until they soften up. This step enhances their flavor while reducing bulk—making them easier to enjoy!

Step 4: Whisk Together the Dressing

In a jar, combine tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and salt. Whisk everything until silky smooth—this creamy dressing ties all components together beautifully! Adjust salt if needed; if it’s too thick for your liking, add an extra tablespoon of apple cider.

Step 5: Assemble Your Salad

Once everything is ready—dump those roasted chickpeas and squash into your bowl of kale along with fluffy quinoa and optional golden raisins or Medjool dates for sweetness. Drizzle half of your delicious dressing over it all and toss gently to combine! Save some dressing for individual servings so everyone can enjoy their preferred amount.

Now you have an irresistible Roasted Fall Harvest Salad that’s just bursting with seasonal flavors! Enjoy every bite!

Pro Tips for Making Roasted Fall Harvest Salad

Creating a stunning Roasted Fall Harvest Salad is easier than you think! Here are some pro tips to help you achieve the best results:

Choose fresh ingredients: Fresh produce not only enhances the flavor but also ensures that your salad has the vibrant colors and textures that make it visually appealing.
Adjust the seasoning: Feel free to play around with spices or herbs according to your preference. This personal touch can make the dish uniquely yours and elevate its overall taste.
Don’t skip the kale massage: Massaging the kale makes it tender and easier to digest, while also enhancing its flavor. Your salad will be much more enjoyable!
Make ahead for meal prep: You can roast the chickpeas and squash in advance, store them in the fridge, and then toss everything together when you’re ready to eat. It’s a fantastic time-saver!
Experiment with other grains: If you want to switch things up, try substituting quinoa with farro or bulgur for a different texture and flavor profile.

How to Serve Roasted Fall Harvest Salad

Serving your Roasted Fall Harvest Salad beautifully can elevate your dining experience. Here are some tips on how to present this dish wonderfully!

Garnishes

Fresh herbs: Chopped parsley or cilantro sprinkled on top adds a pop of color and freshness.
Avocado slices: Creamy avocado lends richness that balances out the other flavors beautifully.
Feta cheese alternative: If you’re looking for a tangy element without dairy, try crumbled vegan feta for an extra layer of flavor.

Side Dishes

Quinoa stuffed bell peppers: These colorful peppers filled with quinoa, black beans, and spices complement your salad perfectly with their hearty texture.
Roasted Brussels sprouts: Crispy roasted Brussels sprouts bring a nutty flavor that pairs well with the sweetness of the squash in your salad.
Sweet potato wedges: Oven-roasted sweet potato wedges are not only delicious but also add another layer of fall flavors to your meal.
Vegetable soup: A warm bowl of vegetable soup is a comforting side that contrasts nicely with the coolness of your salad, making it a cozy meal option.

Now you’re all set to enjoy this delightful Roasted Fall Harvest Salad, whether it’s as a main course or a side dish! Happy cooking!

Make Ahead and Storage

This Roasted Fall Harvest Salad is a fantastic option for meal prep! It keeps well and can be enjoyed throughout the week, making your busy days a little easier and healthier.

Storing Leftovers

Store the salad in an airtight container in the fridge for up to 3 days.
Keep the dressing separate until serving to prevent the salad from becoming soggy.
If you have cooked quinoa or roasted veggies left over, they can also be stored in separate containers.

Freezing

While this salad is best enjoyed fresh, you can freeze the roasted chickpeas and squash separately.
Place them in freezer-safe bags or containers, ensuring to remove as much air as possible.
They can be stored in the freezer for up to 2 months.

Reheating

For best results, reheat roasted chickpeas and squash in an oven at 350°F until warmed through.
Avoid microwaving as it may lead to a soggy texture.
Once reheated, mix with fresh kale and dressing when ready to serve.

FAQs

Here are some common questions about the Roasted Fall Harvest Salad:

Can I customize my Roasted Fall Harvest Salad?

Absolutely! This salad is versatile. Feel free to add your favorite veggies or nuts based on what you have available or prefer.

What should I serve with Roasted Fall Harvest Salad?

This delightful salad pairs wonderfully with grilled chicken or fish for added protein, but it’s also filling enough to stand alone!

How long does Roasted Fall Harvest Salad last in the fridge?

When stored properly, this salad will last about 3 days in the refrigerator. Just keep the dressing separate until you’re ready to eat!

Can I use other grains instead of quinoa in this salad?

Yes! You can substitute quinoa with farro, brown rice, or even bulgur for a different texture and flavor profile.

Is the Roasted Fall Harvest Salad suitable for meal prep?

Definitely! It’s perfect for meal prep since it holds up well in the fridge and can be made ahead of time for a quick lunch or dinner option.

Final Thoughts

I hope this Roasted Fall Harvest Salad brings warmth and joy to your fall meals! With its vibrant flavors and hearty ingredients, it’s not just a salad—it’s a celebration of autumn on your plate. Enjoy making it as much as I do, and don’t hesitate to share your experience. Happy cooking!

Dinner

Roasted Fall Harvest Salad

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Author: Madison
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: Roasting
Cuisine: American

Print Recipe

Description

Indulge in the comforting flavors of autumn with our Roasted Fall Harvest Salad. This delightful dish combines fluffy quinoa, crispy chickpeas, and sweet honeynut squash, all harmonized with vibrant kale and crunchy pumpkin seeds. Perfect as a stand-alone meal or a colorful side for gatherings, this salad is not only visually appealing but also packed with nutrients to satisfy your hunger while keeping it healthy. Enjoy the warm roasted ingredients complemented by a creamy tahini dressing that ties everything together beautifully. Whether you’re preparing a cozy dinner or impressing guests, this versatile salad is sure to be a crowd-pleaser!

Ingredients

Scale

1 can chickpeas, drained and rinsed
1 medium 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 quinoa, dry
5–6 stalks dino kale, stemmed and finely chopped
1/4 cup toasted pepitas/pumpkin seeds
1/4 cup tahini
1/4 cup 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

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Instructions

Preheat oven to 450°F. Toss chickpeas and honeynut squash with spices, olive oil, and salt on a parchment-lined sheet pan. Roast for 25-30 minutes until crispy.
Cook quinoa in water (1:2 ratio) for about 12 minutes until water is absorbed; let sit covered for another 10 minutes.
Massage chopped kale with olive oil and salt until tender.
Whisk together tahini, lemon juice, apple cider, maple syrup, spices, and salt for the dressing.
Combine roasted ingredients with quinoa and kale in a bowl. Drizzle with dressing and toss gently.