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
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.
Nutrition
- Serving Size: Approximately 1.5 cups (250g)
- Calories: 365
- Sugar: 8g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg