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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Roasted Fall Harvest Salad is a vibrant, nourishing dish that encapsulates the essence of autumn with its colorful ingredients and bold flavors.

Ingredients

Scale
  • 1 can chickpeas (13.4 oz), drained and rinsed
  • 1 medium honeynut squash (200 g), cubed
  • 1/2 cup quinoa (100 g), dry
  • 5–6 stalks dino kale (70 g), stemmed and finely chopped
  • 1/4 cup toasted pepitas (40 g)
  • 1/4 cup golden raisins or chopped dates (optional)
  • 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
  • 1/4 cup tahini
  • 1/4 cup 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

  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Toss chickpeas and squash on the baking sheet with spices and olive oil; roast for 25-30 minutes until crispy.
  3. Cook quinoa in a pot with water until absorbed; let sit covered for 10 minutes.
  4. Massage chopped kale with olive oil and salt until softened.
  5. Combine roasted ingredients with quinoa and kale; drizzle half the dressing over the top.
  6. Serve warm or at room temperature.

Nutrition

Find it online: https://dailyrecipetime.com/roasted-fall-harvest-salad/