Jump to Recipe Print RecipeThe kitchen transforms as the crisp autumn air sneaks in, and it’s time for a change from the ordinary. Today, I’m excited to share my Roasted Fall Harvest Salad, a vibrant blend of flavors and textures that reflects the season’s bounty. Packed with wholesome ingredients like fluffy quinoa, crispy chickpeas, and the sweet depth of honeynut squash, this salad is not only gluten-free but also a nutritious delight in the realm of fall flavors. It’s equally at home as a hearty standalone meal or a colorful side dish for your gatherings. Best of all, the preparation is quick and simple, making it a perfect weeknight solution or a showstopper for seasonal celebrations. Curious to know how to bring this autumn magic to your table? Let’s dive into the recipe! Why is this salad a fall favorite? Wholesome Ingredients: Packed with nutritious elements like quinoa and kale, this salad nourishes your body while satisfying your taste buds. Flavorful & Festive: The combination of roasted honeynut squash and spiced chickpeas creates a heartwarming medley that captures the essence of fall. Easy to Customize: Want to switch things up? Feel free to substitute with your favorite ingredients or try variations like adding feta for creaminess or using Cucumber Shrimp Salad for a seafood twist! Quick Prep Time: With minimal cooking involved, you can enjoy this vibrant dish in no time—perfect for busy weeknights or last-minute gatherings. Perfect Side Dish: Pair it with crusty bread or roasted meats, and watch it steal the show at your next autumn gathering! Roasted Fall Harvest Salad Ingredients Here’s everything you need to create this delightful Roasted Fall Harvest Salad! For the Salad Base Honeynut Squash – Adds sweetness and texture; substitute butternut squash if necessary. Quinoa – Provides a hearty base and protein; for fluffiness, use a 1:2 ratio of quinoa to water. Crispy Chickpeas – Adds protein and crunch; roast with seasoning and olive oil for maximum flavor. Kale – Nutrient-rich leafy green; massage with oil and salt to soften before mixing. For the Dressing Maple Tahini Dressing – Creamy and sweet dressing providing depth of flavor; can swap the apple for apple cider to enhance texture and concentration. For the Toppings Pumpkin Seeds – For crunch and healthy fats; toast them for additional flavor. Raisins/Medjool Dates – Provides a hint of sweetness; substitute with fresh apple or pomegranate seeds for added texture. This Roasted Fall Harvest Salad combines a wonderful selection of autumn flavors, making it a hearty choice for any meal! Step‑by‑Step Instructions for Roasted Fall Harvest Salad Step 1: Roast the Veggies Preheat your oven to 450°F (232°C) and line a large sheet pan with parchment paper. In a mixing bowl, toss the chickpeas and diced honeynut squash with olive oil, salt, and your choice of spices until evenly coated. Spread them out on the prepared sheet pan and roast for 25-30 minutes, stirring halfway through, until the squash is tender and the chickpeas are crispy and golden. Step 2: Cook Quinoa While the vegetables are roasting, rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes to steam. Step 3: Prepare Kale While the quinoa cooks, de-stem and chop 4 cups of kale into bite-sized pieces. In a large bowl, drizzle the kale with a splash of olive oil and a pinch of salt. Use your hands to massage the kale for 1-2 minutes until it becomes tender and vibrant in color. This step helps to enhance the flavor and texture of the kale for your Roasted Fall Harvest Salad. Step 4: Make Dressing In a blender, combine 1/3 cup maple syrup, 1/4 cup tahini, and 1 tablespoon of apple cider vinegar with a splash of water. Blend until smooth and creamy, adjusting the consistency with additional water or cider as needed. Taste and add more sweetness or tang according to your preference. This maple tahini dressing will bring all the flavors of the Roasted Fall Harvest Salad together beautifully. Step 5: Combine Ingredients In a large serving bowl, combine the roasted chickpeas, honeynut squash, cooked quinoa, massaged kale, and a handful of raisins or Medjool dates. Toss everything gently with half of the maple tahini dressing, ensuring everything is well-coated. Serve the salad warm or at room temperature, with the reserved dressing on the side for drizzling, making your Roasted Fall Harvest Salad vibrant and inviting! Roasted Fall Harvest Salad Variations Feel free to enhance your Roasted Fall Harvest Salad with these delightful twists and substitutions that cater to your cravings! Butternut Swap: Use butternut squash if you can’t find honeynut; it will still deliver amazing sweetness and texture. Grain Alternative: Substitute quinoa with farro or bulgur for a heartier grain base and a slightly nutty flavor. Fruity Sweetness: Swap raisins for diced fresh apples or dried cranberries to add a crisp, fruity touch that brightens every bite. Creamy Indulgence: Add crumbled feta or goat cheese for a creamy element, creating a beautiful contrast to the crunchiness of the salad. Nutty Crunch: Toss in some sliced almonds or chopped walnuts for added crunch and earthy flavors that perfectly pair with the roasted veggies. Spicy Kick: Want some heat? Add a pinch of red pepper flakes to the dressing or sprinkle some jalapeños to get your taste buds tingling! Vegan Delight: Keep it vegan by omitting cheese and packing the salad with more legumes or topping it with avocado for that creamy goodness. Veggie Variety: Incorporate seasonal veg like roasted Brussels sprouts for extra nutrition and to showcase the vibrant palette of autumn. Remember, with each variation, your salad transforms, making each experience uniquely nourishing and satisfying! If you’re looking for more inspiration, consider complementing your meal with a delicious Smashed Potato Salad or try this delightful Egg Pasta Salad for a cozy gathering! What to Serve with Roasted Fall Harvest Salad? There’s something magical about autumn dishes that brings warmth and comfort, especially when paired with delightful accompaniments. Crusty Whole Grain Bread: A rustic loaf adds a satisfying crunch, perfect for soaking up the maple tahini dressing. Honey-Glazed Roasted Chicken: The savory flavors of roasted chicken complement the salad’s sweetness, creating a delightful balance on your plate. Savory Pumpkin Soup: When served alongside the salad, this creamy soup enhances the fall experience, wrapping you in cozy flavors. Maple-Glazed Brussel Sprouts: The slight bitterness of Brussels sprouts, roasted with a hint of sweetness, will harmonize beautifully with the salad’s ingredients. Apple Cider Vinaigrette As Dressing: Offering a refreshing tang, drizzle this vinaigrette over the salad to elevate its flavorful profile and introduce a zesty twist. Spiced Walnuts: Crunchy and slightly sweet, spiced walnuts bring texture and complexity, enhancing the wholesome nature of your meal. Each of these pairings invites an extra layer of warmth and joy to your dining experience! Storage Tips for Roasted Fall Harvest Salad Fridge: Store the roasted components and kale separately in airtight containers for up to 3 days to maintain freshness. Dressing: Keep the maple tahini dressing in the fridge for up to 4-5 days. It may thicken, so whisk before serving. Freezer: For best results, avoid freezing the salad as the textures may change; however, you can freeze cooked quinoa for up to 2 months. Reheating: Reheat roasted veggies in the oven at 350°F (175°C) for 10 minutes for an inviting warm meal. Expert Tips for Roasted Fall Harvest Salad Rinse Quinoa: Always rinse your quinoa before cooking to remove saponins, which can impart a bitter flavor to your Roasted Fall Harvest Salad. Seasoning Precision: Adjust the seasoning in your maple tahini dressing according to your taste preference—it can elevate the entire salad experience! Crispy Chickpeas: Make sure to spread chickpeas out on the baking sheet to ensure they roast evenly, achieving that sought-after crunch in your salad. Massage Kale: Don’t skip the kale massage! This step softens the leaves and enhances their flavor, making your salad even more enjoyable. Veggie Variety: Feel free to mix in seasonal vegetables like Brussels sprouts or sweet potatoes to customize your Roasted Fall Harvest Salad while adding more heartiness. Make Ahead Options Preparing the Roasted Fall Harvest Salad in advance is a fantastic time-saver for busy weeknights! You can roast the honeynut squash and chickpeas up to 24 hours ahead; simply let them cool completely before storing in the refrigerator. Additionally, you can cook the quinoa and massage the kale up to 3 days ahead, keeping them in airtight containers to maintain their freshness. The maple tahini dressing can be made ahead as well, lasting in the fridge for 4-5 days—just give it a good whisk before serving to restore its creamy texture. When you’re ready to enjoy your salad, combine all components, toss with the dressing, and savor the cozy flavors of fall without the last-minute rush! Roasted Fall Harvest Salad Recipe FAQs What should I look for when selecting honeynut squash? Look for honeynut squashes that are firm and feel heavy for their size, with a smooth, unblemished skin. Avoid squashes with dark spots or soft areas indicating overripeness. If you can’t find honeynut squash, you can easily substitute butternut squash, which will also bring sweetness and a lovely texture to your Roasted Fall Harvest Salad. How should I store leftover Roasted Fall Harvest Salad? To maintain its freshness, store the roasted components (squash and chickpeas) and the massaged kale in separate airtight containers in the fridge for up to 3 days. This will prevent sogginess and keep your ingredients crispy. The maple tahini dressing can also be stored in the fridge for about 4-5 days; just keep in mind it may thicken, so give it a good whisk before using! Can I freeze any components of this salad? Yes, while it’s best not to freeze the entire salad as the textures can change, you can freeze the cooked quinoa for up to 2 months. Just let it cool completely before packing it into a freezer-safe container. When you’re ready to use it, thaw in the fridge overnight and reheat gently. What can I do if my chickpeas aren’t getting crispy? If your chickpeas aren’t as crispy as you hoped, make sure you’re not overcrowding the baking sheet, as this traps steam. Give them plenty of space! Also, ensure they are well-dried before roasting and seasoned with enough olive oil. Roasting should be done at a high temperature (450°F/232°C) for that desirable crunch. Are there any allergenic ingredients in the Roasted Fall Harvest Salad? Most ingredients in this salad are naturally gluten-free and vegan-friendly. However, if serving to guests with specific allergies, be cautious with tahini (made from sesame seeds) and ensure that any substitutes (like cheese) are also safe for their dietary needs. Always double-check labels for packaged ingredients to ensure there are no hidden allergens. How can I customize this salad for additional protein? Absolutely! If you’d like to enhance the protein content of your Roasted Fall Harvest Salad, consider adding in cooked lentils, chickpeas (if you want more!), or shredded rotisserie chicken. You can even toss in some toasted nuts like walnuts or almonds for an additional crunch and nutrient boost. The more the merrier! Roasted Fall Harvest Salad That Warms Your Soul No ratings yet Enjoy a Roasted Fall Harvest Salad, a seasonal blend of quinoa, chickpeas, and honeynut squash that captures autumn flavors beautifully. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsResting Time 10 minutes minsTotal Time 55 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad Base1 medium Honeynut Squash Add sweetness and texture; substitute butternut squash if necessary.1 cup Quinoa Provides a hearty base and protein; rinse before cooking.1 can Crispy Chickpeas Roast with seasoning for maximum flavor.4 cups Kale Massage with oil and salt to soften.For the Dressing1/3 cup Maple Syrup Use to sweeten dressing.1/4 cup Tahini Provides creaminess; can swap for apple cider.1 tablespoon Apple Cider Vinegar Add for tangy flavor.For the Toppings1/4 cup Pumpkin Seeds Toast for additional flavor.1/2 cup Raisins/Medjool Dates Substitute with fresh apple or pomegranate seeds. Equipment OvenSheet PanMixing BowlMedium saucepanblender Method Roasting and PreparationPreheat your oven to 450°F (232°C) and line a large sheet pan with parchment paper.Toss the chickpeas and diced honeynut squash with olive oil, salt, and spices until coated. Spread on the sheet pan and roast for 25-30 minutes, stirring halfway through.Rinse quinoa under cold water. In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes.De-stem and chop kale into bite-sized pieces. Massage with olive oil and salt for 1-2 minutes.In a blender, combine maple syrup, tahini, and apple cider vinegar. Blend until smooth, adjusting consistency as needed.Combine roasted chickpeas, squash, quinoa, kale, and raisins/dates in a large bowl. Toss with half of the maple tahini dressing. Nutrition Serving: 1saladCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 250mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 4000IUVitamin C: 40mgCalcium: 80mgIron: 3mg NotesCustomize with seasonal vegetables or proteins. Best enjoyed fresh but can be stored separately in airtight containers for up to 3 days. Tried this recipe?Let us know how it was!
