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Roasted Fall Harvest Salad

Roasted Fall Harvest Salad
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Enjoy a delicious Roasted Fall Harvest Salad bursting with flavors! Try this easy recipe and savor every bite of fall’s bounty today!

Ingredients

Scale
  • 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 to taste
  • 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)
  • 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

Instructions

  1. Preheat the oven to 450°F and line a sheet pan with parchment paper.
  2. On the prepared pan, combine drained chickpeas and cubed honeynut squash. Season with spices, olive oil, and salt; toss to coat evenly. Roast for 25-30 minutes until crispy.
  3. In a medium pot, cook quinoa by combining 1/2 cup quinoa and 1 cup water with a pinch of salt. Bring to a boil, reduce heat, cover partially, and simmer for 10-12 minutes until water is absorbed. Let sit covered for 10 minutes.
  4. De-stem kale and massage it with olive oil and salt in a bowl until softened.
  5. In a jar, mix tahini, lemon juice, apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt; whisk until smooth.
  6. Combine roasted chickpeas and squash with kale and quinoa; toss with half of the dressing before serving.

Nutrition

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