Roasted Fall Harvest Salad

Name: Roasted Fall Harvest Salad
Cook time: 60 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 can chickpeas; 1 medium honeynut squash; 1 tsp ground cumin; 1 tsp coriander; 0.5 tsp onion granules; 0.5 tsp garlic granules; 0.5 tsp cayenne pepper; 0.5 tsp ceylon cinnamon; 0 olive oil; 0 kosher salt; 0.5 cup quinoa; 1 cup water; 1 pinch salt; 5 stalks dino kale; 0 olive oil; 0 salt; 0.25 cup tahini; 0.25 cup lemon juice; 3 tbsp unsweetened apple cider; 1 tbsp maple syrup; 0.25 tsp garlic granules; 0.25 tsp cayenne pepper; 0.25 tsp ceylon cinnamon; 0.25 tsp kosher salt; 0.25 cup toasted pepitas/pumpkin seeds; 0.25 cup golden raisins or chopped dates

A hearty salad featuring caramelized honeynut squash, crispy chickpeas, fluffy quinoa, and kale with a silky maple–tahini dressing. Packed with plant-based protein, fiber, and healthy fats.

By @poosh

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

1 can chickpeas
1 medium honeynut squash
1 tsp ground cumin
1 tsp coriander
0.5 tsp onion granules
0.5 tsp garlic granules
0.5 tsp cayenne pepper
0.5 tsp ceylon cinnamon
0 olive oil
0 kosher salt
0.5 cup quinoa
1 cup water
1 pinch salt
5 stalks dino kale
0 olive oil
0 salt
0.25 cup tahini
0.25 cup lemon juice
3 tbsp unsweetened apple cider
1 tbsp maple syrup
0.25 tsp garlic granules
0.25 tsp cayenne pepper
0.25 tsp ceylon cinnamon
0.25 tsp kosher salt
0.25 cup toasted pepitas/pumpkin seeds
0.25 cup golden raisins or chopped dates

Instructions

Preheat oven to 450°F and line a sheet pan with parchment.
Spread chickpeas and squash on the pan, drizzle generously with olive oil, season with spices (ground cumin, coriander, onion granules, garlic granules, cayenne pepper, and ceylon cinnamon) and salt, and toss.
Roast for 25–30 minutes, until squash is caramelized and chickpeas are crispy.
Use a 1:2 quinoa-to-water ratio (½ cup quinoa : 1 cup water + pinch of salt). Bring to a boil, reduce to medium-low, partially cover, and cook 10–12 minutes until water is absorbed.
Turn off heat, cover fully, and let steam 10 minutes (this makes it extra fluffy).
De-stem, chop, and add kale to a large bowl. Drizzle with a little olive oil and sprinkle with salt. Massage with your hands until softened and reduced in volume.
Whisk all dressing ingredients (tahini, lemon juice, unsweetened apple cider, maple syrup, garlic granules, cayenne pepper, ceylon cinnamon, and kosher salt) in a jar until silky smooth. Adjust salt to taste. Add 1–2 tbsp more apple cider to thin if needed.
Toss roasted squash + chickpeas, quinoa, kale, pepitas, and raisins/dates in the bowl. Add half the dressing and mix well. Reserve the rest for serving, and enjoy!