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Vegan Roasted Fall Harvest Salad

Vegan Roasted Fall Harvest Salad Bursting with Cozy Flavors

This Vegan Roasted Fall Harvest Salad combines roasted honeynut squash, crispy chickpeas, and kale for a nutrient-packed, gluten-free dish perfect for autumn.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeynut Squash or butternut squash
  • 1 can Chickpeas thoroughly dried
  • 2 tablespoons Olive Oil or avocado oil
  • 1 cup Quinoa gluten-free alternatives include farro or barley
  • 4 cups Lacinato Kale or curly kale or spinach
  • 1/4 cup Pumpkin Seeds or sunflower seeds
  • 1/2 cup Raisins or Dates can be omitted
For the Dressing
  • 1/4 cup Tahini or peanut or sunflower seed butter
  • 2 tablespoons Maple Syrup or honey for non-vegan version
  • 1/4 teaspoon Cayenne Pepper adjust according to taste
  • 1/4 teaspoon Ceylon Cinnamon adjust to taste

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine cumin, coriander, onion powder, garlic powder, cayenne pepper, and Ceylon cinnamon.
  3. In a large bowl, combine chickpeas and diced honeynut squash with olive oil, salt, and spice blend. Toss to coat.
  4. Spread the mixture on the baking sheet and roast for 25-30 minutes, stirring halfway through.
  5. Rinse quinoa and combine with water and salt in a saucepan. Bring to a boil, then cover and simmer for 10-12 minutes.
  6. Remove stems from kale, chop, and massage with olive oil and salt for 2-3 minutes.
  7. In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic powder, cayenne pepper, Ceylon cinnamon, and salt.
  8. Combine roasted chickpeas, honeynut squash, cooked quinoa, and massaged kale. Toss to combine.
  9. Drizzle the tahini dressing over the salad and toss to coat. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 2200IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep dressing separate until serving to maintain freshness.

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