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Vegan Roasted Fall Harvest Salad

Vegan Roasted Fall Harvest Salad for Cozy Autumn Days

This Vegan Roasted Fall Harvest Salad is a vibrant celebration of autumn flavors, featuring roasted honeynut squash and crispy chickpeas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Autumn, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeynut Squash Substitute with butternut squash or sweet potato if needed.
  • 1 can Chickpeas Ensure they are thoroughly dried post-rinsing.
  • 1 bunch Lacinato Kale Massage with oil to enhance texture.
  • 1 cup Quinoa Rinse before cooking.
For the Spice Blend
  • 1 teaspoon Cumin Adds a warm, earthy flavor.
  • 1 teaspoon Coriander Enhances the depth of the dish.
  • 1 teaspoon Onion Powder Brings a savory note.
  • 1 teaspoon Garlic Powder Offers robust flavor.
  • 1/4 teaspoon Cayenne Pepper Adds heat; adjust to taste.
  • 1/2 teaspoon Ceylon Cinnamon Provides subtle sweetness.
For the Dressing
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 1/4 cup Tahini Creamy dressing base.
  • 2 tablespoons Lemon Juice Fresh lemon juice is best.
  • 2 tablespoons Apple Cider Brings sweetness and tang.
  • 1 tablespoon Maple Syrup Balances acidity.
For Topping
  • 1/4 cup Pumpkin Seeds Consider toasting them.
  • Raisins/Dates (optional) Provides sweetness and chewy texture.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Jar for dressing
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the spice blend ingredients.
  3. Toss the chickpeas and diced honeynut squash with olive oil, spice blend, and salt, and roast for 25-30 minutes.
  4. Cook the quinoa by rinsing and boiling it with water and a pinch of salt for 10-12 minutes.
  5. Prepare the kale by chopping and massaging it with olive oil and salt.
  6. Mix the dressing ingredients in a jar and shake until smooth.
  7. Combine the massaged kale, cooked quinoa, and roasted ingredients in a bowl, then drizzle with dressing.
  8. Serve immediately or store in the fridge, keeping the dressing separate until ready to serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

This salad stays fresh for up to 4 days in the refrigerator, making it great for meal prep!

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