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Vegan Roasted Fall Harvest Salad

Vegan Roasted Fall Harvest Salad for Cozy Autumn Nights

Enjoy this Vegan Roasted Fall Harvest Salad, a delightful celebration of autumn’s bounty and a perfect nourishing option for weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeynut squash Substitute with butternut squash or sweet potato for variety.
  • 1 can Chickpeas Ensure they are thoroughly dried for maximum crispiness.
  • 1 cup Quinoa Consider farro or brown rice as alternatives.
  • 4 cups Lacinato kale Curly kale or spinach can be substituted if desired.
  • 1/4 cup Pumpkin seeds Substitute with sunflower seeds or nuts if preferred.
  • 1/2 cup Raisins/Dates Optional, feel free to replace with dried cranberries or omit.
For the Tahini Dressing
  • 1/4 cup Tahini Sunflower seed butter is a nice nut-free substitute.
  • 3 tablespoons Lemon juice Lime juice makes a great alternative.
  • 1 tablespoon Maple syrup Honey or agave syrup are excellent substitutes if needed.
  • 1 teaspoon Garlic powder Fresh garlic can be used for a bolder taste.
  • 1/4 teaspoon Cayenne pepper Adjust according to your spice preference.
  • 1/2 teaspoon Onion powder Shallots or fresh onions can be used for a different flavor.
  • 1/2 teaspoon Cinnamon Feel free to reduce for subtlety.
  • 1/2 teaspoon Salt Balances all the flavors throughout the dish and dressing.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Large bowl
  • small bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine cumin, coriander, onion powder, garlic powder, cayenne pepper, and cinnamon to create a spice blend.
  3. Toss chickpeas and chopped honeynut squash in a bowl with olive oil, salt, and the spice blend. Spread evenly on the baking sheet.
  4. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and chickpeas are golden and crispy.
  5. Cook quinoa by boiling with water and a pinch of salt for 10-12 minutes. Allow to sit off heat for 10 minutes.
  6. In a bowl, add shredded kale, drizzle with olive oil and a pinch of salt, then massage gently for about 2 minutes.
  7. In a container, whisk tahini, lemon juice, maple syrup, garlic powder, cayenne pepper, cinnamon, and salt until smooth.
  8. In the bowl with the massaged kale, combine cooked quinoa, roasted chickpeas, and squash. Add pumpkin seeds and optional raisins or dates, and toss with tahini dressing.
  9. Serve warm, drizzling additional tahini dressing on top to taste. Enjoy your Vegan Roasted Fall Harvest Salad!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 10gSugar: 6gVitamin A: 2500IUVitamin C: 25mgCalcium: 70mgIron: 3mg

Notes

For best results, store tahini dressing separately until ready to eat to prevent wilting.

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