Vegan Roasted Fall Harvest Salad Recipe

Introduction

This Vegan Roasted Fall Harvest Salad is a vibrant blend of crispy roasted chickpeas, sweet honeynut squash, and hearty kale, all tossed with a luscious tahini dressing. Perfect for celebrating the flavors of the season, it’s both nutritious and satisfying for any meal.

Ingredients

• For the roasted chickpeas and squash:
• 1 can chickpeas, rinsed and drained
• 1 medium honeynut squash, cut into 3/4-inch cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp Ceylon cinnamon
• 2 tbsp olive oil (extra-virgin preferred)
• Kosher salt, for sprinkling
• For the salad base:
• 1/2 cup dry quinoa
• 1/4 cup pumpkin seeds
• 5 to 6 stalks lacinato kale, stems removed and finely chopped (about 70g)
• 1/4 cup golden raisins or chopped medjool dates (optional)
• For the dressing:
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 3 tbsp unsweetened apple cider (or apple cider vinegar)
• 1 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp Ceylon cinnamon
• 1/4 tsp kosher salt, plus extra if needed

Instructions

1. Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper. In a small bowl, mix cumin, coriander, onion powder, garlic powder, cayenne pepper, and cinnamon. Toss the chickpeas and squash cubes with this spice blend, olive oil, and a pinch of kosher salt until evenly coated. Spread in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway, until chickpeas are crispy and squash is tender.
2. Step 2: While the vegetables roast, cook quinoa. Bring quinoa and 1 cup water with a pinch of salt to a boil in a pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until water is absorbed. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork before using.
3. Step 3: Remove tough stems from kale and finely chop. Place in a large bowl, drizzle with a little olive oil, and sprinkle with kosher salt. Massage the kale gently with your hands for 2-3 minutes until it softens and darkens slightly.
4. Step 4: In a jar or bowl, whisk tahini, lemon juice, apple cider, maple syrup, garlic powder, cayenne, cinnamon, and salt until smooth. If too thick, add more apple cider for desired consistency.
5. Step 5: Combine the massaged kale, cooked quinoa, roasted chickpeas and squash, pumpkin seeds, and raisins or dates (if using) in the bowl. Pour about half the dressing over the salad and toss gently to combine. Serve on plates or bowls, drizzling any remaining dressing on top to taste.

Tips & Variations

• Use freshly ground Ceylon cinnamon for a more vibrant flavor.
• Swap the honeynut squash for butternut or delicata squash if preferred.
• Add avocado slices or roasted nuts for extra creaminess and crunch.
• For a gluten-free option, ensure quinoa is certified gluten-free.
• Adjust cayenne pepper amount to control the heat level.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Reheat the roasted squash and chickpeas briefly if desired before tossing with fresh quinoa and kale. The salad is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, butternut or delicata squash work well as alternatives to honeynut squash and will provide a similar sweetness and texture.

Is this salad suitable for meal prep?

Absolutely. Prepare the components separately and combine just before eating to maintain freshness, especially to keep the kale crisp and the dressing vibrant.

Vegan Roasted Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

A vibrant and nutritious vegan salad featuring roasted chickpeas and honeynut squash, fluffy quinoa, massaged kale, crunchy pumpkin seeds, and a rich tahini-based dressing with warming spices. Perfect for a healthy fall meal that balances sweet, savory, and spicy flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Vegan, Fall-inspired American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Roasted Chickpeas and Squash:

• 1 can chickpeas, rinsed and drained
• 1 medium honeynut squash, cut into 3/4-inch cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp Ceylon cinnamon (freshly ground preferred)
• 2 tbsp extra-virgin olive oil
• Kosher salt, for sprinkling

For the Salad Base:

• 1/2 cup dry quinoa
• 5 to 6 stalks lacinato kale, stems removed and finely chopped (about 70g)
• 1/4 cup pumpkin seeds
• 1/4 cup golden raisins or chopped medjool dates (optional)

For the Dressing:

• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 3 tbsp unsweetened apple cider (or apple cider vinegar)
• 1 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp Ceylon cinnamon
• 1/4 tsp kosher salt, plus extra if needed

Instructions

1. Prepare and Roast the Chickpeas and Squash: Preheat your oven to 450°F and line a baking sheet with parchment paper. In a small bowl, mix ground cumin, coriander, onion powder, garlic powder, cayenne pepper, and Ceylon cinnamon. Toss the rinsed chickpeas and squash cubes with the spice blend, olive oil, and kosher salt until evenly coated. Spread in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until chickpeas are crispy and squash is tender.
2. Cook the Quinoa: While the vegetables roast, bring 1 cup of water with a pinch of kosher salt to a boil in a medium pot. Add dry quinoa, reduce heat to medium-low, cover, and simmer for 10-12 minutes until water is absorbed. Remove from heat and let it steam covered for 10 minutes. Fluff with a fork before use.
3. Massage and Prepare the Kale Base: Remove tough stems from kale and finely chop leaves. Place in a large bowl, drizzle with 2 tbsp olive oil and sprinkle a small pinch of kosher salt. Massage the kale with your hands for 2-3 minutes until it softens and darkens slightly, which helps tenderize it and absorb dressing better.
4. Build the Tahini-Based Dressing: In a bowl or jar, whisk tahini, fresh lemon juice, apple cider, maple syrup, garlic powder, cayenne pepper, Ceylon cinnamon, and kosher salt together until smooth and slightly thickened. Add more apple cider if too thick to drizzle.
5. Assemble the Salad: To the massaged kale, add cooked quinoa, roasted chickpeas and squash, pumpkin seeds, and raisins or dates if using. Pour about half the tahini dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated but not oversaturated. Serve with remaining dressing drizzled on top or reserved for individual preference.

Notes

• Use freshly ground Ceylon cinnamon for the best flavor in spices and dressing.
• Massage kale well to soften the fibers and improve texture and flavor absorption.
• Adjust cayenne pepper amount based on your preferred spice level.
• Reserve extra dressing so diners can customize richness to their taste.
• Substitute apple cider vinegar if unsweetened apple cider is unavailable.
• Pumpkin seeds add crunch but can be left out if allergic or unavailable.
• Optional golden raisins or dates contribute a natural sweetness balancing the spices.

Keywords: vegan roasted salad, fall harvest salad, roasted chickpeas, honeynut squash salad, quinoa salad, kale salad with tahini dressing, healthy vegan recipe, roasted vegetables salad