Vegan Roasted Fall Harvest Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
