Go Back
–+ servings
Vegan Roasted Fall Harvest Salad

Vegan Roasted Fall Harvest Salad for Cozy Autumn Evenings

A delightful Vegan Roasted Fall Harvest Salad brimming with sweet honeynut squash and crunchy chickpeas, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeynut Squash or butternut squash or sweet potato
  • 2 cups Chickpeas rinsed and dried
  • 4 cups Kale (Lacinato) or curly green kale or spinach
  • 1 cup Quinoa cooked
  • 1/4 cup Pumpkin Seeds or sunflower seeds or nuts
  • 1/4 cup Raisins/Dates optional, can be replaced with cranberries
For the Dressing
  • 1/4 cup Tahini or sunflower seed butter or omitted
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Small bowl
  • Medium pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°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.
  3. In a large mixing bowl, combine chickpeas and cubed honeynut squash with olive oil and spice blend.
  4. Spread the mixture on the baking sheet and roast for 25-30 minutes, stirring halfway.
  5. In a pot, combine rinsed quinoa with water and salt; boil, then simmer covered for 10-12 minutes.
  6. Prepare kale: chop leaves, drizzle with olive oil, add salt, and massage for 1-2 minutes.
  7. In a bowl, whisk tahini, lemon juice, apple cider, maple syrup, garlic powder, cayenne, and cinnamon.
  8. In a serving bowl, combine quinoa, roasted chickpeas, squash, kale, and pumpkin seeds; drizzle with dressing.
  9. Serve immediately or store components separately for meal prep.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 4 days, keeping dressing separate to maintain kale texture.

Tried this recipe?

Let us know how it was!