roasted fall harvest salad 🍂

Ingredients

• 15 oz Canned Chickpeas (drained, rinsed and patted dry)
• 1 tbsp Olive Oil (extra virgin, for coating chickpeas)
• 1/2 tsp Salt (kosher, divided)
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 tsp Smoked Paprika (optional, adds depth to chickpeas)
• 1 small Butternut Squash (peeled and cut into 1‑inch cubes (about 2 cups))
• 2 tbsp Olive Oil (for tossing squash)
• 1 cup Quinoa (rinsed well before cooking)
• 2 cup Water (for cooking quinoa (can use vegetable broth for extra flavor))
• 4 cup Kale (stems removed, leaves chopped)
• 1/4 cup Pumpkin Seeds (raw, toasted)
• 3 tbsp Tahini (smooth, well‑stirred)
• 2 tbsp Maple Syrup (pure grade A)
• 2 tbsp Apple Cider (unfiltered apple cider, used to thin dressing)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Water (added to achieve pourable dressing consistency)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the vegetables and chickpeas.

   Time: PT10M

   Temperature: 400°F

2. Prepare Crispy Chickpeas

   Drain and rinse the canned chickpeas, then pat them completely dry with a clean kitchen towel. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Spread in a single layer on half of the lined baking sheet.

   Time: PT5M

3. Roast Chickpeas

   Place the baking sheet in the oven and roast for 20‑25 minutes, shaking the pan halfway through, until the chickpeas are golden and crunchy.

   Time: PT25M

   Temperature: 400°F

4. Prepare Squash

   Peel the butternut squash, cut into 1‑inch cubes, and toss with 2 tbsp olive oil and a pinch of salt. Arrange on the other half of the same baking sheet (or a second sheet).

   Time: PT10M

5. Roast Squash

   Roast the squash alongside the chickpeas for 20‑25 minutes, turning once, until tender and lightly caramelized.

   Time: PT25M

   Temperature: 400°F

6. Cook Quinoa

   Rinse 1 cup quinoa under cold water. Combine with 2 cups water (or broth) in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

   Time: PT15M

7. Toast Pumpkin Seeds

   While the oven is on, heat a dry skillet over medium heat. Add 1/4 cup pumpkin seeds and toast, stirring frequently, for 4‑5 minutes until they pop and turn golden.

   Time: PT5M

8. Massage Kale

   Place chopped kale in a large bowl, drizzle with a tiny drizzle of olive oil and a pinch of salt, then massage with clean hands for about 2 minutes until the leaves soften and darken.

   Time: PT5M

9. Make Maple‑Tahini Dressing

   In a small bowl whisk together 3 tbsp tahini, 2 tbsp maple syrup, 2 tbsp apple cider, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Add 2‑3 tbsp water (or extra apple cider) a little at a time until the dressing is smooth and pourable.

   Time: PT5M

10. Assemble the Salad

    In a large serving bowl combine the cooked quinoa, roasted squash, massaged kale, crispy chickpeas, and toasted pumpkin seeds. Drizzle the maple‑tahini dressing over the top and toss gently until everything is evenly coated.

    Time: PT5M

11. Serve

    Portion the salad into bowls and enjoy warm or at room temperature. Leftovers keep well refrigerated.

    Time: PT0M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

13g