Roasted Fall Salad
As the leaves change and the air turns crisp, there’s nothing quite like a warm, hearty salad to embrace the flavors of fall. This Fall Roasted Salad combines roasted chickpeas, sweet potatoes, and cauliflower with fresh kale and a zesty dressing, creating a delightful dish that’s both nutritious and comforting. Perfect for meal prep or a cozy dinner, this salad is sure to become a seasonal favorite!
Why You’ll Love This Recipe:
Wholesome Ingredients: This salad is packed with nutrient-dense ingredients like chickpeas, quinoa, and kale, making it a powerhouse of protein, fiber, and essential vitamins. It's perfect for fueling your day while keeping you satisfied.
Warm and Comforting: Roasting the vegetables brings out their natural sweetness and enhances their flavors, creating a warm and comforting dish that’s ideal for fall. The combination of sweet potatoes and cinnamon adds a delightful autumnal twist.
Customizable: This recipe lends itself well to personalization. Feel free to add other seasonal vegetables or swap out the dressings to suit your taste. It’s a versatile dish that can adapt to whatever you have on hand.
Easy Meal Prep: With minimal prep and hands-on time, this roasted salad is perfect for meal prepping. Make a big batch at the beginning of the week, and you’ll have delicious lunches or dinners ready to go!
Helpful Tips for Success:
Roasting Time: Ensure the vegetables are cut into even-sized pieces for uniform cooking. If you prefer extra crispy chickpeas, you can roast them separately for the last 10-15 minutes.
Dress It Up: For an extra kick, consider adding a pinch of red pepper flakes or a drizzle of hot sauce to the dressing. This will give your salad a delightful, spicy finish.
Make it Ahead: This salad can be made ahead of time; just keep the dressing separate until you're ready to serve to prevent the kale from wilting.
Nutritional Yeast: This ingredient not only adds a cheesy flavor but also boosts the nutritional profile of the salad. It's a fantastic source of B vitamins and can elevate many dishes!
Ingredients:
1 can chickpeas, rinsed and drained
1 sweet potato, diced
1 cauliflower, cut into florets
1 tsp salt
1 tsp cinnamon
1/2 tsp smoked paprika
1 tsp dried chopped onion
1 bunch kale, chopped
Juice of 1 lemon
1 tsp balsamic vinegar
1 tbsp tahini
1/2 tsp stone ground Dijon mustard
1 garlic clove, minced
1 tbsp nutritional yeast
1 cup quinoa, cooked
1 tbsp pepitas (pumpkin seeds)
Instructions:
1. Preheat your oven to 450°F (232°C). This high temperature will help caramelize the vegetables, enhancing their flavors.
2. Rinse and dry the chickpeas thoroughly to ensure they become crispy during roasting. On a large baking sheet, combine the rinsed chickpeas, diced sweet potatoes, cauliflower florets, salt, cinnamon, smoked paprika, and dried onion. Toss everything together until well-coated.
3. Roast the vegetables in the preheated oven for about 45 minutes, or until they are golden brown and tender. Stir halfway through to ensure even roasting.
4. While the veggies are roasting, prepare the dressing. In a small jar or bowl, combine olive oil, lemon juice, tahini, Dijon mustard, minced garlic, nutritional yeast, and balsamic vinegar. Shake or whisk until the dressing is well combined and creamy.
5. In a large mixing bowl, combine the chopped kale, cooked quinoa, roasted vegetables, and chickpeas. Pour the dressing over the salad and mix thoroughly until everything is well coated.
6. To finish, sprinkle toasted pepitas on top for a delightful crunch and nutty flavor. Serve warm or at room temperature, and enjoy the comforting flavors of fall!
This Fall Roasted Salad is not only a feast for the eyes with its vibrant colors but also a delicious way to celebrate the season with wholesome ingredients. Enjoy this delightful dish as a main course or a side, and savor the warmth and nourishment it brings to your table!
