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pumpkin vinaigrette

Fall Harvest Salad with Pumpkin Vinaigrette

Maggie Michalczyk, RDN
Dive into loving seasonal produce with this salad that combines the flavors of the season! Powered with plant protein from quinoa, you'll be satisfied and delighted as you reap the nutritional benefits of these fall foods.
Prep Time 15 mins
Cook Time 40 mins
Servings 4 servings

Ingredients
  

Harvest Salad:

  • 1 pie pumpkin hollowed out for the bowl
  • 2 cup kale
  • 1 cup cooked quinoa
  • 1 small delicata squash
  • 1 can garbanzo beans aka chickpeas
  • 1/2 apple diced
  • 1/4 cup pumpkin seeds
  • 1/4 shredded parmesan cheese
  • 2 tbsp. olive oil
  • 2 tsp. pumpkin pie spice
  • salt and pepper

Pumpkin Vinaigrette:

  • 1/4 cup pumpkin puree
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 2 tsp. grainy mustard
  • 1/2 tsp. red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Wash the outside of the delicata squash and cut off the two ends.
  • Cut the squash into rings, place into a bowl and toss with 1 tbsp. olive oil, salt and pepper. Roast for 15 minutes.
  • Drain and rinse the can of chickpeas. Toss with pumpkin pie spice and once the squash is done roast on a parchment lined baking sheet for 25 minutes.
  • Meanwhile, add 1 tbsp. olive oil to kale and massage. Massaging helps to breakdown the fibers and make it more enjoyable to eat!
  • Once squash is roasted poke out the seeds and cut pieces in half into half moons.
  • Whisk together ingredients for vinaigrette and set aside.
  • In a medium bowl combine, kale, quinoa, chickpeas, apples, parmesan cheese, pumpkin seeds, and squash. Add vinaigrette and toss together.
  • Serve in hollowed out pie pumpkin and enjoy!