This Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing is a healthy vegan recipe that is perfect for fall. It features massaged kale, crispy chickpea croutons, hearty butternut squash, caramel-like medjool dates, fluffy quinoa, pumpkin seeds, and a sweet tahini dressing. Enjoy this hearty salad for a quick weeknight dinner or nourishing meal prep option!

Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing recipe with medjool dates, pumpkin seeds, and has a fork in it, sitting on a cutting board.

Even though summer is known for fresh salads, I would like to argue that fall is full of hearty ones.

This Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing is truly a special recipe.

Each ingredient will fuel your body & warm your soul. It’s super hearty, healthy, & will have you craving it all fall long.

Why You’ll Love this Healthy Vegan Fall Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste or heartiness.
Quick & Easy: This healthy vegan salad recipe comes together in under 45 minutes.
Great for Meal Prep: This Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing stores well in the fridge, making it a great recipe to meal prep for quick + healthy dinners throughout the week.

Healthy Vegan Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing recipe with medjool dates, pumpkin seeds, and has a fork in it, sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Fruit: Typically fall salads include some sort of fruit, such as dried cranberries, dried cherries, chopped apples, medjool dates, or pomegranate seeds. You can certainly use any fruit that you have on hand!
Organic Seeds: Pumpkin seeds are used, but use whatever you got.
Organic Sweet Tahini Dressing: Creamy, citrusy, and super sweet, and it complements this salad perfectly. Don’t leave it out!

How To Make

Crispy Chickpeas & Roasted Butternut Squash. Preheat the oven to 425 degrees F. On a baking sheet, toss the chickpeas & butternut squash with the avocado oil & seasonings. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble Option #1. To the kale bowl, add the chickpeas, butternut squash, cooked quinoa, dried fruit, seeds, and dressing. Toss until well combined.
Assemble. Divide greens and quinoa between bowls. Top with the crispy chickpeas, roasted butternut squash, dried fruit, the dressing, and seeds. Enjoy!

Tips for Making this Fall Vegan Salad Recipe Perfectly

Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.
Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussel sprouts.
Baking: Be sure to flip the chickpeas & squash halfway, as this ensures even baking.

Storing & Reheating

As mentioned above, this Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, butternut squash, and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, dressing, and remaining toppings.

Healthy Vegan Fall Salad recipe with butternut squash, chickpeas, kale, quinoa, medjool dates, pumpkin seeds, and has a fork in it, sitting on a cutting board.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS & ROASTED BUTTERNUT SQUASH

1 (14.5-oz) can chickpeas, drained
1 honeynut or regular butternut, peeled & chopped
1 tbsp avocado oil
½ tsp garlic powder, plus more to taste
Sea salt & black pepper, to taste

QUINOA

½ cup dry quinoa

SALAD

1 bunch kale, de-stemed & chopped
¼ cup dried fruit (I used pitted medjool dates)
¼ cup pumpkin seeds

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

Cook Mode Prevent your screen from going dark

Instructions

Crispy Chickpeas & Roasted Butternut Squash. Preheat the oven to 425 degrees F. On a baking sheet, toss the chickpeas & butternut squash with the avocado oil & seasonings. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble Option #1. To the kale bowl, add the chickpeas, butternut squash, cooked quinoa, dried fruit, seeds, and dressing. Toss until well combined.
Assemble. Divide greens and quinoa between bowls. Top with the crispy chickpeas, roasted butternut squash, dried fruit, the dressing, and seeds. Enjoy!

Notes

Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.

Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.

Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussel sprouts.

Baking: Be sure to flip the chickpeas & squash halfway, as this ensures even baking.

Storing & Reheating. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, butternut squash, and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, dressing, and remaining toppings.