Okay, Cozy-Up Time: Why This Salad Is My Go-To in Fall

You know how some dishes just feel like putting on a big fluffy jumper? This Protein-Rich Roasted Fall Harvest Salad is exactly that, but edible. One bite and I’m instantly reminded of those weekends trawling the little farmer’s market, haggling over who picked the best squash (my sister always claims she did… jury’s still out). Not gonna lie, I never really planned to make wholesome salads—I used to be that person who’d sneak away to the snack table and pretend I’d already eaten veggies. But this guy? My family asks for it, like, embarrassingly often. Vintage tablecloth optional, but highly recommended… I personally think it adds flavor. Or maybe just crumbs, ha!

Why You’ll Love This Salad (Or, Why I Keep Making It):

I swear, I make this whenever I feel a bit weighed down form all the heavy stews and pies of fall—don’t get me wrong, I LOVE those—this salad kinda balances out the feast. My partner still asks if I’ve snuck bacon in, but that’s only happened twice, promise. Even if you’re not a “salad for dinner” person, this one feels hearty. My cousin calls it “crunchy Thanksgiving,” and honestly, that’s the vibe.

Kids devour it (except last time, when I over-toasted the chickpeas; they ate around them). Plus, if you already have leftover roast veggies, you’re halfway there.

What You’ll Need—But Honestly, Sub Out Anything

1 small butternut squash (sometimes I use sweet potato instead if that’s lurking in the pantry)
1 cup cooked quinoa (confession: I once used brown rice and it was…fine, but quinoa wins)
1 can chickpeas, drained and rinsed (if I remember to soak my own, it’s better, but tinned saves my sanity)
2 handfuls of kale or spinach (I once used curly kale—it was fine but a little…aggressive?)
1/2 cup feta cheese, crumbled (My gran would insist on using the “good stuff,” but honestly, supermarket feta is just dandy)
1/4 cup dried cranberries (or chopped apple if you want something extra fresh)
1/4 cup toasted pumpkin seeds (sunflower seeds pinch-hit pretty well here)
Olive oil (a glug; probably 2-3 tablespoons)
Salt & black pepper (to taste—don’t fuss too much)
For the dressing: Juice of 1 lemon, 1 tablespoon maple syrup (or honey, I’ve done both), 2 teaspoons Dijon mustard, 3 tablespoons olive oil

Putting It All Together (aka Don’t Panic If You Forget a Step)

Preheat your oven to 400°F (or 200°C, if you’re on that side of the pond). Dice the squash (peeling it always tests my patience—sometimes I just leave the skin on, it softens up anyway) into chunks, toss with a bit of olive oil, salt, and pepper. Pop it all on a baking tray.
Scatter the chickpeas over the same tray. More oil, more salt, and a sprinkle of paprika if you like. Roast for about 25-30 min; give everything a stir halfway through (this is when I usually sneak a chickpea or three—chef’s privilege).
Meanwhile, cook the quinoa as per the packet instructions (if you’re like me, set a timer or you’ll forget and it’ll go mushy). Once it’s done, let it sit uncovered for a minute; it’s fluffier that way.
While everything roasts, massage the kale (sounds weird but really works) with a little lemon juice and a pinch of salt until it looks less like something that should be in a rabbit hutch and more like salad. Or just toss spinach in if you don’t have the time or patience.
Mix up your dressing in a jam jar—lemon juice, maple syrup, Dijon, olive oil. Lid on, shake like you’re at your own personal disco. Adjust for sweetness if you fancy. On second thought, sometimes I double the dressing—leftovers soak it up.
Assembly time: Chuck cooked quinoa, kale, roasted squash and chickpeas in a massive bowl. If it doesn’t fit, just use two bowls and sneak a forkful from both (not saying I’ve done this… but). Add cranberries, pumpkin seeds, and crumble in feta. Pour on dressing and toss a bit wildly. Don’t worry if it looks a tad messy—it’s rustic!
Final flourish: Taste and see if it needs more salt, or a drizzle of dressing. I sometimes add an extra squeeze of lemon here, no rules.

Notes (aka What I’ve Learned the Hard Way)

If your squash won’t peel, just hack it into chunks and roast with skin on. Most folks don’t even notice, and sometimes the skin crisps up—bonus!
I once tried pre-massaging kale hours ahead; it went limp and sad. Best to do this right before assembly.
Chickpeas really do need the extra olive oil to get crispy—otherwise they just taste, well, beige.
Don’t skimp on the salt—feta brings some, but everything else needs a little oomph to sing.

The “Oops, Tried That” Variations

Roasted brussels sprouts in place of squash? Actually great, just slice them thick so they get those crispy edges.
Sliced pear instead of cranberries was a win, but when I added walnuts instead of pumpkin seeds they got a bit soggy—probably wouldn’t do that again. Live and learn.
Goat cheese instead of feta: if you love tang, go for it. I found it a bit overwhelming next to the maple in the dressing, but I might’ve overdone it…
Bacon bits: not vegetarian, but everyone lost their minds when I snuck these in once at Christmas.

Equipment Chat (and If You’re Missing Stuff)

You need a big roasting tray—though I’ve used two smaller ones when the big one mysteriously vanishes (teenagers, I blame). If you don’t have a salad spinner for the greens, just wrap ‘em in a clean tea towel and swing it like you’re lassoing wildflowers—just maybe check there’s no breakables nearby (voice of experience).

Storage—Ahem, For the Rare Leftover

Honestly, this rarely survives the evening. But if by some miracle you’ve got leftovers, store them in an airtight container in the fridge. They happily hang out for up to 2 days, though the kale/greens will wilt a bit. I almost (but not quite) prefer it the next day, as the flavors all meld together. Oh, and if you’ve got extra dressing—don’t pour it all at once; save some for next-day drizzle. Soggy salad isn’t anyone’s friend.

How I Serve It Up (And What We Do for Fun)

My personal fave: plop a big spoonful onto warm toasted sourdough and eat it in front of the telly, blanket over my knees in full “cosy gremlin” mode. Sometimes, for family meals, we pair it with a bowl of soup or, if we’re feeling a little “let’s pretend this is a fancy dinner,” garnish with a few extra seeds and a squeeze of lemon. On cold days, we’ve even stuffed it into pitas—probably not what the food magazines would do, but it’s honestly delicious.

Lessons Learned (Pro Tips for Salad Survival)

Don’t rush the roasting—one time I tried to bump up the oven temp to speed things along and ended up with burnt squash and angry smoke alarm (wasn’t my finest hour).
Let the grains cool before mixing; otherwise, you end up wilting the greens and melting the feta. Trust me, it tastes better when things keep their texture.
If you forget to mix the dressing ahead—I’ve done this more times than I’d admit—just drizzle everything right before serving and give it a good toss. It still works!

Questions Friends Have Asked (And Maybe You’re Wondering, Too?)

Can I make this vegan? Yep! Just skip the feta or use your favourite plant-based alternative—I’ve had luck with that coconut-based ‘sheese’! Or just pile on more seeds.
Is this gluten-free? As long as your grains are (quinoa is), you’re good. Double-check your dressing ingredients, though, especially the mustard.
Help, my chickpeas don’t get crispy—am I doomed? Not at all, mate. Just make sure you dry them well and use plenty of olive oil. Or, if you’re feeling a bit fancy, try tossing them in the air fryer for a few minutes after roasting—game changer.
What else can I add? Ooh, roasted carrots, beets, or even roasted tofu ups the protein more. I spin the fridge roulette wheel sometimes and let whatever’s left dictate the extra bits.
Can I prep stuff ahead? Yes—but assemble last minute for the best texture. Roasted veg, cooked quinoa, and dressing can be made earlier. Just don’t dump dressing on greens if you’re storing it (sog soup, nobody wants that).

And, if you got to the end of this, you deserve a medal—or at the very least, a warm plate of this salad. Scout’s honour.

Protein-Rich Roasted Fall Harvest Salad