Harvest Salad with Lemon Tahini Dressing

This Harvest Salad with Lemon Tahini Dressing is the perfect fall salad, made with roasted butternut squash, crispy chickpeas, kale, salty prosciutto, Parmesan, and sweet maple-glazed pecans. Everything is tossed in a creamy, tangy lemon tahini dressing that brings all the flavors together.

The combination of roasted vegetables, crispy chickpeas, crunchy pecans, and hearty kale makes this fall harvest salad satisfying enough to serve as a light lunch or a side dish for dinner. It’s also a beautiful addition to a holiday table and an easy way to add more vegetables to your meal.

Ingredients for the Harvest Salad with Lemon Tahini Dressing

For the Roasted Squash

• 2 cups cubed butternut squash or sweet potatoes
• 1–2 teaspoons olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt

For the Crispy Chickpeas

• 15 oz can chickpeas, rinsed and thoroughly dried
• 1 teaspoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt

For the Candied Pecans

• ½ cup chopped pecans
• 1 tablespoon maple syrup

For the Salad

• 4–5 strips prosciutto
• ½ cup shredded Parmesan cheese
• 4 stems kale, chopped

For the Lemon Tahini Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ½ tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Pinch of salt and black pepper

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make it vegetarian: Skip the prosciutto. The crispy chickpeas and Parmesan still add plenty of flavor and texture.
• Make it dairy-free: Leave out the Parmesan or replace it with your favorite dairy-free alternative.
• Use sweet potatoes: Sweet potatoes are an easy substitute for the butternut squash and pair beautifully with the maple pecans.
• Add dried fruit: Dried cranberries or chopped dates would add another layer of sweetness and make this salad especially festive for the holidays.

How to Make This Harvest Salad

1. Roast the Squash

Preheat the oven to 425°F.

Add the cubed butternut squash or sweet potatoes to a bowl. Toss with olive oil, paprika, garlic powder, and salt until evenly coated.

Spread the squash onto a parchment-lined baking sheet and roast for about 30 minutes, or until tender and lightly browned.

2. Prepare the Chickpeas

Rinse the chickpeas and dry them very well with a clean kitchen towel or paper towels. Removing as much moisture as possible will help them become crispier in the oven.

Toss the chickpeas with olive oil, chili powder, garlic powder, and salt.

Spread them on a parchment-lined baking sheet.

3. Make the Crispy Prosciutto and Candied Pecans

Place the prosciutto on the same baking sheet as the chickpeas, leaving some space between everything.

Add the chopped pecans to another small section of the baking sheet. Drizzle with maple syrup and toss until the pecans are evenly coated.

Bake the chickpeas, prosciutto, and pecans at 425°F for 10 minutes.

Remove the prosciutto and pecans from the oven. Continue roasting the chickpeas for another 20 minutes, or until they are golden and crispy.

Let the prosciutto cool slightly, then crumble or break it into smaller pieces.

4. Make the Lemon Tahini Dressing

Add the olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and black pepper to a small bowl or jar.

Whisk or shake until the dressing is smooth and creamy.

If the dressing is too thick, add a small splash of water and mix until it reaches your desired consistency.

5. Massage the Kale

Add the chopped kale to a large bowl.

Pour a small amount of the lemon tahini dressing over the kale and gently massage the leaves with your hands for 1–2 minutes, until the kale softens.

This step makes the kale more tender and helps the dressing coat every leaf.

6. Assemble the Harvest Salad

Add the roasted squash, crispy chickpeas, crispy prosciutto, candied pecans, and shredded Parmesan to the bowl with the kale.

Drizzle with the remaining lemon tahini dressing and toss everything together until well combined.

Serve immediately and enjoy!

If you enjoy easy and healthy salads like this, you’ll love my other salad recipes, especially Crispy Tortellini Salad with Prosciutto and Bruschetta Chicken Pasta Salad.

Expert Tips

• Dry the chickpeas well. The less moisture they have, the crispier they will become in the oven.
• Don’t skip massaging the kale. A quick massage with some of the dressing makes raw kale much more tender and enjoyable to eat.
• Watch the pecans closely. Maple syrup can caramelize quickly, so remove the pecans after the first 10 minutes rather than leaving them in for the full roasting time.
• Make the dressing ahead. The lemon tahini dressing can be prepared in advance and stored in the refrigerator until you’re ready to assemble the salad.
• Use pre-cut squash to save time. If you’re making this on a busy weeknight, pre-cut butternut squash or sweet potatoes make this recipe even easier.

For the best texture, store the salad components separately and assemble just before serving.

Store the kale and dressing separately in the refrigerator. The roasted squash, chickpeas, prosciutto, and pecans can also be stored separately in airtight containers. However, the crispy chickpeas and prosciutto will lose some crispness in the refrigerator.

If you’re meal prepping, keep the dressing separate until you’re ready to eat so the kale and crispy toppings don’t become soggy.

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.