Harvest Salad with Lemon Tahini Dressing

Harvest salad with roasted butternut squash, crispy chickpeas, kale, prosciutto, pecans, Parmesan, and lemon tahini dressing

Harvest Salad with Lemon Tahini Dressing

This easy harvest salad combines roasted butternut squash, crispy chickpeas, kale, prosciutto, Parmesan, and maple-glazed pecans with a creamy lemon tahini dressing. It's a flavorful fall salad that's perfect for weeknight dinners, meal prep, or holiday gatherings.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 453kcal

Equipment

Ingredients

Roasted Squash

4 cups butternut squash or sweet potatoes cubed into 1-inch pieces (can also use 20 oz of frozen butternut squash)
1-2 teaspoons olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt

Crispy Chickpeas

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

Candied Pecans

½ cup chopped pecans
1 tablespoon maple syrup

Salad

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

Lemon Tahini Dressing

1/4 cup extra virgin olive oil
3 tablespoons tahini
1/4 cup lemon juice
1 teaspoon Dijon mustard
½ tablespoon Worcestershire sauce
1 small garlic clove minced
½ teaspoon kosher salt or to taste
½ teaspoon black pepper
1-2 tablespoons warm water whisked in at the very end to reach your desired consistency

Instructions

Preheat the Oven: Preheat oven to 425°F.
Roast the Squash: Toss cubed butternut squash or sweet potatoes with olive oil, paprika, garlic powder, and salt. Spread on a parchment paper lined baking sheet and roast for about 30 minutes, or until tender and lightly browned.
Prepare the Chickpeas: Rinse and thoroughly dry the chickpeas. Toss with olive oil, chili powder, garlic powder, and salt. Spread on a separate parchment-lined baking sheet.
Add Prosciutto and Pecans: Place the prosciutto on the chickpea baking sheet. Add the chopped pecans to another section, drizzle with maple syrup, and toss to coat.
Roast: Bake the chickpeas, prosciutto, and pecans for 10 minutes. Remove the pecans, then continue roasting the chickpeas and prosciutto for another 15 minutes, or until crispy.
Make the Dressing: Whisk together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, pepper, and water until smooth. Add 1 tablespoon of water at a time to reach your desired consistency.
Massage the Kale: Add kale to a large bowl with a little dressing. Massage the kale with your hands or tongs for 1–2 minutes, until softened.
Assemble: Add the roasted squash, crispy chickpeas, prosciutto, candied pecans, and Parmesan to the kale. Drizzle with the remaining dressing and toss to combine.
Serve: Serve immediately and enjoy!

Notes

Use pre-cut frozen butternut squash or sweet potatoes to save time. No need to thaw it out, but spread it out on a baking sheet to make sure it has space to cook the moisture out.
Make the dressing and roasted components ahead of time for easier meal prep.
Store the salad components separately and add the dressing just before serving for the best texture.

Nutrition