Fall Harvest Salad with Maple Tahini Dressing
This Fall Harvest Salad with Maple Tahini Dressing is made with all the best Fall ingredients. We’re talking butternut squash, brussel sprouts, apple, beets, cranberries and pomegranate all topped off with a simple but perfectly sweet and tangy maple tahini dressing. This salad is vegan, gluten-free, oil-free and absolutely loaded with nutrition. This beautiful, Fall salad would be lovely served with your Thanksgiving meal.
Eating seasonal produce is a great way to enjoy the beautiful bounty each season has to offer. Fall is one of my favourite times of year for fruits and vegetables. Check out this list of beautiful, nutritious, in-season Fall produce:
- brussel sprouts
And that’s just a sampling of what Fall has to offer.
Although we have access to most vegetables year-round it’s still a good a idea to shop seasonally to take advantage of produce at its freshest and most nutritious and save money while you’re at it.
Fall Harvest Salad with Maple Tahini Dressing
I really went for it with Fall ingredients in this salad. Here’s what we got:
- Raw kale. I de-stemmed and very finely chopped a bunch of fresh kale. Once mixed in with the warm squash and brussels, it will soften up just perfectly.
- Roasted squash. I used a mixture of kabocha and acorn squash but you can use any kind of squash you like. I roasted my squash in large chunks, with the skin on, then peeled and diced it to add to the salad. You can also roast them whole, face down until easily pierced with a fork, then let cool until the skin comes off easily or peel them before cooking, chop and roast in chunks. I cook my squash at 425 degrees.
- Roasted brussel sprouts. I chopped my brussel sprouts in half, drizzled with a bit of olive oil, salt and pepper and roasted in the oven at the same time as the squash.
- Steamed beets. I peeled and chopped 4 small beets and steamed them stovetop until tender. You could also boil them, roast them whole wrapped in tin foil or roast them chopped in a pan. If roasting, try tossing them with a splash of balsamic vinegar, pure maple syrup and olive oil and a pinch of salt and pepper.
- Diced apple. So many apples to choose from! My local natural grocery store has at least 20 varieties of apples in-store right now, all local and organic. You can use any kind of apple you want for this salad. If you can get your hands on some locally grown, organic apples, go for it!
- Pomegranate. I recently discovered frozen pomegranate arils and my life was changed forever. I rarely used to buy pomegranates because I couldn’t be bothered, even though I love them. Fresh pomegranate is in-season late Fall, so you should be able to find it in stores, if not, check out your frozen foods section to see if you can find packaged arils. Game-changer.
- Dried cranberries. I used Patience Fruit & Co. Cranberries in this salad. These are the best dried cranberries I have ever come across. They are sweetened naturally with apple juice and are amazingly plump and delicious. Whatever cranberries you use, make sure they have no added oil or sugar.
- Chopped walnuts. I went with walnuts for this salad but some other good options would be pecans, pumpkin seeds or sunflower seeds.
- Tahini Maple Dressing. Basically the best dressing ever. Sweet, tangy, garlicky, tahini-y…perfect. I decided to leave mine super thick and creamy but if you’d prefer, you can add a bit of extra water thin it out. If you want to switch out the dressing, this would also be great with my Balsamic Vinaigrette.
For the Salad
- 4 cups halved brussel sprouts, roasted
- 4 cups diced, squash of choice such as acorn, butternut or kabocha, roasted
- 4 small beets, diced and roasted, steamed or boiled
- 2 cups tightly packed, finely chopped kale
- 1 apple, diced
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
For the Tahini Maple Dressing
- 5 tbsp (75 g) tahini
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 3 cloves garlic
- 4–6 tbsp water, to reach desired consistency
- pinch of salt, to taste
- To Roast the Brussel Sprouts. Place the halved brussel sprouts on a pan, drizzle with a bit of olive oil, salt and pepper and roast at 425 degrees until tender, about 30 minutes.
- To Roast the Squash. There are a few different ways you can cook squash but for this recipe I de-seeded it and roasted it in large chunks on a pan until tender. Once it was cooked, I peeled off the skin and diced it for the salad. I used 2 cups of kabocha squash and 2 cups of acorn squash, cooked at the same time as the brussel sprouts.
- To Cook the Beets. I peeled and chopped the beets and steamed them until tender. You can also boil them or roast them in the oven at the same time as the brussels and squash.
- To Make the Dressing. Add all the dressing ingredients to a blender and mix until smooth and creamy.
- To Assemble the Salad. Place everything in a large bowl, top with the dressing and mix well. Serve immediately or store in the fridge for up to 4 days.
Keywords: bowl, healthy