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 brussles, 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 whole, with the skin on, then peeled and diced it to add to the salad.
- 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.
- Roasted beets. I don’t know if you could call these roasted or steamed beets. I wanted to cook them at the same time as the squash and brussels but I knew they’d take longer, so I chopped them up, wrapped them in tin foil and placed in the oven in a little beet packet. I added salt, pepper and a tiny drizzle of balsamic vinegar and maple syrup. You can do the same or just leave them plain.
- 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.
Fall Harvest Salad with Maple Tahini Dressing
This Fall harvest salad features the best Fall flavours: squash, apple, kale, brussel sprouts, beets, pomegranate and cranberries. All that topped off with a sweet and tangy tahini maple dressing? Perfection.
For the Salad
- 4 cups halved brussel sprouts, roasted
- 4 cups diced roasted squash (butternut, kabocha or acorn)
- 4 small beets, diced
- 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 400 degrees until tender.
- To Roast the Squash. There are a few different ways you can do this but I de-seeded my squash 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. You can cook it at the same time as the brussel sprouts.
- To Cook the Beets. I diced up 4 small beets, wrapped them in tin foil with a little balsamic vinegar and maple syrup and placed them in the oven with the brussels and squash. Let them cook in the tin foil until tender. If you prefer, just add a little splash of water to the tin foil instead of balsamic and vinegar.
- To Make the Dressing. Add all the dressing ingredients to a blender and mix until smooth and creamy. I like my Ninja single-serve cup or immersion blender for this.
- 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.