Fall Harvest Salad with Maple Tahini Dressing

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Salad, Entree
  • Cuisine: Vegan, Gluten-Free

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, 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
  • 46 tbsp water, to reach desired consistency
  • pinch of salt, to taste


  1. 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.
  2. 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.
  3. 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.
  4. To Make the Dressing. Add all the dressing ingredients to a blender and mix until smooth and creamy.
  5. 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