Fall Harvest Salad with Maple Tahini Dressing

Drizzling a spoon of sauce over a salad with roasted vegetables and kale.

4.96 from 25 votes

Fall Harvest Salad with Maple Tahini Dressing

This vibrant fall harvest salad features the best autumn flavors: squash, apple, kale, brussel sprouts, beets, pomegranate and cranberries. All that topped off with tahini maple dressing? Fall salad perfection.

Prep Time20

Cook Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Salad

4 cups halved brussel sprouts
4 cups peeled and diced butternut or acorn squash
4 small beets diced
1 tsp olive oil for roasting
2 cups tightly packed finely chopped kale
1 apple diced
1/2 cup chopped walnuts or pecans
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

Instructions

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters.
There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts.
For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they're tender, run under cool water and slice for the salad.
Add all the chopped veggies (if you're roasting everything) to a large sheet pan in an even layer (you may need 2 pans), add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender.
Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.
Blend all the dressing ingredients together until smooth and creamy.
Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.

Notes

Oil-Free Option: Toss vegetables with 2-3 tbsp vegetable broth and a pinch of salt and pepper before roasting. A dash of balsamic vinegar and/or maple syrup is yummy too!

Nut-Free Option: Replace walnuts with sunflower seeds or pepitas. Pecans also work, though not nut-free.

Storing: Store leftovers in the fridge in a sealed container for up to 3 days.

Make in Advance: Tahini sauce can be prepared up to 6 days in advance - thin with water if it's too thick after storing. Vegetables can be roasted up to 4 days in advance. Let cool then store in a sealed container until ready to prepare the salad.

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