Fall Harvest Salad with Maple Tahini Dressing
Ingredients
- 4 cups Brussels sprouts halved
- 2 cups sweet potatoes peeled and diced
- 2-3 cups butternut squash peeled and diced
- 4 large beets cooked, peeled, and diced
- 1 large apple peeled, cored, and diced
- 1/2 cup walnuts chopped
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils optional
Maple Tahini Dressing
- 5 TBSP tahini
- 2 TBSP maple syrup
- 2 TBSP apple cider vinegar
- 1 TBSP lemon juice freshly-squeezed
- 1-2 cloves garlic minced
- 4-6 TBSP water or enough to thin mixture out
- 1 1/2 cups kale or baby spinach tightly packed and sliced thinly
Instructions
- Preheat oven to 425 degrees F. Line 2 baking sheets with foil or silicone baking mats. Drizzle each with about 1 TBSP olive oil.
- Spread the sweet potatoes and/or squash on one baking sheet, and spread the beets and Brussels sprouts on the second baking sheet. Season with salt, if desired, and toss to coat in the oil.
- Roast the veggies for 40 or so minutes, or until tender and cooked through. Remove from oven.
- While veggies are roasting, prepare the dressing: whisk together the tahini, maple syrup, vinegar, lemon juice, and garlic. Add cold water 1 TBSP at a time and mix until dressing is thinned out and pourable. This step can also be done in advance, and the dressing can be kept in the refrigerator. Simply remove from the fridge and bring to room temperature about one hour before starting.
- Finely slice the kale into small pieces (or if using spinach, tear into pieces), and lightly massage in olive oil and sea salt to soften. Or, you can also add it to a medium skillet and sauté it lightly until softened.
- Combine the kale (or spinach) with the remaining salad ingredients and toss well. Pour about half of the dressing over top (add more water if it has thickened), mix well, and then pour the remaining dressing on top. Mix everything up one last time, and then serve.
Notes
If you are not a fan of kale, you can also use baby spinach as an alternative. I have made it both ways and liked them both!
Instead of doing half sweet potatoes and half squash, you can also do one or the other. Just aim for having about 4-5 cups of whichever one you choose to use.