Irresistibly Fresh Fall Harvest Salad with Maple Tahini Dressing
Servings: 4 servings
Calories: 320kcal
A vibrant Fall Harvest Salad with Maple Tahini Dressing that celebrates the colors and flavors of autumn.
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Equipment
- Oven
- Baking sheet
- mixing bowl
- Jar or Container
- Knife
- Cutting Board
Ingredients
For the Salad
- 4 cups Cubed Butternut Squash Substitute with sweet potatoes for a different taste.
- 2 tablespoons Olive Oil Any neutral oil can work as a substitute.
- 1 teaspoon Cinnamon A unique flavor that needs no substitute.
- 1 teaspoon Salt Use kosher or sea salt for the best results.
- 4 cups Lacinato Kale (Dino Kale) Substitute with curly kale if it's unavailable.
- 2 cups Honey Crisp Apples Any sweet apple like Fuji or Gala can be used.
- 1 cup Pomegranate Arils Dried cranberries are a suitable substitute.
- 1 cup Feta Cheese Goat cheese can be swapped for a tangy twist.
- ½ cup Pepitas Sunflower seeds can be a nutty alternative.
For the Maple Tahini Dressing
- ½ cup Tahini Almond butter can be used as an alternative.
- ¼ cup Maple Syrup Honey can be a different sweetness substitute.
- 2 tablespoons Lemon Juice Lime juice offers a zesty alternative.
- 2 tablespoons Red Wine Vinegar Substitute with apple cider vinegar if needed.
- 1 clove Garlic Garlic powder acts as a quick substitute.
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper Adjust according to your taste.
Instructions
Directions
- Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and cinnamon on a lined baking sheet. Roast for 25-30 minutes until the squash is golden brown and tender to the fork.
- In a bowl or jar, mix together tahini, maple syrup, lemon juice, olive oil, red wine vinegar, minced garlic, salt, and pepper. Shake or stir until well combined, adjusting the seasoning to your taste.
- Remove the stems from the lacinato kale and chop the leaves finely. In a bowl, massage the chopped kale with a pinch of salt for a few minutes until it wilts and softens, enhancing its texture.
- In the bowl with the kale, add the roasted butternut squash, sliced honey crisp apples, pomegranate arils, pepitas, and crumbled feta cheese. Gently mix everything together to evenly distribute the ingredients.
- Drizzle the maple tahini dressing over your salad, mix well to combine, and feel free to add any additional toppings you desire. Toss everything together again, and enjoy your vibrant salad!
Notes
For best results, store the salad components separately; add dressing just before serving to prevent the kale from wilting.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 36g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 650mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2700IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg