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.

Recipes by Running On Real Food

INGREDIENTS

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

INSTRUCTIONS

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 400 degrees until tender.

Next

Share this post