Fall Harvest Salad with Maple Tahini Dressing

Fall Harvest Salad with Maple Tahini Dressing

5 from 2 votes

Nicole Modic

Prep Time 15

Cook Time 25

Total Time 40

SERVES

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Say goodbye to boring salads, and hello00 to my Fall Harvest Salad with Maple Tahini Dressing. This is THE ultimate salad for fall, loaded with tons of vibrant, fresh veggies, crisp fruit, and a little cheese. Oh, and not to mention, my maple tahini dressing that is absolutely to die for. If you've been looking for a good salad recipe, then look no further: you've found it!

Ingredients

For the Butternut Squash

2 ½ Cups Cubed Butternut Squash about 1/2 inch thick pieces
3 Tablespoons Olive Oil
¾ Teaspoon Cinnamon
1 Teaspoon Salt

For the Salad:

2 Bunches Lacinato Kale (aka Dino Kale) thinly chopped
2 Honey Crisp Apples thinly sliced
1 Cup Pomegranate Arils
¾ Cup Feta Cheese crumbled
⅓ Cup Pepitas

For the Dressing:

3 Tablespoons Tahini
2 Tablespoons Maple Syrup
¼ Cup Lemon Juice
⅓ Cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 Clove Garlic mashed
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper

Instructions

First, prepare the butternut squash. Preheat your oven to 400 F and line a baking sheet with parchment. Place your butternut squash on the baking sheet, and coat evenly with the olive oil, salt, and cinnamon.
Place in oven and roast for 25-30 minutes, stirring once, or until squash is golden brown and fork tender. Don’t overcook it or it will get mushy.
Next, prepare the dressing. Mix all of the dressing ingredients together in a bowl, or add to a mason jar, and cover, and shake well. You can open the jar, taste, and adjust the seasonings to your liking, if needed.
Now, let’s get started on the salad, beginning with the kale.
Remove the kale leaves from the stems (the stems are bitter, so feel free to compost them or save them for a veggie stock). Fold up the kale leaves tightly and chop them pretty thin, into about ¼-½ inch pieces.
Add the kale to a large bowl. Then add a pinch of salt and use your hands to massage the kale VERY WELL, until the leaves begin to wilt; this will help the kale soften and take on less of a bitter flavor.
Add the cooked butternut squash, sliced apples, pomegranate, pepitas, and feta to the bowl.
Next, add the dressing and coat the salad well.
Plate and garnish with more toppings as desired, such as more apples, pepitas, or cheese. Toss again, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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