Why You’ll Love This Recipe
This Fall Harvest Salad is a perfect celebration of autumn’s best flavors. Featuring a vibrant mix of roasted squash, brussel sprouts, beets, apple, and kale, all topped with a creamy maple tahini dressing, this salad is both nourishing and packed with delicious seasonal ingredients. Whether you’re hosting a fall dinner or just need a refreshing meal, this salad provides a perfect balance of sweetness, crunch, and earthiness. It’s also versatile, with easy options for customizing based on dietary preferences, such as nut-free or oil-free versions. It’s hearty enough to stand alone as a meal or serve as a beautiful side dish.
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 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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper. You may need two trays.
- Trim the ends of the brussel sprouts and cut them in half. If any sprouts are large, cut them into quarters.
- Roast the squash by either:
- Removing the seeds, slicing it into large chunks, roasting, and removing the skin afterward, or
- Cutting the squash in half, removing the seeds, and roasting it face-down until tender, then peeling and dicing, or
- Peeling and dicing the squash before roasting with the brussel sprouts.
- Peel, dice, and roast the beets. Make sure to dice them smaller as they take longer to cook than the other vegetables. Alternatively, steam or boil the beets until tender, then cool and slice.
- Place all the chopped vegetables on the sheet pan(s), drizzle with 1 tsp of olive oil, and season with a pinch of salt and pepper. Roast for 30-40 minutes until tender.
- While the vegetables are roasting, wash the kale, remove the thick stems, and finely chop. Add it to a large mixing bowl.
- Blend all the dressing ingredients until smooth and creamy, adjusting with water to reach your desired consistency.
- Once the vegetables are roasted, add them to the mixing bowl with the kale. Top with the maple tahini dressing and toss gently to combine.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Oil-Free Option: Replace the olive oil with vegetable broth or a splash of balsamic vinegar for roasting. For added sweetness, drizzle with a bit of maple syrup before roasting.
- Nut-Free Option: Swap out the walnuts with sunflower seeds or pepitas, or you can simply omit them. Pecans work as a nut-free alternative but are not suitable for strict nut-free diets.
- Add More Veggies: Feel free to add roasted carrots, sweet potatoes, or parsnips to the salad for more variety and flavor.
Storage/Reheating
- Storage: Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Note that the kale may wilt slightly, but the flavors will continue to develop.
- Reheating: This salad is best served fresh, but you can warm the roasted vegetables if preferred. Store the dressing separately and toss just before serving.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the vegetables up to 4 days in advance and store them in the fridge. The tahini dressing can also be made up to 6 days in advance. Just store the dressing separately and thin with water if needed before serving.
Can I use other types of squash?
Absolutely! While butternut and acorn squash are recommended, you can use any type of winter squash, like kabocha or delicata, depending on availability.
Can I make this recipe without tahini?
If you’re not a fan of tahini, you can substitute with a creamy dressing base like almond butter or cashew butter. You can also use a yogurt-based dressing for a lighter version.
What if I don’t like beets?
If you’re not fond of beets, you can easily replace them with roasted sweet potatoes or carrots, which will still provide a lovely sweetness to balance the dish.
How do I keep this salad fresh if I’m taking it to a potluck?
To keep the salad fresh, consider storing the dressing separately and tossing it with the vegetables just before serving. This prevents the kale from wilting too early.
Can I add protein to this salad?
Yes, you can add grilled chicken, roasted chickpeas, or even crispy tofu for added protein and texture.
Is this salad vegan?
Yes, this Fall Harvest Salad is vegan as long as you ensure that the tahini dressing is made without any non-vegan ingredients.
Can I use frozen squash?
Fresh is ideal for roasting, but if you only have frozen squash, make sure to thaw it completely and drain any excess water before roasting to avoid sogginess.
How do I make the dressing thicker?
If the tahini dressing is too thin, simply add more tahini or reduce the amount of water you add to the mixture. You can also use a thicker nut butter to achieve a creamier consistency.
Can I add other fruits to this salad?
Yes, feel free to add fruits like pears or figs to complement the roasted vegetables and enhance the salad’s sweetness.
Conclusion
This Fall Harvest Salad with Maple Tahini Dressing is a delightful way to embrace the flavors of the season. Roasted squash, brussel sprouts, and beets combine perfectly with the crispness of kale and the sweetness of apple, pomegranate, and cranberries. Drizzled with a creamy, tangy maple tahini dressing, this salad is a nutrient-packed dish that’s sure to become a fall favorite. Whether served as a main or a side, it’s a wholesome and delicious addition to any autumn meal.
Fall Harvest Salad with Maple Tahini Dressing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad, Vegan, Fall
- Method: Roasting, Blending
- Cuisine: American, Vegan
Description
Celebrate autumn with this vibrant Fall Harvest Salad with Maple Tahini Dressing! A perfect blend of roasted squash, beets, brussel sprouts, and kale, topped with a creamy, tangy maple tahini dressing. This salad is hearty, nourishing, and versatile, making it ideal as a meal or a festive side dish. Customizable and packed with seasonal flavors, it’s the perfect choice for any fall occasion!
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 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
-
Oil-Free Option: Replace the olive oil with vegetable broth or a splash of balsamic vinegar for roasting. Drizzle with maple syrup before roasting for added sweetness.
-
Nut-Free Option: Swap walnuts with sunflower seeds or omit them entirely. Pecans are a good alternative for those not strictly avoiding nuts.
-
Add More Veggies: Feel free to add roasted carrots, sweet potatoes, or parsnips for variety.
Notes
Oil-Free Option: Replace the olive oil with vegetable broth or a splash of balsamic vinegar for roasting. Drizzle with maple syrup before roasting for added sweetness.
Nut-Free Option: Swap walnuts with sunflower seeds or omit them entirely. Pecans are a good alternative for those not strictly avoiding nuts.
Add More Veggies: Feel free to add roasted carrots, sweet potatoes, or parsnips for variety.
