Fall Harvest Salad with Maple Tahini Dressing



INGREDIENTS
For the Salad


  1. 4 cups halved brussel sprouts, roasted
  2. 4 cups diced, squash of choice such as acorn, butternut or kabocha, roasted
  3. 4 small beets, diced and roasted, steamed or boiled
  4. 2 cups tightly packed, finely chopped kale
  5. 1 apple, diced
  6. 1/2 cup chopped walnuts
  7. 1/2 cup dried cranberries
  8. 1/2 cup pomegranate arils


For the Tahini Maple Dressing


  1. 5 tbsp (75 g) tahini
  2. 2 tbsp maple syrup
  3. 2 tbsp apple cider vinegar
  4. 1 tbsp fresh lemon juice
  5. 3 cloves garlic
  6. 4–6 tbsp water, to reach desired consistency
  7. pinch of salt, to taste



 INSTRUCTIONS


  • 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 425 degrees until tender, about 30 minutes.
  • To Roast the Squash. There are a few different ways you can cook squash but for this recipe I de-seeded it and roasted it in large chunks on a pan until tender. Once it was cooked, I peeled off the skin and diced it for the salad. I used 2 cups of kabocha squash and 2 cups of acorn squash, cooked at the same time as the brussel sprouts.
  • To Cook the Beets. I peeled and chopped the beets and steamed them until tender. You can also boil them or roast them in the oven at the same time as the brussels and squash.
  • To Make the Dressing. Add all the dressing ingredients to a blender and mix until smooth and creamy.
  • To Assemble the Salad. Place everything in a large bowl, top with the dressing and mix well. Serve immediately or store in the fridge for up to 4 days.


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