Fall Harvest Salad with Maple Tahini Dressing

Fall harvest salad with maple tahini dressing is one of my favourite salads to make in the early autumn season. As we start transitioning into more heart comforting food, sometimes I start to crave a big bowl of veggies. This salad is filled with tender quinoa, roasted butternut squash and beets, creamy goat cheese, and a nutty sweet and sour dressing.

Info and tips for fall harvest salad with maple tahini dressing

This salad is completely customizable! If you want some protein grilled chicken or tofu would be amazing. If you’re not a fan of roasted butternut squash and beets then some other great options are pumpkin, brussels sprouts, carrots, cauliflower… whatever vegetable you prefer! Feta is a good substitute for the goat cheese.

If you’re using kale like me, massaging it with some of the dressing will help infuse some of the dressing and also help break down some of the tough fibers, making it easier to chew and digest. For the rest of the salad base I went with a “spring mix”.

Equipment

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This is the Acacia Wooden Salad Bowl I used for this recipe.

Ingredients for fall harvest salad with maple tahini dressing

• 1 cup chopped kale
• 4 cups spring salad mix
• 1 cup quinoa
• 2 cups water
• 1 small butternut squash
• 3 beets
• 1-2 avocados
• goat cheese (as much as you’d like)
• pecans (as much as you’d like)
• 1/4 cup tahini
• 2 tbsp maple syrup
• 1/2 a lemon juiced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• tsp garlic powder
• big pinch of salt
• 2 tbsp cold water

Instructions

1. Cut up the butternut squash and beets into small even sized pieces. Bake at 400 for 15-20 minutes or air fry at 350 for 20 minutes with a drizzle of oil and salt & pepper.
2. Rinse your quinoa until the water runs clear. Add to a pot with the two cups of water and bring to a boil. Turn down the heat to medium-low and cover for 15 minutes. Stir a couple times to make sure none is sticking, and fluff with a fork once done.
3. Start making the maple tahini dressing by combining the tahini, maple syrup, lemon juice, apple cider vinegar, olive oil, garlic powder, salt, and cold water. Mix really well until emulsified.
4. Cut up the kale and add to a large bowl. Pour a little dressing on the kale and massage well. Add the rest of your salad mix and toss.
5. Next add the cooked quinoa, butternut squash, beets, avocado, goat cheese, and pecans. Drizzle the rest of the dressing over top, mix, and enjoy!

See below for a video tutorial!

If you like this recipe be sure to check out these ones!

• Creamy Coconut Lentil Curry
• Double Baked Loaded Sweet Potatoes
• Vegan Curry Butternut Squash Soup

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Fall Harvest Salad with Maple Tahini Dressing

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Nutritious

By Kenna's Cooks – Serves: 4

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

Fall harvest salad with maple tahini dressing is filled with tender quinoa, roasted butternut squash and beets, creamy goat cheese, and a nutty sweet and sour dressing.

Ingredients

• 1 cup chopped kale
• 4 cups spring salad mix
• 1 cup quinoa
• 2 cups water
• 1 small butternut squash
• 3 beets
• 1-2 avocados
• goat cheese (as much as you'd like)
• pecans (as much as you'd like)
• 1/4 cup tahini
• 2 tbsp maple syrup
• 1/2 a lemon juiced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• tsp garlic powder
• big pinch of salt
• 2 tbsp cold water

Instructions

1

Cut up the butternut squash and beets into small even sized pieces. Bake at 400 for 15-20 minutes or air fry at 350 for 20 minutes with a drizzle of oil and salt & pepper.

2

Rinse your quinoa until the water runs clear. Add to a pot with the two cups of water and bring to a boil. Turn down the heat to medium-low and cover for 15 minutes. Stir a couple times to make sure none is sticking, and fluff with a fork once done.

3

Start making the maple tahini dressing by combining the tahini, maple syrup, lemon juice, apple cider vinegar, olive oil, garlic powder, salt, and cold water. Mix really well until emulsified.

4

Cut up the kale and add to a large bowl. Pour a little dressing on the kale and massage well. Add the rest of your salad mix and toss.

5

Next add the cooked quinoa, butternut squash, beets, avocado, goat cheese, and pecans. Drizzle the rest of the dressing over top, mix, and enjoy!