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.
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.