Fall Harvest Maple Tahini (Printable Version)
# What You'll Need:
→ For the Salad
01 -
4 cups halved Brussels sprouts
02 -
4 cups peeled and diced butternut or acorn squash
03 -
4 small beets, diced
04 -
1 tsp olive oil for roasting
05 -
2 cups finely chopped kale, tightly packed
06 -
1 apple, diced
07 -
1/2 cup chopped walnuts or pecans
08 -
1/2 cup dried cranberries
09 -
1/2 cup pomegranate arils
→ For the Tahini Maple Dressing
10 -
5 tbsp (75 g) tahini
11 -
2 tbsp maple syrup
12 -
2 tbsp apple cider vinegar
13 -
1 tbsp fresh lemon juice
14 -
3 cloves garlic
15 -
4-6 tbsp water to reach desired consistency
16 -
Pinch of salt to taste
# Step-by-Step Directions:
01 -
Preheat the oven to 425°F and line a baking tray with parchment paper. You may need two trays.
02 -
Cut the ends off the Brussels sprouts and slice each in half. For larger ones, cut them into quarters.
03 -
Remove seeds from the squash, slice into large chunks, and roast. After cooling, peel the skin and dice. Alternatively, cut the squash in half, remove the seeds, and roast face-down on a pan until fork-tender, then dice.
04 -
Peel and dice the beets into small pieces for roasting with other vegetables. Alternatively, boil or steam chunks until fork-tender, then cool and slice.
05 -
Place all prepared vegetables on a large baking sheet in an even layer. Drizzle with 1 tsp olive oil, season with salt and pepper, and roast for 30-40 minutes until tender.
06 -
Wash the kale, remove the thick stems, finely chop the leaves, and add to a large mixing bowl.
07 -
Blend the tahini, maple syrup, apple cider vinegar, lemon juice, garlic, water, and salt until smooth and creamy.
08 -
Once vegetables are roasted, add them to the bowl with kale. Top with the apple, walnuts, cranberries, pomegranate arils, and dressing. Toss well to combine and serve immediately.
# Helpful Notes:
01 -
For an oil-free option, toss vegetables with vegetable broth and season before roasting.
02 -
For a nut-free option, use sunflower seeds or pepitas instead of walnuts.
03 -
The salad can be stored in the refrigerator for up to 3 days.
04 -
The tahini dressing can be prepared up to 6 days in advance.