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.
Author: Running On Real Food
INGREDIENTS
For the Salad
- 4 cups halved brussel sprouts, roasted
- 4 cups diced roasted squash (butternut, kabocha or acorn)
- 4 small beets, diced
- 2 cups tightly packed, finely chopped kale
- 1 apple, diced
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
For the Tahini Maple Dressing
- 5 tbsp (75 g) 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
- 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 400 degrees until tender.
You can visit runningonrealfood.com for full instructions.
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