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Fall Harvest Salad with Maple Tahini Dressing

Fall Harvest Salad with Maple Tahini Dressing
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

There is nothing better in the fall than roasted vegetables in a delicious green salad.

This Fall Harvest Salad with Maple Tahini Dressing is a mixture of kale and spinach, roasted butternut squash, beets, Heinen’s halved brussels sprouts (for a time-saving shortcut!), carrots and red onion, sweet local apples, dried cranberries, pomegranate arils and goat cheese.

The maple tahini dressing is a mixture of SoCo tahini, Heinen’s pure organic maple syrup and Heinen’s fresh squeezed orange juice, which results in a sweet and nutty dressing that pairs beautifully with the fall elements in the salad.

Fall Harvest Salad with Maple Tahini Dressing

I like to serve this salad as a side at a holiday gathering, or as a hearty and healthy lunch or dinner. It is the perfect mixture of fall flavors in one salad.

Fall Harvest Salad with Maple Tahini Dressing

Fall Harvest Salad with Maple Tahini Dressing

Ingredients

For the Salad

  • 1 package Heinen's halved brussels sprouts
  • 1 package Heinen's cubed butternut squash
  • 1 large carrot, peeled and diced
  • 2 medium beets or 4 small beets, diced
  • 1/2 medium red onion, sliced
  • 4 Tbsp. Heinen's extra virgin olive oil, divided
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 cup kale, chopped
  • 2 cups spinach
  • 1 apple of choice, diced
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1 cup pomegranate arils
  • 1 cup goat cheese, crumbled

For the Maple Tahini Dressing

  • 1/4 cup SoCo Tahini
  • 1 Tbsp. Heinen’s pure organic maple syrup
  • 1 Tbsp. Heinen's fresh squeezed orange juice
  • 2 garlic cloves, minced

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need two trays).
  2. Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces.
  3. Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl.
  4. Add 2 Tbsp. of olive oil, salt and pepper to the vegetables and mix well.
  5. Spread the vegetables and squash evenly on the baking sheet. Roast in the oven for 30 minutes, or until tender.
  6. Add the kale to a medium-size mixing bowl. Add 2 Tbsp. of olive oil and massage with your hands for two minutes to tenderize the kale.
  7. Add the kale to a large salad bowl. Add the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
  8. Once the vegetables are done roasting, let them cool, then add them to the salad.
  9. Blend all the salad dressing ingredients together until smooth.
  10. Drizzle the tahini dressing over the salad and gently toss. Serve immediately.

 

TIPS: This salad doesn’t hold up well as leftovers. I you aren’t eating it right away I would put the roasted vegetables and the goat cheese on the side until you are ready to serve.

This salad also works nicely as a warm salad with the warm vegetables added in once they are out of the oven.

Fall Harvest Salad with Maple Tahini Dressing

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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