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Fall Harvest Salad with Roasted Vegetables and Tahini Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

A vibrant and hearty Fall Harvest Salad featuring roasted brussels sprouts, butternut squash, beets, and carrots combined with fresh greens, fruits, nuts, and a creamy tahini maple dressing. This wholesome salad balances earthy roasted vegetables with sweet and tangy flavors, perfect for a nutritious seasonal meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Roasted Vegetables

  • 1 package brussels sprouts, halved
  • 1 butternut squash, cubed
  • 1 large carrot, peeled and diced
  • 2 medium beets (or 4 small), diced
  • 1/2 medium red onion, sliced
  • 2 tablespoons extra virgin olive oil (for roasting)
  • Salt and pepper, to taste

Salad Base

  • 1 cup kale, chopped
  • 2 cups spinach
  • 1 apple, diced (your choice of variety)
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1 cup pomegranate arils
  • 1 cup goat cheese, crumbled
  • 2 tablespoons extra virgin olive oil (for massaging kale)

Dressing

  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon orange juice
  • 2 garlic cloves, minced

Instructions

  1. Prepare roasted vegetables: Preheat your oven to 425°F (220°C) and line one or two baking trays with parchment paper to prevent sticking.
  2. Prep beets: Trim the ends of the beets, scrub thoroughly to remove dirt, then dice into small, bite-sized pieces for even roasting.
  3. Mix vegetables: In a large mixing bowl, combine the halved brussels sprouts, cubed butternut squash, diced beets, sliced red onion, and diced carrot.
  4. Season vegetables: Add 2 tablespoons of olive oil along with salt and pepper to the vegetable mixture. Toss well to coat all pieces evenly.
  5. Roast vegetables: Spread the coated vegetables in a single layer on the prepared baking tray(s). Roast in the preheated oven for about 30 minutes or until all vegetables are tender and lightly browned, stirring halfway if needed.
  6. Massage kale: Place the chopped kale in a medium bowl, drizzle with 2 tablespoons olive oil, and gently massage using your hands for about 2 minutes until the kale softens and becomes tender.
  7. Assemble salad base: Transfer the massaged kale to a large salad bowl and add spinach, diced apple, pecans, dried cranberries, pomegranate arils, and crumbled goat cheese. Mix gently to combine.
  8. Add roasted vegetables: Allow the roasted vegetables to cool slightly before adding them to the salad bowl to preserve their texture and temperature balance.
  9. Make dressing: In a blender or food processor, combine tahini, maple syrup, orange juice, and minced garlic. Blend until smooth and creamy, adjusting consistency if necessary.
  10. Toss salad: Drizzle the prepared tahini dressing over the salad and gently toss everything together to evenly coat all ingredients with the flavorful dressing.
  11. Serve: Serve the Fall Harvest Salad immediately to enjoy the fresh textures and balanced flavors at their best.

Notes

  • Beets can be wrapped in foil and roasted separately if preferred to avoid flavor mixing during roasting.
  • You can substitute goat cheese with feta or omit for a dairy-free option.
  • For a vegan version, replace goat cheese with a plant-based cheese or toasted nuts.
  • Massage the kale thoroughly to reduce bitterness and increase tenderness.
  • Make the dressing ahead and store in the refrigerator for up to 3 days.
  • Roast vegetables in a single layer to ensure even cooking and browning.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/fall-harvest-salad-with-roasted-vegetables-and-tahini-dressing-recipe/