Fall Harvest Salad with Maple Tahini Dressing

Short description

A vibrant fall-forward salad featuring roasted butternut squash and beets, tender quinoa, creamy avocado and goat cheese, toasted pecans, and hearty kale—all brought together with a sweet and tangy maple tahini dressing.

Why You’ll Love This Recipe

• Seasonal ingredients: Warm roasted veggies and autumn flavors make this perfect for cooler weather.
• Balanced textures: Crunchy pecans, creamy goat cheese and avocado, fluffy quinoa, and hearty greens.
• Nutrient-packed: High in plant-based protein, healthy fats, fiber, and vitamins.
• Flavorful dressing: The maple tahini adds a sweet‑savory dimension with citrus brightness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup chopped kale
• 4 cups spring salad mix
• 1 cup quinoa
• 2 cups water
• 1 small butternut squash (peeled and cubed)
• 3 beets (peeled and cubed)
• 1–2 avocados, sliced or cubed
• Goat cheese (to taste)
• Pecans (to taste)

For the maple tahini dressing:

• ¼ cup tahini
• 2 Tbsp maple syrup
• Juice of ½ lemon
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• ½ tsp garlic powder
• Big pinch of salt
• 2 Tbsp cold water (to thin)

Directions

1. Preheat oven to 400 °F (200 °C) or air fryer to 350 °F (175 °C). Toss the cubed butternut squash and beets with a drizzle of olive oil, salt, and pepper. Roast in the oven for 15–20 minutes or air fry for 20 minutes until tender and lightly caramelized.
2. Meanwhile, rinse the quinoa under cold water until the water runs clear. Combine with 2 cups water in a pot, bring to a boil, then reduce to medium-low heat, cover, and cook for 15 minutes, stirring occasionally to avoid sticking. Fluff with a fork when done.
3. Whisk together the dressing ingredients—tahini, maple syrup, lemon juice, apple cider vinegar, olive oil, garlic powder, salt, and cold water—until smooth and emulsified.
4. Chop the kale and place in a large serving bowl. Drizzle lightly with dressing and massage the kale until it softens and darkens (about 1 minute). Add the spring mix and toss to combine.
5. Add the cooked quinoa, roasted squash and beets, avocado pieces, crumbled goat cheese, and pecans to the bowl. Drizzle with remaining dressing, toss gently, and serve.

Servings and timing

• Serves: 4 as a main dish, 6 as a side
• Prep time: ~10 minutes
• Roasting/quinoa time: ~20 minutes (can overlap)
• Assembly: ~5 minutes
• Total time: ~30–35 minutes

Variations

• Grain swap: Use farro, barley, or brown rice instead of quinoa.
• Protein addition: Add grilled chicken, roasted chickpeas, or baked tofu.
• Cheese alternative: Swap goat cheese for feta or vegan ricotta.
• Dressing twist: Stir in Dijon or a dash of cayenne for extra tang or heat.
• Nut option: Use walnuts or pepitas instead of pecans for crunch.

Storage/reheating

• Store in an airtight container in the fridge for up to 2 days.
• To reheat, gently warm the quinoa and roasted veggies in a skillet or microwave, then toss with fresh greens and avocado. Add dressing just before serving to keep kale crisp.
• Avocado is best added just before eating to prevent browning.

FAQs

Can I prepare components ahead of time?

Yes—roast vegetables and cook quinoa up to two days in advance. Store separately and assemble with fresh greens just before serving.

Can I use frozen beets or squash?

Fresh produces the best texture, but thawed and drained frozen roasted vegetables work in a pinch.

Is the dressing thick—will it coat everything?

It starts creamy but thins nicely with cold water. Adjust thickness with more water or tahini to suit your preference.

How do I massage kale properly?

Drizzle a bit of dressing onto the chopped kale, then use clean hands to rub leaves together for about 1 minute. This softens and removes bitterness.

Can I omit the goat cheese?

Yes—it’s optional. For a vegan version, use dairy-free cheese or simply increase avocado and pecan quantities.

Can the salad be made gluten-free?

Yes—quinoa is naturally gluten-free. Ensure salad mix and dressing ingredients are certified gluten-free if needed.

Will the avocado get soggy if mixed too early?

Add avocado just before serving or stir in last to keep it fresh and flavorful.

How do I keep the salad from getting watery overnight?

Store dressing separately and toss when ready to serve. Keep avocado and goat cheese separate if possible.

Can I substitute leafy greens?

Yes—baby spinach, arugula, or mixed greens can replace kale and spring mix.

Is this salad winter–friendly?

Absolutely—roasted vegetables, quinoa, and nutty finish make it cozy and satisfying in chilly months.

Conclusion

This Fall Harvest Salad with Maple Tahini Dressing is a delightful seasonal dish combining roasted vegetables, quinoa, creamy textures, nuts, and a sweet-savory dressing. Nutritious, visually appealing, and bursting with flavor—it’s a versatile recipe perfect for autumn meals, meal prep, or happy entertaining.

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