Name: Fall Harvest Salad with Maple Tahini Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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); ¼ cup tahini (dressing); 2 Tbsp maple syrup (dressing); Juice of ½ lemon (dressing); 1 Tbsp apple cider vinegar (dressing); 1 Tbsp olive oil (dressing); ½ tsp garlic powder (dressing); Big pinch of salt (dressing); 2 Tbsp cold water (dressing)

Description

This Fall Harvest Salad with Maple Tahini Dressing combines warm roasted butternut squash and beets, fluffy quinoa, creamy avocado and goat cheese, crunchy pecans, and hearty greens with a sweet and tangy maple tahini dressing. It’s a nourishing and beautiful seasonal salad perfect for autumn.

Ingredients

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)

¼ cup tahini (dressing)

2 Tbsp maple syrup (dressing)

Juice of ½ lemon (dressing)

1 Tbsp apple cider vinegar (dressing)

1 Tbsp olive oil (dressing)

½ tsp garlic powder (dressing)

Big pinch of salt (dressing)

2 Tbsp cold water (dressing)

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Instructions

Preheat oven to 400 °F (200 °C) or air fryer to 350 °F (175 °C). Toss cubed squash and beets with olive oil, salt, and pepper. Roast for 15–20 minutes or air fry until tender and caramelized.
Rinse quinoa under cold water. Cook with 2 cups water: bring to boil, then simmer covered 15 minutes. Fluff with a fork.
Whisk together tahini, maple syrup, lemon juice, vinegar, olive oil, garlic powder, salt, and water until smooth.
Massage chopped kale with a little dressing in a large bowl until softened. Add spring mix and toss.
Add quinoa, roasted veggies, avocado, goat cheese, and pecans. Drizzle with dressing and gently toss. Serve immediately.

Notes

Prepare quinoa and veggies ahead for quick assembly.
Use walnuts or pepitas if preferred over pecans.
Add protein like grilled chicken or tofu for a heartier meal.
Dressing consistency can be adjusted with more water or tahini.
Add avocado and dressing just before serving to keep fresh.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 main dish portion
Calories: 420
Sugar: 9g
Sodium: 210mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 11g
Cholesterol: 15mg