FALL HARVEST SALAD WITH MAPLE TAHINI DRESSING


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
  1. 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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