Description

A vibrant and hearty Fall Harvest Salad featuring roasted brussels sprouts, butternut squash, and beets, combined with fresh kale, apple, crunchy nuts, dried cranberries, and pomegranate arils. Tossed in a creamy, homemade maple tahini dressing, this salad perfectly balances earthy roasted flavors with sweet and tangy notes, making it an ideal nutritious and satisfying meal or side for autumn.

Ingredients

Roasted Vegetables

4 cups halved brussel sprouts
4 cups peeled and diced butternut or acorn squash
4 small beets, diced
1 tsp olive oil for roasting
Pinch of salt and pepper to taste

Salad Base

2 cups tightly packed finely chopped kale
1 apple, diced
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries
1/2 cup pomegranate arils

Maple Tahini 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)

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Instructions

Preheat Oven and Prepare Trays: Preheat your oven to 425°F (220°C) and line one or two baking trays with parchment paper to prepare for roasting the vegetables.
Prepare Brussels Sprouts: Trim the ends off the brussels sprouts and cut them in half. For larger sprouts, quarter them to ensure even cooking.
Prepare Squash: De-seed the butternut or acorn squash and slice into large chunks. Roast the chunks with the skin on; once cooled, peel off the skin and dice. Alternatively, you may halve and seed the squash, roasting face down until tender, then peel and dice. Another option is to peel, dice first, then roast with the other vegetables.
Prepare Beets: Peel and dice the beets into small pieces as they take longer to cook. Roast them with the brussels sprouts and squash, or alternatively, boil or steam them until tender, then cool under cold water before slicing for the salad.
Roast Vegetables: Arrange all the prepared vegetables in an even layer on the sheet pan(s). Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Roast in the oven for 30–40 minutes until all are tender and caramelized.
Prepare Kale: While vegetables roast, wash the kale thoroughly, remove the tough stems, and finely chop the leaves. Place them into a large mixing bowl.
Make Dressing: Blend tahini, maple syrup, apple cider vinegar, lemon juice, garlic, and water together until the dressing is smooth and creamy. Adjust the water to achieve your preferred consistency and season with a pinch of salt.
Assemble Salad: Once the roasted vegetables have cooled slightly, add them to the bowl with kale. Add the diced apple, chopped nuts, dried cranberries, and pomegranate arils. Pour the dressing over the salad and toss everything thoroughly to combine. Serve immediately for optimal freshness and flavor.

Notes

You can boil or steam the beets instead of roasting to save time or adjust flavor.
Adjust the water in the dressing for your desired thickness; more water for a thinner dressing.
Use either walnuts or pecans based on your preference or availability.
The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
To save prep time, roast the vegetables in two ovens or in batches if needed to avoid overcrowding.
For a nut-free version, omit the nuts and add seeds like pumpkin or sunflower seeds instead.