Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fall Harvest Salad with Pumpkin Tahini Dressing


  • Author: Jennifer McDaniel

Ingredients

Scale

For the Pumpkin Tahini Dressing:

  • 1/2 c. plain Greek-style yogurt
  • 1/4. c. tahini paste
  • 3 T. apple cider vinegar
  • 2 T. olive oil
  • 3 T. maple syrup
  •  c. pumpkin puree
  • 2 cloves garlic
  • ½ t. salt
  • ¼ t. dried thyme leaves
  • ¼ t. cinnamon
  • 1/4 –1/2 c. water to thin – as needed

For the Salad:

  • 1 large butternut squash
  • Olive oil, maple syrup, cinnamon, and salt for roasting

Salad Ingredients 

  • 2 apples, medium-sized dice
  • 1/2 c. toasted pecans
  • 1/2 c. pumpkin seeds
  • 1/2 c. dried cherries
  • 1314 ounces bagged lettuce (options: mixed salad greens, a broccoli/cabbage/kale slaw, shaved brussels sprouts, any other cole slaw mix) *Sunflower Crunch is 13.6 oz.

Instructions

Dressing:

  1. Using an immersion blender or blender, blend all dressing ingredients together. Place in refrigerator until ready to use.

Butternut Squash:

  1. Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside.
  2. Place chopped squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with cinnamon and salt to your liking. Toss to coat.
  3. Bake at 400°F for about 20 minutes, until soft and caramelized, flipping halfway through. If you prefer a crispier outside, cook for longer.

Salad Assembly:

  1. Once the squash has cooked and cooled, place in a large salad bowl with the remaining ingredients. Add desired amount of Pumpkin Tahini dressing and toss gently.

Notes

If you like a lot of “green” in your salad, use 2 bags of pre-packaged salad greens.