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Fall Harvest Salad with Pumpkin Tahini Dressing

  • Author: Jennifer McDaniel



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.



  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.


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