FALL HARVEST SALAD WITH MAPLE TAHINI DRESSING #vegetarian #thanksgiving

FALL HARVEST SALAD WITH MAPLE TAHINI DRESSING #vegetarian #thanksgiving

This Fall Harvest Salad with Maple Tahini Dressing is made with all the best Fall fixings. We're talking butternut squash, brussel grows, apple, beets, cranberries and pomegranate all finished off with a straightforward yet consummately sweet and tart maple tahini dressing.

This plate of mixed greens is veggie lover, without gluten, sans oil and totally stacked with nourishment. This wonderful, Fall plate of mixed greens would be dazzling presented with your Thanksgiving supper.

Eating occasional produce is an incredible method to appreciate the lovely abundance each season brings to the table. Fall is one of my preferred occasions of year for products of the soil.

Also Try Our Recipe : Grilled Eggplant

FALL HARVEST SALAD WITH MAPLE TAHINI DRESSING #vegetarian #thanksgiving

INGREDIENTS
For the Salad

  • 4 cups halved brussel sprouts, roasted
  • 4 cups diced, squash of choice such as acorn, butternut or kabocha, roasted
  • 4 small beets, diced and roasted, steamed or boiled
  • 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 425 degrees until tender, about 30 minutes.
  2. To Roast the Squash. There are a few different ways you can cook squash but for this recipe I de-seeded it and roasted it in large chunks on a pan until tender. Once it was cooked, I peeled off the skin and diced it for the salad. I used 2 cups of kabocha squash and 2 cups of acorn squash, cooked at the same time as the brussel sprouts.
  3. To Cook the Beets. I peeled and chopped the beets and steamed them until tender. You can also boil them or roast them in the oven at the same time as the brussels and squash.
  4. To Make the Dressing. Add all the dressing ingredients to a blender and mix until smooth and creamy.
  5. To Assemble the Salad. Place everything in a large bowl, top with the dressing and mix well. Serve immediately or store in the fridge for up to 4 days.

For more detail : bit.ly/2quacYv

Read More Our Recipe : SPINACH DIP BITES

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