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Fall Harvest Salad with Tahini Maple Dijon Dressing

Courtney Crary

Fall Harvest Salad with Tahini Maple Dijon Dressing

This brightly colored kale and farro salad is bursting with fresh herbs, sweet butternut squash, shredded Brussels sprouts, tangy craisins, crisp apples, and crunchy hazelnuts, then drizzled in a zesty, creamy vegan and oil-free dressing. The perfect healthful salad for Thanksgiving dinner or a healthy side dish for fall meals.

Fall Harvest Salad with Tahini Maple Dijon Dressing

Fall Harvest Salad with Tahini Maple Dijon Dressing

Yield: 4
Author:
Prep time: 15 MCook time: 30 MTotal time: 45 M
This brightly colored kale and farro salad is bursting with fresh herbs, sweet butternut squash, shredded Brussels sprouts, tangy craisins, crisp apples, and crunchy hazelnuts, then drizzled in a zesty, creamy vegan and oil-free dressing. The perfect healthful salad for Thanksgiving dinner or a healthy side dish for fall meals.

Ingredients:

For the Tahini Maple Dijon Dressing
  • ¼ cup tahini
  • 1 large lemon, juice of
  • 1-2 cloves garlic, minced
  • 1 Tbsp 100% pure maple syrup
  • 1 Tbsp dijon mustard
  • salt to taste
  • water to thin
For the Fall Harvest Salad
  • 1 5oz box baby kale
  • ½ lbs Brussels sprouts, shredded
  • 1 cup farro (quinoa or brown rice for gluten-free option)
  • 3 cups butternut squash, cut into bite sized pieces
  • ⅓ cup toasted hazelnuts (unsalted), chopped
  • ⅓ cup craisins
  • 1 large apple, diced
  • ½ bunch parsley, chopped
  • ½ bunch cilantro, chopped
  • salt and pepper, to taste

Instructions:

For the Tahini Maple Dijon Dressing
  1. In a small mixing bowl, make the dressing by combining the tahini, lemon juice, minced garlic, maple syrup, and dijon. 
  2. Add water to thin (3-4 Tbsp) to desired consistency.
  3.  Add salt to taste.
For the Fall Harvest Salad
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, toss the butternut squash with a pinch of salt and pepper. Bake on a baking sheet lined with a non-stick silicone mat or parchment paper until the squash is fork-tender (roughly 25-35 min).
  3. Once the squash is tender, set aside to cool.
  4. While the butternut squash is roasting, cook the farro (or gluten-free grain of choice) according to package directions. Once cooked, spread out on a plate and set in the fridge to cool.
  5. Once the farro (or GF grain) and squash has cooled, combine everything but the dressing in a very large salad bowl.
  6. Drizzle the tahini maple dijon dressing over the top. Toss to combine.
  7. Serve as an entree or side salad and enjoy!

Calories

414.32

Fat (grams)

15.37

Sat. Fat (grams)

1.73

Carbs (grams)

67.56

Fiber (grams)

13.85

Net carbs

53.71

Sugar (grams)

25.39

Protein (grams)

11.67

Sodium (milligrams)

359.99

Cholesterol (grams)

0.00
Based on entree-sized servings
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Created using The Recipes Generator

About this salad:

Friends, meet my latest obsession: this salad.  I love having giant, oil-free salads as entrees.  I can go back for seconds (or thirds!)-despite being sufficiently stuffed-without a second thought.  While this salad is an awesome option as an entree, it would work great as a side salad to feed a crowd (I’m lookin’ at you, Thanksgiving dinner).  The leftovers keep well in the fridge for up to 3 days (though you could get 4 days out of it if you add the dressing as needed rather than all at once).  As such, this would be a great option for meal prep. Make it on Sunday afternoon and you’ve got lunch for 2 people for 3 days. Score!



Nutritionally, this salad is a powerhouse.  We have not one, but TWO cruciferous vegetables. They’re packed with fiber AND contain the potent phytochemical, sulforaphane (the consumption of which has been linked to reduced risk of cancer).  We also have loads of antioxidants (and still more fiber) from the craisins, squash, apples, and herbs. The hazelnuts and tahini provide a healthy source of fat (and protein), and the grain provides us with yet MORE fiber and protein.  What I’m trying to say is, if you’re “backed up”, eat this salad. Winky face.



But for real, this is a great example of food being medicine.  


Let’s talk recipe notes.

RECIPE NOTES:

  1. To cut down on prep time, remember that you can always find pre-cut butternut squash at the store.  It is more expensive and comes in wasteful packaging, but it is an option.

  2. This recipe calls for things that are cut, diced, and minced.  While your butternut squash is roasting and your farro is simmering, use the free time to dice up the apple, shred the Brussels sprouts, chop up your herbs, and measure out your craisins and hazelnuts.  Then, whip up the dressing.

  3. Ensure that the squash and farro have cooled before tossing the salad.  You can speed this up by spreading these out on a large baking sheet or plate and popping them in the fridge.  They don’t need to be cold, just not hot. If you do not heed this warning, you will end up with warm, wilted kale (and nobody likes that).


There is nothing better than a salad that surprises you with fresh flavor and texture with every bite.  Every forkful should be a new experience. And I’m proud to have created something that hits that mark.  


Whether you eat this as a side to a tasty soup, at lunch with a sandwich, or as a main course, I hope you enjoy it as much as we have.

Did you make this recipe?? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!


Happy Cooking,

✌️Courtney




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