Are you feeling like you are always hungry with this pregnancy? It could be a sign that you aren’t getting enough fiber or fat, nutrients responsible for making us feel satiated after meals. This fall salad is loaded with seasonal veggies that pack fiber and a healthy source of fat from tahini, a paste made of ground sesame seeds. This salad is quite filling on it’s own but you could also serve it as a side to pair with a protein of your choice.

Fall Harvest Salad with Tahini Maple Dressing
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Cook Time 30 minutes
Servings
people
Ingredients
  • 2 cups brussel sprout halves
  • 2 cups diced butternut squash
  • 2 small beets
  • 4 cups kale
  • 1 apple diced
  • 1 -2 tablesopon olive oil
  • ½ cup chopped walnuts or pecans
  • 2 tablespoons pepitas or pumpkin seeds
  • 3 tablespoon Tahini sesame seed paste
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 3-4 tablespoons water to thin
  • pinch of salt and pepepr
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 cups brussel sprout halves
  • 2 cups diced butternut squash
  • 2 small beets
  • 4 cups kale
  • 1 apple diced
  • 1 -2 tablesopon olive oil
  • ½ cup chopped walnuts or pecans
  • 2 tablespoons pepitas or pumpkin seeds
  • 3 tablespoon Tahini sesame seed paste
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 3-4 tablespoons water to thin
  • pinch of salt and pepepr
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Instructions
  1. Preheat oven to 400 degrees and prepare a baking sheet.
  2. Wash and half brussel sprouts, removing any bad outer leaves. Peel and cube butternut squash. Add both veggies to a medium mixing bowl and toss with olive oil and a dash of salt and pepper.
  3. Wash and dice beets into bite sized pieces. Make a pouch with a piece of foil and add beets to pouch with a drizzle of olive oil and 1 tsp of water to steam. Add to oven and roast with brussel sprouts and squash for about 30 minutes.
  4. While veggies roast, wash and chop kale and apple. Chop walnuts or pecans.
  5. Make dressing by combining last 7 ingredients in a blende or whisk in a mixing bowl.
  6. Remove roasted veggies and toss with kale, nuts, apple and dressing in a large bowl. Sprinkle with pepitas and serve.
Recipe Notes

Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh

Recipe adapted from Running on Real Food blog.