Fall Harvest Salad with Tahini Maple Dressing
Cook Time
Cook Time
  • 2cups brussel sprout halves
  • 2cups diced butternut squash
  • 2 small beets
  • 4cups kale
  • 1 applediced
  • 1 -2tablesopon olive oil
  • ½cup chopped walnuts or pecans
  • 2tablespoons pepitas or pumpkin seeds
  • 3tablespoon Tahinisesame seed paste
  • 1tablespoon maple syrup
  • 1tablespoon apple cider vinegar
  • 1tablespoon lemon juice
  • 2cloves garlicminced
  • 3-4tablespoons water to thin
  • pinch of salt and pepepr
  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.