The final powerhouse Fall Salad made with leafy kale, protein-packed quinoa, crisp apples, roasted butternut squash, spiced pepitas and pecans, all drizzled in probably the most scrumptious maple tahini dressing!
Oh how I look ahead to making fall salads each season and this one is a complete winner! This protein-packed salad is loaded with all of your fall favorites like roasted butternut squash, fluffy quinoa, leafy kale, contemporary reduce apple slices, roasted pepitas and pecans, all tossed in a scrumptious maple tahini dressing! I do know. There is A LOT occurring right here, however belief me, each step is price it!
This salad is a powerhouse of a meal and the most effective half is you’ll be able to serve this salad heat or chilly which makes it nice for meal prep! I could make this on a Sunday and have my lunches deliberate out for many of the week. The maple tahini dressing alone is a MUST and one it is best to preserve readily available all season lengthy. This recipe is gluten-free, dairy-free, and vegan, and really has one thing for everybody!
Here’s What You’ll Need
Leafy greens – I used kale, however any number of kale or leafy greens will work on this salad
Cooked quinoa – any number of quinoa will work and you’ll even make the quinoa a day or two forward of time
Butternut squash – this makes the salad so filling and scrumptious, you possibly can additionally roast candy potato or different squash
Apples – is it even fall in the event you don’t have apples?? These add some sweetness to the salad and I want utilizing Honeycrisp for that candy/tart combo
Nuts and seeds – I added pecans and pepitas which I roasted with slightly olive oil, maple syrup, cinnamon and cayenne, these add a pleasant crunch to the salad. You may additionally use walnuts, almonds or sunflower seeds
Dried cranberries – these add little pops of sweetness all through the salad alongside with some added shade. You may additionally use pomegranate arils which I couldn’t discover on the retailer simply but, however they’re my favourite in fall salads!
Maple Tahini Dressing – yow will discover the recipe for that is under!
How to Roast Butternut Squash
Roasting butternut squash is tremendous easy and tastes completely scrumptious! First, you’ll need to peel and slice the butternut squash into 1-inch cubes and toss them in a bowl with olive oil, cinnamon, cayenne, salt and pepper, mixing effectively till the squash is evenly coated. Next, switch the butternut squash cubes onto a sheet pan sprayed with non-stick spray and roast within the oven at 400 levels F for 25 to half-hour, flipping the squash midway by means of. The butternut squash is completed when it’s fork tender and beginning to brown.
How to Cook Fluffy Quinoa
I like including quinoa to my salads as a result of it’s packed with protein and provides nice texture! To make completely fluffy quinoa, pour vegetable broth (or water) right into a medium saucepan and add quinoa. Pro tip: I like to make use of vegetable or hen broth when making my quinoa as a result of it’s such a easy approach so as to add a lot extra taste to your quinoa! Bring the quinoa to a boil, cowl and cut back the warmth and permit the quinoa to simmer for about 13 minutes. Take the quinoa off the warmth, conserving it lined, and permit it to take a seat for about 5 minutes then fluff quinoa with a fork.
That’s it! Super straightforward and such a terrific addition to any salad. Feel free to make the quinoa forward of time and simply add it to your salad everytime you’re able to assemble. Quinoa will preserve within the fridge for as much as 7 days so it’s any straightforward factor to prep beforehand.
What You Need for the Maple Tahini Dressing
Apple cider vinegar
Salt and pepper
Prepping and Storing
This salad will final within the fridge for 3 to 4 days in a sealed, hermetic container. Kale is a kind of greens that actually tastes higher after marinating within the dressing! You could need to maintain off although on mixing within the crunchy pepitas and pecans till proper earlier than serving in order that they don’t get soggy and soften up. We like a superb crunch!
More Salads You’ll Love
Hope you all take pleasure in this Fall Salad with Maple Tahini Dressing and in the event you love this recipe as a lot as we do, please go away me a five-star ranking under and don’t neglect to tag me on Instagram utilizing the hashtag #eatyourselfskinny! I like seeing all of your scrumptious recreations!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Butternut Squash:
1 (2 lb) butternut squash, peeled and reduce into 1-inch cubes
2 Tbsp olive oil
1/2 tsp cinnamon
Pinch of cayenne pepper
Salt and pepper, to style
For the Spiced Pepitas & Pecans:
1/2 cup pepitas (pumpkin seeds)
1/4 cup pecans
1 Tbsp olive oil
1 Tbsp maple syrup
1/2 tsp cinnamon
Pinch of cayenne and salt
For the Salad:
6 cups chopped kale
2/3 cup raw quinoa (2 cups cooked)
1 1/3 cups vegetable broth (or water)
2 apples, cored and sliced
1/4 cup dried cranberries
For the Maple Tahini Dressing:
1/4 cup tahini
2 Tbsp maple syrup
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
2 Tbsp water (or extra if wanted)
Pinch of salt and pepper
Preheat oven to 400 levels F.
Carefully peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper till utterly coated. Spread butternut squash out on ready baking sheet in a single layer and roast within the oven for about 25 to half-hour, flipping them as soon as midway by means of.
While the butternut squash is roasting, add vegetable broth to a small saucepan and add quinoa. Bring quinoa to a boil, cowl and cut back warmth and simmer for about 13 minutes. Remove from warmth, conserving quinoa lined, and permit it to take a seat for about 5 minutes then fluff quinoa with a fork.
For the spiced pepitas and pecans, in a small bowl whisk collectively olive oil, maple syrup, cinnamon, cayenne and salt. Add in pepitas and pecans, mixing effectively till they’re utterly coated. When the butternut squash has about 10 minutes left, push the squash to at least one aspect of the pan and unfold out the pepitas and pecans on the opposite aspect. Place the sheet pan again within the oven and roast for 8 to 10 minutes, watching intently to ensure the pepitas and pecans don’t burn.
To make the maple tahini dressing, whisk collectively tahini, maple syrup, apple cider vinegar, lemon juice, Dijon, water and salt/pepper till clean and creamy. Feel free so as to add extra water a teaspoon at a time till it reaches your required consistency.
To assemble the salad, mix kale, quinoa, apples, cranberries, roasted pepitas and pecans in a big bowl and toss with dressing. Fold within the roasted butternut squash, serve and revel in!
Serving Size: 1/sixth of recipe
Sugar: 19.5 g
Sodium: 341 mg
Fat: 26.2 g
Saturated Fat: 3.3 g
Carbohydrates: 50.7 g
Fiber: 6.8 g
Protein: 10.7 g
* Please word that each one diet info are simply estimates. Values will differ amongst manufacturers, so we encourage you to calculate these by yourself for many correct outcomes.