fall harvest salad

This fall harvest salad is the perfect way to enjoy the bounty of the season. This salad is packed with nutrient-rich vegetables and fruits like roasted butternut squash, apples, and kale and it will leave you feeling satisfied and nourished. The maple tahini dressing also adds the perfect amount of sweetness and spice. best of all, this salad is easy to make and can be enjoyed any time of year. So go ahead and enjoy a healthy fall harvest salad today!

The Ingredients in this Fall Harvest Salad

This salad has all the seasonal flavors you can think of and combines so many great textures. All of those ingredients paired together with the spiced maple tahini dressing results in the absolute best salad you’ll ever have.

Base:

  • Kale
  • Butternut squash
  • Honeycrisp apple
  • Chopped honey roasted pecans
  • Crumbled feta cheese
  • Quinoa

Spiced Maple Tahini Dressing:

  • Extra virgin olive oil
  • Maple syrup
  • Tahini
  • Dijon Mustard
  • Apple cider vinegar
  • Salt & pepper

How to Make This Salad

This fall harvest salad is super easy to make. It requires little to no effort and about 5 minutes of prepping minus the butternut squash. I like to start by roasting the butternut squash in the oven first because it requires more time to cook. While it is cooking and proceed with cooking the quinoa and prep the other ingredients and dressing.

  1. Start by preheating the oven to 452° F and line a baking sheet with parchment paper. Peel and cube the butternut squash then toss with olive oil, salt and and pepper. Bake for 25-30 minutes.
  2. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
  3. While the butternut squash and quinoa are cooking, mix all the dressing ingredients together.
  4. Chop the kale and toss in a bowl with some of the salad dressing until fully coated. I massaged the kale with my hands to break down the leaves and add more flavors.
  5. Layer with butternut squash, chopped apple, pecans, feta cheese and quinoa and of course, more salad dressing.
  6. Toss together and enjoy!
fall harvest salad

Fall Harvest Salad

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Base:

4 cups kale, massaged and chopped
 
1 honeycrisp apple, cubed
 
2 cups butternut squash, roasted
 
1/4 cup honey roasted pecans
 
1/4 cup crumbled feta cheese
 
1/2 cup cooked quinoa
 
Spiced Maple Tahini Dressing:
 
1/2 cup extra virgin olive oil
 
1/4 cup apple cider vinegar
 
1/4 cup maple syrup
 
2 tablespoons tahini
 
2 tablespoons Dijon mustard
 
1/2 teaspoon salt
 
1/4 teaspoon pepper
 
1/4 teaspoon cinnamon
 
Pinch of ground allspice
 

Instructions

  1. Start by preheating the oven to 452° F and line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash. Toss with olive oil, salt and and pepper and bake for 25 minutes.
  3. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
  4. While the butternut squash and quinoa are cooking, mix all the dressing ingredients together until completely combined.
  5. Chop the kale and toss in a bowl with some of the salad dressing until fully coated. I massaged the kale with my hands to break down the leaves and add more flavors.
  6. Layer with butternut squash, chopped apple, pecans, feta cheese and quinoa and of course, more salad dressing.
  7. Toss together and enjoy
Did You Make This Recipe?
Please leave a star rating or tag @EatWell.WithLex on Instagram to show off your beautiful creation and let me know how you liked it!

Leave a Comment

You may also like