Autumn Harvest Salad with Maple Tahini Dressing

The ultimate powerhouse fall salad featuring tender kale, protein-rich quinoa, crisp apples, roasted butternut squash, spiced pepitas and pecans, all finished with a creamy maple tahini dressing.

I look forward to making hearty fall salads every season, and this one is a real winner. It layers roasted butternut squash, fluffy quinoa, sturdy kale, sliced apples, toasted pepitas and pecans, plus dried cranberries, all tossed in a tangy-sweet maple tahini dressing. The combination of textures—soft roasted squash, chewy quinoa, crisp apples and crunchy nuts—makes each bite satisfying. This salad works warm or chilled, which makes it ideal for meal prep. It’s gluten-free, dairy-free and vegan-friendly, so it fits many dietary preferences.

Here’s What You’ll Need

• Leafy greens – chopped kale is used here for its sturdiness, but you can substitute other greens if preferred.
• Quinoa – cooked and fluffed; adds protein and body to the salad.
• Butternut squash – roasted into caramelized cubes; you can swap sweet potato or another squash if desired.
• Apples – fresh sliced apples add bright, crisp sweetness; Honeycrisp or a similar sweet-tart variety works great.
• Nuts & seeds – pepitas (pumpkin seeds) and pecans are toasted with maple and spices for crunch; walnuts, almonds or sunflower seeds are good alternatives.
• Dried fruit – dried cranberries bring pops of sweetness and color; pomegranate arils are another seasonal favorite when available.
• Maple tahini dressing – a creamy, tangy dressing that ties the salad together (ingredients listed below).

How to Roast Butternut Squash

Roasting butternut squash is simple and brings out its natural sweetness. Peel and cut the squash into roughly 1-inch cubes. Toss the cubes with olive oil, cinnamon, a pinch of cayenne, salt and black pepper to evenly coat. Spread the cubes in a single layer on a large baking sheet and roast at 400°F (205°C) for 25–30 minutes, turning once halfway through. Roast until the pieces are fork-tender and beginning to brown at the edges.

How to Cook Fluffy Quinoa

Quinoa adds protein and texture and is easy to prepare. For perfectly fluffy quinoa:

1. Combine uncooked quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil.
2. Cover, lower the heat, and simmer gently for about 13 minutes.
3. Remove from heat and keep covered for 5 minutes, then fluff with a fork.

Quinoa refrigerates well for up to a week, so you can prepare it ahead for convenient meal prep.

What You Need for the Maple Tahini Dressing

• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons water, plus more to thin as needed
• Pinch of salt and pepper

Ingredients (Full List)

For the Butternut Squash

• 1 (2 lb) butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• Pinch cayenne pepper
• Salt and black pepper, to taste

For the Spiced Pepitas & Pecans

• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup pecans
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Pinch each of cayenne and salt

For the Salad

• 6 cups chopped kale
• 2/3 cup uncooked quinoa (yields about 2 cups cooked)
• 1 1/3 cups vegetable broth or water (for cooking quinoa)
• 2 apples, cored and sliced
• 1/4 cup dried cranberries

For the Maple Tahini Dressing

• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons water (or more for desired consistency)
• Pinch salt and pepper

Instructions

1. Preheat the oven to 400°F (205°C).
2. Prepare the butternut squash: peel and cube, then toss with olive oil, cinnamon, cayenne, salt and pepper. Spread the cubes in a single layer on a baking sheet and roast 25–30 minutes, turning once, until tender and browned.
3. While the squash roasts, cook the quinoa: add the quinoa and vegetable broth to a small saucepan, bring to a boil, cover and simmer for about 13 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
4. Make the spiced pepitas and pecans: whisk together olive oil, maple syrup, cinnamon, cayenne and salt. Toss pepitas and pecans in the mixture. With about 10 minutes left on the squash, push the squash to one side of the pan and spread seeds and nuts on the other side. Roast 8–10 minutes more, watching closely so they don’t burn.
5. Whisk the maple tahini dressing: combine tahini, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, water and salt/pepper until smooth. Add water a teaspoon at a time until the dressing reaches your preferred consistency.
6. Assemble the salad: in a large bowl combine chopped kale, cooked quinoa, sliced apples, dried cranberries and the toasted pepitas and pecans. Toss with dressing, gently fold in the roasted butternut squash, and serve warm or chilled.

Prepping and Storage

This salad keeps well in an airtight container in the refrigerator for 3–4 days. Kale softens and absorbs flavors nicely, so the salad can taste even better a day after dressing. Keep the crunchy pepitas and pecans separate until just before serving if you want to preserve maximum crispness.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6

Nutrition (per serving)

Serving: 1/6 of recipe — Calories: 391 kcal | Carbohydrates: 50.7 g | Protein: 10.7 g | Fat: 26.2 g | Saturated Fat: 3.3 g | Sodium: 341 mg | Fiber: 6.8 g | Sugar: 19.5 g

Nutrition information is an approximation and should be used as a guideline.

More Salad Ideas

• Roasted sweet potato, quinoa and kale salad
• Crunchy Thai chicken salad
• Chili-rubbed salmon with corn salad
• Chinese-style chicken salad
• Arugula salad with honey-roasted chickpeas

If you try this Fall Salad with Maple Tahini Dressing, enjoy the layers of flavor and texture—and consider making extra dressing to keep on hand for other salads all season long.