Fall Harvest Salad with Maple Tahini Dressing

The ultimate powerhouse Fall Salad made with leafy kale, protein-packed quinoa, crisp apples, roasted butternut squash, spiced pepitas and pecans, all drizzled in a delicious maple tahini dressing.

This fall salad brings together seasonal flavors and nourishing ingredients to make a satisfying, balanced meal. Leafy kale provides a hearty base, quinoa adds plant-based protein, and roasted butternut squash supplies warm, caramelized sweetness. Crisp apple slices and dried cranberries offer bright, tart contrast, while spiced pepitas and pecans introduce a crunchy, savory-sweet finish. The maple tahini dressing ties everything together with a creamy, slightly sweet, tangy flavor that complements the autumn ingredients.

The salad works equally well warm or chilled, making it ideal for meal prep and packed lunches. It’s naturally gluten-free, dairy-free, and vegan when prepared as written, and it scales easily for family meals or entertaining. Prep the quinoa and roast the squash in advance to shorten assembly time, and keep the toasted pepitas and pecans separate until serving if you prefer to preserve their crunch.

Here’s What You’ll Need

• Leafy greens – kale is recommended for its sturdiness and flavor, but baby spinach, chard, or mixed greens will also work.
• Cooked quinoa – any variety of quinoa; it can be made ahead and refrigerated for easy assembly.
• Butternut squash – roasted into cubes for a sweet, filling element; roasted sweet potato is an excellent substitute.
• Apples – add crisp sweetness; Honeycrisp or another sweet-tart apple is ideal.
• Nuts and seeds – pepitas and pecans are used here, tossed with olive oil, maple syrup, cinnamon and a pinch of cayenne for spice and crunch. Walnuts, almonds, or sunflower seeds can be substituted.
• Dried cranberries – for bursts of sweetness and color; pomegranate arils are another seasonal option.
• Maple tahini dressing – creamy, slightly sweet and tangy; recipe below.

How to Roast Butternut Squash

To roast butternut squash, peel and cut it into 1-inch cubes. Toss the cubes with olive oil, cinnamon, a pinch of cayenne, salt and pepper until evenly coated. Spread the squash in a single layer on a rimmed baking sheet and roast at 400°F (about 200°C) for 25–30 minutes, flipping once halfway through. Roast until the squash is fork-tender and beginning to brown at the edges.

How to Cook Fluffy Quinoa

Quinoa adds protein and a pleasant chew to this salad. For fluffy quinoa:

1. Add vegetable broth or water to a medium saucepan and stir in the quinoa.
2. Bring to a boil, cover, reduce heat to low, and simmer for about 13 minutes.
3. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

Quinoa can be made up to several days ahead and stored in the refrigerator for easy meal prep. Using broth instead of water boosts flavor with no extra effort.

Ingredients (detailed)

For the Butternut Squash

• 2 lb butternut squash, peeled and cut into 1-inch cubes
• 2 Tbsp olive oil
• 1/2 tsp cinnamon
• Pinch of cayenne pepper
• Salt and pepper, to taste

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 uncooked quinoa (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 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp water, or more as needed
• Pinch of salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare the butternut squash: peel, cube, and toss with olive oil, cinnamon, cayenne, salt and pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, flipping once, until tender and lightly browned.
3. Cook the quinoa while the squash roasts: bring vegetable broth or water to a boil with the quinoa, cover and simmer for about 13 minutes. Remove from heat, keep covered 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 the pepitas and pecans to coat. With about 10 minutes left on the squash, push the squash to one side of the sheet pan and spread the pepitas and pecans on the other side; roast 8–10 minutes more, watching so they don’t burn.
5. Whisk the dressing: combine tahini, maple syrup, apple cider vinegar, lemon juice, Dijon, water and salt and pepper until smooth. Add additional water a teaspoon at a time if you want a thinner consistency.
6. Assemble the salad: combine chopped kale, cooked quinoa, sliced apples, dried cranberries, and roasted pepitas and pecans in a large bowl. Toss with dressing, fold in roasted butternut squash, adjust seasoning, and serve.

Time, Servings & Storage

Store the salad in an airtight container in the refrigerator for 3–4 days. Kale stands up well to dressing and often tastes better after marinating, but keep the pepitas and pecans separate until just before serving to maintain their crunch.

Nutrition (approximate per serving)

• 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 will vary based on specific ingredients and portion sizes.

Enjoy this Fall Salad with Maple Tahini Dressing as a nourishing lunch, a seasonal side, or a simple dinner. If you try it, save a note of any swaps you liked—this build is very flexible and adapts well to what’s in season.