Salad Fall 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 the most satisfying maple tahini dressing!

Oh how A cook look forward to making fall salads every season and this one is a total winner! This protein-packed salad is loaded with all your fall favorites like roasted butternut squash, fluffy quinoa, leafy kale, fresh cut apple slices, roasted pepitas and pecans, all tossed in a satisfying maple tahini dressing! A cook know. There is A LOT going on here, but trust me, every step is w

This salad is a powerhouse of a meal and the best part is you can serve this salad warm or cold which makes it great for meal prep! A cook can make this on a Sunday and have the lunches planned out for most of the week. The maple tahini dressing alone is a MUST and one you should keep on hand all season long. This recipe is gluten-free, dairy-free, and vegan, and truly has something

What goes in

• 1 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• Pinch of cayenne pepper
• Salt and pepper, to taste
• 1/2 cup pepitas, pumpkin seeds
• 1/4 cup pecans
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Pinch of cayenne and salt
• 6 cups chopped kale
• 2/3 cup uncooked quinoa, 2 cups cooked
• 1 1/3 cups vegetable broth, or water
• 2 apples, cored and sliced
• 1/4 cup dried cranberries
• 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 if needed
• Pinch of salt and pepper

How it comes together

1. Preheat oven to 400 degrees F.
2. Carefully peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper until completely coated. Spread butternut squash out on prepared baking sheet in a single layer and roast in the oven for about 25 to 30 minutes, flipping them once halfway through.
3. While the butternut squash is roasting, add vegetable broth to a small saucepan and add quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
4. For the spiced pepitas and pecans, in a small bowl whisk together olive oil, maple syrup, cinnamon, cayenne and salt. Add in pepitas and pecans, mixing well until they are completely coated. When the butternut squash has about 10 minutes left, push the squash to one side of the pan and spread out the pepitas and pecans on the other side. Place the sheet pan back in the oven and roast for 8 to 10 minutes, watching closely to make sure the pepitas and pecans do not burn.
5. To make the maple tahini dressing, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, Dijon, water and salt/pepper until smooth and silky. Feel free to add more water a teaspoon at a time until it reaches your desired consistency.
6. To assemble the salad, combine kale, quinoa, apples, cranberries, roasted pepitas and pecans in a wide bowl and toss with dressing. Fold in the roasted butternut squash, serve and enjoy!