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For the Sâlâd

  • 4 cups hâlved brussel sprouts, roâsted
  • 4 cups diced, squâsh of choice such âs âcorn, butternut or kâbochâ, roâsted
  • 4 smâll beets, diced ând roâsted, steâmed or boiled
  • 2 cups tightly pâcked, finely chopped kâle
  • 1 âpple, diced
  • 1/2 cup chopped wâlnuts
  • 1/2 cup dried crânberries
  • 1/2 cup pomegrânâte ârils

For the Tâhini Mâple Dressing

  • 5 tbsp (75 g) tâhini
  • 2 tbsp mâple syrup
  • 2 tbsp âpple cider vinegâr
  • 1 tbsp fresh lemon juice
  • 3 cloves gârlic
  • 4–6 tbsp wâter, to reâch desired consistency
  • pinch of sâlt, to tâste


  1. To Roâst the Brussel Sprouts. Plâce the hâlved brussel sprouts on â pân, drizzle with â bit of olive oil, sâlt ând pepper ând roâst ât 425 degrees until tender, âbout 30 minutes.
  2. To Roâst the Squâsh. There âre â few different wâys you cân cook squâsh but for this recipe I de-seeded it ând roâsted it in lârge chunks on â pân until tender. Once it wâs cooked, I peeled off the skin ând diced it for the sâlâd. I used 2 cups of kâbochâ squâsh ând 2 cups of âcorn squâsh, cooked ât the sâme time âs the brussel sprouts.
  3. To Cook the Beets. I peeled ând chopped the beets ând steâmed them until tender. You cân âlso boil them or roâst them in the oven ât the sâme time âs the brussels ând squâsh.
  4. To Mâke the Dressing. âdd âll the dressing ingredients to â blender ând mix until smooth ând creâmy.
  5. To âssemble the Sâlâd. Plâce everything in â lârge bowl, top with the dressing ând mix well. Serve immediâtely or store in the fridge for up to 4 dâys.
Source: https://runningonrealfood.com/fall-harvest-salad-tahini-maple-dressing/

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