Running on Real Food · by Deryn Macey★ 5.0 (25)
Fall Harvest Salad with Maple Tahini Dressing
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 26%
CARBS 72G58% OF CAL
15G FIBER40G SUGAR17G OTHER
FAT 23G41% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful autumn salad with roasted vegetables, apples, nuts, and seeds, dressed in maple tahini vinaigrette. Hearty and nutritious enough to be a complete meal.
mainamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups halved brussel sprouts
- 4 cups peeled and diced (butternut or acorn squash)
- 4 small beets (diced)
- 1 tsp olive oil for roasting
- 2 cups tightly packed (finely chopped kale)
- 1 apple (diced)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 5 tbsp 75 g tahini
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 3 cloves garlic
- 4-6 tbsp water (to reach desired consistency)
- pinch of salt (to taste)
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 26%
CARBS 72G58% OF CAL
15G FIBER40G SUGAR17G OTHER
FAT 23G41% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 228mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1499mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.