Fall Salad with Maple Tahini Dressing
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Eat Yourself Skinny · by Kelly Gellner★ 5.0 (7)

Fall Salad with Maple Tahini Dressing

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 21%
CARBS 55G52% OF CAL
9G FIBER22G SUGAR25G OTHER
FAT 21G45% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fall powerhouse salad with roasted butternut squash, kale, quinoa, apples, cranberries, nuts, and seeds finished with a rich maple tahini dressing. Hearty and satisfying.

mainamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 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)
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/4 cup pecans
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 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 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 Tbsp water (or more if needed)
  • Pinch of salt and pepper
PREP
10M
SODIUM
440MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.