This savory Autumn Salad made with Pumpkin Tahini Dressing is the perfect salad for anytime of the year, but especially in the Fall. This makes a wonderful side dish for a holiday, or a great weekday meal. It is easy to make, and made with simple ingredients such as kale, butternut squash, apples, onions, sunflower and pumpkin seeds, brussel sprouts and my pumpkin tahini dressing! It is vegan, gluten free and absolutely delicious.
This salad is my go to the fall. It is perfect for a healthy, hearty lunch during the week or a great side for your dinner. This fall salad is absolutely perfect for a thanksgiving side. It is every fall flavor you could desire, yet is a healthier, lighter option.
The best part about this salad is it is almost effortless. Other than making the quinoa and roasting the butternut squash, this salad involves very little cooking! Once the vegetables are chopped, it is basically done. You do not have to hang around the stove top waiting for it to finish.
This hearty fall salad, made with a creamy pumpkin tahini dressing, is filling, flavorful and will compliment any dish. It is a way to lighten up the holidays and ate so fiber to your diet.
This salad is made with shaved brussel sprouts, kale, red onion, red apple, sunflower seeds, dried cranberries, pumpkin seeds, butternut squash, quinoa and pumpkin tahini.
The dressing is pumpkin tahini which adds an incredible flavor of fall itself. The sesame flavor of the tahini pairs well with the sweetness of the pumpkin.
Ingredients in Hearty Fall Salad With Creamy Pumpkin Tahini Dressing:
Greens. The base of this salad is made of shaved brussel sprouts and kale. The two pair together perfectly to give an earthier, deeper taste to it. Plus, can we talk about the fiber in this! You may substitute the kale for spinach and romaine.
Apples. The second player of this salad is the apple. I used half of a red apple, but a green one would work just as well. The sweetness of the apple helps round the flavor of this salad. I know pears would do well in place of the apples as well.
Butternut Squash. Squash adds a great texture to this salad and makes it a bit more filling. You could also sub this ingredient for sweet potatoes, acorn squash or pumpkin.
Nuts. Nuts may be a small ingredient, but they are a key player. I chose sunflower seeds and pumpkin seeds. They both taste incredibly different and bring something unique to this salad. The sunflowers add a nice nutty taste, while the pumpkin seeds give an earthier taste. If you have a nut allergy, you may omit the pumpkin seeds.
Dried Cranberries. What would a fall salad be without them? You can sub in fresh cranberries if you prefer.
Red onions. While red onions are not required, I highly recommend them. They add the perfect spice to this salad to help balance out the sweet. You may also use regular onions or shallots.
Quinoa. Because what salad does not benefit from a little more profit and carbs! You may substitute rice.
Pumpkin Tahini. This dressing is perfect for this salad. It is actually perfect for just about anything. It is sweet, yet tangy, and incredibly creamy! I used 365 brand Tahini – you could find a review of it by the Minimalist Baker here. You may also use a balsamic dressing on this, including my apple cider vinaigrette dressing.
Tips for Assembling the Healthy Autumn Salad:
There is nothing you can do to mess this salad up. But I do have suggestions for you. Make sure you cut the stem off the kale so it is not too tough to chew. Another important thing to remember is to always cut the apples and butternut squash into bite size pieces so you do not have an unpleasant bites.
Tips for Making Pumpkin Tahini Dressing:
The dressing is very simple to make. You simply place all of the ingredients for the dressing, including the tahini, pumpkin puree and garlic cloves into a blend and blend! I give you an option to thin it out using more water, but if you like it thick, you do you!
This autumn tahini dressing would be perfect on a sandwich, on an thanksgiving vegetable tray board or to place on roasted vegetables.
Tips on Storing This Fall Hearty Salad:
I recommend eating this salad right away, as the apples can turn brown. If you do need to store it, however, store in an air tight container. Do not store with dressing on it. Store the dressing in a separate sealed container.
Looking for Other Fall Healthy Dishes? Check These Out!
Did You Make This Recipe?
I am so delighted you did! Please leave me a review below. This encourages me for the future and helps me improve. Also, do not forget to tag me on social media @peachhtree ! Thank you!
Pumpkin Tahini Autumn SaladCourse: SaladsCuisine: AmericanDifficulty: Easy
2 cups of kale, chopped
1 cup of shaved brussel sprouts , cut into fourths
1/2 of a red apple, diced into small pieces
1/3 red onion, sliced
1/3 cup of cooked butternut squash
1/2 cup of cooked quinoa
2 tbsp of dried cranberries
2 tbsp of sunflower seeds
2 tbsp of pumpkin seeds
- Pumpkin Tahini Dressing
1/3 cup of tahini
1/3 cup of pumpkin puree
2 tbsp of lemon juice
2 tbsp of maple syrup
1 garlic clove, minced
2-3 tbsp of water
Salt and pepper for taste
- Place all ingredients in a medium size bowl, other than water, and whisk. Slowly add in water, 1 tbsp at a time, until the dressing reaches your desired consistency. I personally used 3 tbsp of water.
- Preheat your oven to 350 degrees and place parchment paper on a baking sheet (or grease your sheet). Cook your butternut squash at 350 degrees F for approx 45 minutes. Once you are able to pierce it with a fork, it is done. Set aside to cool.
- Cook your Quinoa according to the package.
- While cooling, cut all your veggies. Make sure to cut the stems of off the kale. Also, do cut the stems off the brussel sprouts and slice them the long way so they are shaved. Be sure to slice the apples smaller than you would think, as you do not want big chunks in every bite.
- Toss all ingredients, other than dressing, in a large bowl. Drizzle on dressing and toss again!
- Option to add pumpernickel croutons or vegan feta (I did not, but both would be delish). Enjoy!
- Greens. You may substitute the kale for spinach and romaine.
- Apples. The second player of this salad is the apple. I used half of a red apple, but a green one would work just as well. The sweetness of the apple helps round the flavor of this salad. I know pears would do well in place of the apples as well.
- Butternut Squash. You can sub this ingredient for sweet potatoes, acorn squash or pumpkin.
- Nuts. You may sub for walnuts, or if you have a nut allergy, you may omit the pumpkin seeds.
- Dried Cranberries. You can sub in fresh cranberries if you prefer.
- Red onions. You may also use regular onions or shallots.
- Quinoa. You may substitute rice.
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