Autumn Harvest Salad with Maple Tahini Dressing {vegan & gluten free}

Salad 4

This salad is the perfect way to celebrate all the gorgeous new fall produce hitting stores and farmer’s markets. Hearty and satisfying enough to count as comfort food on a chilly night, but still healthy and light enough to keep you feeling good, you’ll want to enjoy this salad all season long. Consider adding it to your Thanksgiving recipe roster for a fun a fresh side everyone will dig into.

Serves 2 generously

Total Time: 35 minutes


  • 1 delicata squash, sliced into ¼ inch rounds, and seeded
  • 3 tablespoons olive oil, divided
  • 2 handfuls spinach
  • 2 handfuls arugula
  • ½ green apple, cored and chopped
  • 4 dates, pitted and chopped
  • ½ cup pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp hearts
  • 2 tablespoons apple cider vinegar
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 1 clove garlic, peeled
  • ¼ cup Vegenaise {or your favorite low-fat mayo}
  • Salt and black pepper, to taste


  1. Preheat your oven to 425 degrees. On a baking sheet, arrange the squash, and drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss well to evenly coat each piece, and lay them all in a single layer. Roast the squash for 15 minutes, then flip each piece, and roast for another 15 minutes. Remove from the oven and set aside.
  2. While the squash is roasting, toss the spinach and arugula, and arrange on a platter. Top with the chopped apple, dates, and pomegranate seeds. Top with the squash, and garnish with the hemp hearts and pumpkin seeds.
  3. In a blender, combine the remaining 2 tablespoons olive oil, apple cider vinegar, tahini, maple syrup, and garlic, and a pinch of salt and pepper, and blitz to combine.
  4. Drizzle the dressing over your salad, and enjoy! Serve with extra dressing on the side.

Note: Crumbled feta cheese, goat cheese, or shaved manchego cheese would also taste delicious on this salad.

Salad 2

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