Go Back
Print

Fall Harvest Salad with Maple Tahini Balsamic Dressing

A delicious, healthy salad with all your favorite fall produce, like apples, pomegranates, and butternut squash, combined with bacon, pecans, and goat cheese and dressed in a maple tahini balsamic dressing. Pure bliss in a bowl!

Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Maple Tahini Balsamic Dressing

  • ½ cup balsamic
  • 2 tablespoons maple syrup
  • 1/4 cup tahini
  • 2 teaspoons Dijon
  • 2 cloves garlic minced
  • 2-4 tablespoons water*
  • Salt and pepper to taste

Harvest Salad

  • 1 butternut squash diced
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • Big pinch salt and pepper
  • 1 honey crisp apple sliced thin
  • ½ cup pomegranate seeds
  • 4 slices paleo bacon cooked and crumbled
  • 1/3 cup crumbled goat cheese
  • 1/3 cup crushed pecans
  • 2 ½ cup mixed greens

Instructions

  1. To make the dressing, whisk together all of the ingredients, except water, until it is well combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (you may not use all the water). Set aside.

  2. Preheat oven to 400 degrees. Toss together the diced butternut squash, cinnamon, allspice, salt/pepper and olive oil and place on a baking sheet. Roast for 20-25 minutes, flipping hall way through. Let cool slightly.

  3. In a big bowl, add lettuce and top with all of the salad ingredients. Drizzle with dressing.
  4. Serve and enjoy!

Recipe Notes

*The dressing can be stored in an airtight container for up to two weeks. The dressing may thicken while it sits in the fridge. Just add water to loosen it back up.