Cold Weather Salad

Do you have some fall vegetables sitting in your fridge or on your counter? Here is a wonderful recipe including those seasonal veggies for a hearty cold weather salad. Mix up the greens, add some sweet potato, and top it off with some goat or feta cheese if you have any around!

SWAP YOUR SALAD STORIES HERE!

Ingredients

Salad

  • 4 cups brussel sprouts, halved (provided)
  • 4 cups butternut/acorn squash diced
  • 4 small beets, diced
  • 1 apple, diced (provided)
  • 3 cups spinach, chopped (provided)
  • ½ cup dried cranberries
  • 1 teaspoon olive oil
  • ½ cup walnuts, chopped
  • ½ cup pomegranate seeds

Dressing

  • 5 tablespoons tahini
  • 2 tablespoons maple syrup
  • 3 cloves garlic
  • 2 tablespoons apple cider vinegar
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 4-6 tablespoons to reach desired consistency

Instructions

  • 1 Preheat the oven to 425 degrees F.
  • 2 Prepare a baking sheet with parchment paper.
  • 3 Cut squash in half and roast until a fork can easily pierce through. Remove from the oven.
  • 4 Let cool and remove the skin. Dice.
  • 5 Prepare beets and brussel sprouts.
  • 6 Place squash, beets, and brussels sprouts on the baking sheet, add olive oil, salt and pepper. Roast for 30 - 35 minutes or until tender.
  • 7 Chop kale and place in a large bowl.
  • 8 Prepare all dressing ingredients by blending together. If whisking instead, make sure to chop up your garlic.
  • 9 When vegetables are done cooking, place them on top of the spinach.
  • 10 Add the rest of your toppings: apple, walnuts, cranberries and pomegranate seeds.
  • 11 Drizzle with dressing.
  • 12 Serve

Adapted from: https://runningonrealfood.com/fall-harvest-salad-tahini-maple-dressing/

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