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There’s something about crisp fall days that makes a warm, hearty salad the perfect meal. With cozy roasted vegetables, wholesome grains, and your choice of protein, this salad is all about layering the best flavors of the season into one nourishing bowl. The sweet tang of cranberries, the crunch of pumpkin seeds or creamy avocado, and a drizzle of maple-tahini dressing tie everything together for a dish that feels both satisfying and festive. Whether you’re making it for a quick weeknight dinner or a colorful addition to your holiday table, this build-your-own fall harvest salad is as versatile as it is delicious.
Fall Salad
- 4 cups leafy greens
- 1 cup cooked whole grain (My favorite is quinoa)
- 2 cups roasted seasonal veggies (I love a combination of butternut squash, brussel sprouts and cauliflower- frozen bags work great and are a time saver!)
- 1 serving protein (I prefer rotisserie chicken)
- ½ cup craisins (I buy the no sugar added)
- 1 serving healthy fat (My fall favorites are 1/4 avocado or 1/4 cup pumpkin seeds)
Ingredients for Dressing
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1/2 lemon, juiced
- 1/4 cup water, to thin
- 1/2 teaspoon salt
Directions:
- Cut everything to a similar size and spread evenly onto a parchment-lined baking sheet .
- Drizzle with avocado oil and sprinkle with salt
- Roast at 425 degrees for about 15-25 minutes depending on the type of veggies.
- Make dressing – Combine all of the ingredients into a mixing bowl and whisk to combine. Add more water if needed to thin.
- Assemble Bowl – Layer the leafy greens, whole grain, roasted veggies, protein and heal thy fat divided evenly between two bowls.
- Drizzle wi th the maple tahini sauce and serve!
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Check out some more fall recipes!!
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