This Autumn Harvest Salad with Maple Tahini Dressing is a delicious, fall-inspired appetizer or meal. Add this vegan and paleo dish to your monthly rotation during the fall and winter seasons.

Recipe and photography by Rachel Steiner.

 

  1. Preheat oven to 425F. Cut 1 squash of your choice into 1/3 inch wedges depending on shape. You can also cut into cubes. Toss with olive oil, salt and pepper. For wedges roast 20-25 minutes, cubes 15-20 minutes.
  2. Massage 1 bunch of kale that has been destemmed and chopped with 1 tbsp salt until wilted. Set aside.
  3. Toast 1/4 cup pepitas in a pan over medium heat. Once toasted, quickly add in 1 tbsp Soom Silan Date Syrup and a splash of water. Cook over low heat until liquid has evaporated and you are left with candied nuts. Watch carefully! Quickly toss with a pinch of salt and a pinch of chili flakes.
  4. Create the maple tahini dressing. Mix 2 tbsp Soom Tahini, juice from 1 lemon (+ lemon zest), 2 tbsp chopped parsley, 2 tbsp maple syrup, 1 tbsp whole grain mustard, and a hefty drizzle of extra virgin olive oil. Use water to thin until desired consistency has been reached.
  5. Rinse kale and squeeze out any excess moisture. Assemble salad and top with maple tahini dressing when ready to serve.

Food photography by
Rachel Steiner

This recipe is dairy-free, nut-free, gluten-free, soy-free, vegan, and kosher. 

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