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 squash of your choice
  • Olive oil
  • Salt and pepper
  • 1 bunch of kale
  • 1 tbsp salt
  • 1/4 cup pepitas
  • 1 tbsp Soom Silan Date Syrup
  • Pinch of salt
  • Pinch of chili flakes
  • 2 tbsp Soom Tahini
  • Juice from 1 lemon (+ lemon zest)
  • 2 tbsp chopped parsley
  • 2 tbsp maple syrup
  • 1 tbsp whole grain mustard
  • A hefty drizzle of extra virgin olive oil



  1. Preheat oven to 425F. Cut your preferred squash 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. Removed stems and chop the kale. Then massage with salt until the leaves become wilted. Set aside.
  3. Toast pepitas in a pan over medium heat. Once toasted, quickly add in 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 Soom Tahini, lemon juice and zest, parsley, maple syrup, 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.
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