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You are here: Home / Recipes / Autumn Salad with Pumpkin Spice Tahini Dressing

November 6, 2015

Autumn Salad with Pumpkin Spice Tahini Dressing

Jamey is back at it with another recipe! I love tahini dressing and squash, so this one is sure to be a winner!

When I think of autumn meals, I think of warm bowls of soup, creamy casseroles, and decadent desserts. Healthy eating patterns of summer tend to be ignored in favor of comforting tastes. I’m all about not depriving and enjoying life (aka food!), but I wanted a dish that had the tastes of fall, without any guilt.

autum salad 26 (2)

I give you Autumn Salad with Pumpkin Spice Tahini Dressing!

I’ve been wanting to experiment with tahini for quite some time. It has a subtle sesame, earthy flavor.

IMG_9425 (2)

I simply whisked together equal parts tahini, apple cider vinegar, and hot water. I didn’t want a huge batch, so I used 1/4 cup for each. A half of teaspoon of pumpkin spice, a dash of cayenne pepper, and a pinch of salt for flavor!

Cayenne Pepper & Pumpkin Spice

Finish her off with a teaspoon of honey for sweetness. Viola! A simple and creamy autumn salad dressing!

autumn salad 21 (2)

To assemble the rest of the salad, you can simply use leftovers, or make everything fresh. I started by preparing lovely lentils. Cooked according to directions.

autumn salad lentils

And did some serious chopping of a poor buttercup squash! I love buttercup (kabocha squash’s sister), but feel free to use your favorite winter squash!

Autumn salad 1 (2)

Slice, peel, and dice!

autumn salad 3 (2)

Toss with some oil and roast in a 450 degree oven for about 40 minutes, or until the cubes begin to brown.

autumn salad 4

Next up, Brussels sprouts!!

autumn salad 5

Tossed with oil and roasted in the oven for about 40 minutes at 450 degrees. I like mine crispy!

autumn salad 11 (2)

Lastly, a tasty honeycrisp apple. Chopped into bite sized pieces.

autumn salad 10 (2)

Toss the squash, Brussels, and apples together. Mix in the lentils. Then, drizzle with as much dressing as you prefer.

autumn salad 13 (2)

All the tastes of autumn in one bowl!

Serve on top of greens with a garnish of seeds.

autumn salad 17 (2)

A perfect combination of textures and tastes.

IMG_9636 (2)

Autumn Salad with Pumpkin Spice Tahini Dressing

For the dressing:

  • 1/4 c Tahini*
  • 1/4 c Apple Cider Vinegar
  • 1/4 c Warm Water
  • 1 tsp honey
  • 1/2 tsp Pumpkin Spice
  • A pinch of Cayenne Pepper (more or less, if preferred)
  • A dash of salt

Instructions:

  • Measure 1/4 c tahini into a bowl.
  • Add 1/4 c apple cider vinegar.
  • While whisking, slowly add 1/4 c of warm water. If you want a thicker dressing, add less water. If you want a thinner dressing, add more.
  • Whisk in 1 tsp of honey, pumpkin spice, cayenne pepper, and salt. Adjust measurements to your liking!

*If you do not like, or have, tahini, feel free to substitute it with your favorite nut butter!

For the salad:

  • 1 cup lentils
  • 1 lb of Brussles Sprouts, cleaned, trimmed, and halved
  • 2 c winter squash, cubed
  • 1 c apple, cubed

Instructions:

  • Prepare lentils according to directions.
  • Roast the squash for 40 minutes or until browned in a 450 degree oven.
  • Roast the Brussels sprouts for 40 minutes or until crispy in a 450 degree oven.
  • Cube the apple while waiting.
  • Toss all ingredients together in a large mixing bowl, being careful not to squish the squash.
  • Top with Tahini Pumpkin Spice Dressing.

autumn salad 14 (2)

Thanks again to Kath for letting me share! I hope you enjoy!

Autumn Salad with Pumpkin Spice Tahini Pin

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Comments

  1. Melissa says

    November 6, 2015 at 9:14 am

    This both looks and sounds like the ideal seasonal salad!

    Reply
  2. Kori says

    November 6, 2015 at 9:16 am

    Looks great! I love tahini but do not have any at the moment. It may not work as well, but I think I’ll play around with using hummus in place and follow the recipe accordingly. Perhaps it’ll work. 😉 Thanks!

    Reply
  3. Jess @ Keeping It Real Food says

    November 6, 2015 at 9:37 am

    I love tahini and apple cider vinegar in dressing—everything about this salad sounds delicious!

    Reply
  4. Amelia Strohsnitter says

    November 6, 2015 at 9:57 am

    Looks so good – definitely going to make 🙂 Could be good to top with toasted sunflower or pumpkin seeds too !

    Reply
  5. Rebecca @ Strength and Sunshine says

    November 6, 2015 at 10:57 am

    I could live off tahini (and have been the last few weeks, love it so much!) But the pumpkin spice is so creative! Love it!

    Reply
  6. [email protected] says

    November 6, 2015 at 12:22 pm

    Brussels, apple, squash, such a winning combination!

    Reply
  7. Tonya says

    November 6, 2015 at 1:35 pm

    Jamey kills it with the recipes!

    Reply
  8. Lindsey @ Simply Lindsey says

    November 6, 2015 at 2:52 pm

    This salad and dressing look so delicious!! Perfect fall lunch!

    Reply
  9. Sarah @ BucketListTummy says

    November 6, 2015 at 3:33 pm

    Wow, this combination looks stellar. I love my brussel sprouts crispy as well, the flavors really come out more that way!

    Reply
  10. Amanda says

    November 6, 2015 at 4:13 pm

    Oooh yum! This dressing sounds awesome!

    Reply
  11. [email protected] says

    November 6, 2015 at 9:31 pm

    I love this recipe, Kathy! It has all the perfect fall flavors combined, and anything with tahini, squash, pumpkin seeds, and lemtils is always a win!;) Thanks for sharing!!

    Reply
  12. Christy says

    November 7, 2015 at 6:40 am

    This looks delicious and the dressing it sounds amazing. I have everything but the Tahini. Almond butter might work in a pinch- maybe.

    Reply
  13. Melissa | HerGreenLife says

    November 7, 2015 at 8:26 pm

    That looks really tasty! I used up my tahini making hummus today; need to get more ASAP so I can try this!

    Reply
  14. Heidi Kokborg says

    November 8, 2015 at 6:44 am

    Looks like a wonderful salad!

    Reply
  15. Ruth says

    November 8, 2015 at 10:29 am

    Tahini = the bomb 🙂 What a delicious salad. Cannot wait to try out this seasonal dish!

    Reply
  16. Emily says

    November 9, 2015 at 12:55 am

    This looks like such a delicious fall-ish salad. 🙂 I love that salad doesn’t always have to have lettuce. 🙂

    Reply
  17. frances says

    November 11, 2015 at 12:01 pm

    This sounds terrific and I look forward to trying it!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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