Fall Harvest Salad With Maple Tahini Dressing

Fall Harvest Salad With Maple Tahini Dressing

1 apple, diced
4 small beets, diced and roasted, steamed or boiled
4 cups diced, squash of choice such as acorn, butternut or kabocha, roasted
2 cups tightly packed, finely chopped kale
4 cups halved brussel sprouts, roasted

  • First step is To Roast the Brussel Sprouts. Place the halved brussel sprouts on a pan, drizzle with a bit of olive oil, salt and pepper and roast at 425 degrees until tender, about 30 minutes.
  • And then, To Roast the Squash. There are a few different ways you can cook squash but for this recipe I de-seeded it and roasted it in large chunks on a pan until tender. Once it was cooked, I peeled off the skin and diced it for the salad. I used 2 cups of kabocha squash and 2 cups of acorn squash, cooked at the same time as the brussel sprouts.
  • And then, visit for full instruction : https://runningonrealfood.com/fall-harvest-salad-tahini-maple-dressing/

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