Fall Harvest Salad

Image borrowed from original site

Adapted from original recipe:




For the Salad

  • 4 cups halved brussel sprouts, halved and roasted
  • 4 cups diced, sweet potato or butternut pumpkin, roasted
  • 4 small beetroots, diced and roasted
  • 2 cups tightly packed, finely chopped kale or baby spinach
  • 1 apple, diced
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1 cup quinoa, cooked

For the Tahini Maple Dressing

  • 5 tablespoon (75 g) tahini
  • 2 tablespoon maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic, minced
  • 4–6 tablespoon water, to reach desired consistency
  • pinch of salt, to taste


  1. Put the brussel sprouts, sweet potato and beetroots in a roasting pan and drizzle with oil. Roast on 180c for 30 minutes
  2. Prepare the quinoa as per packet instructions.
  3. Prepare the dressing by adding all the dressing ingredients to a blender and mix until smooth and creamy.
  4. Place apple, walnuts, kale/baby spinach, cranberries, pomegranate in a large bowl, top with the cooked quinoa and dressing, then mix well.
  5. Serve immediately or store in the fridge for up to 4 days.

My comments:

  • If I’m in a hurry I use garlic Vegenaise in place of making the tahini dressing
  • Make a double batch to have leftovers for lunches during the week

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