Fall Kale Salad with Maple Tahini Dressing

This Fall Kale Salad with Maple Tahini Dressing is a vibrant and wholesome dish that beautifully balances sweet and savory flavors. With massaged kale, Honeycrisp apples, roasted acorn squash, and a creamy maple tahini dressing, this salad is a perfect way to enjoy the seasonal produce and boost your health with a burst of nutrients.

Why You’ll Love This Recipe

This salad is not only visually appealing but also packed with a variety of textures and flavors. The kale is tenderized with olive oil, making it more enjoyable to eat, while the sweet and crunchy apples, roasted squash, and creamy goat cheese bring a wonderful depth of flavor. The maple tahini dressing is a velvety, slightly tangy addition that ties everything together. It’s a light yet satisfying side dish or a standalone healthy meal!

Ingredients

For the Salad:

• 1 bunch kale, washed, dried, chopped, and massaged with olive oil

• 1 large Honeycrisp apple, sliced

• 1 small acorn squash, sliced, seeds removed, and roasted

• 2 oz goat cheese, crumbled

• 1/4 cup pepitas

For the Maple Tahini Dressing:

• 1/4 cup tahini

• 1 tbsp maple syrup

• 1 tsp stoneground mustard

• 1/2 tbsp apple cider vinegar

• 1/8 tsp fine sea salt

• 2–3 tbsp water (to thin dressing as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the salad:
   In a large bowl, combine the massaged kale, sliced apples, and roasted acorn squash. Add the crumbled goat cheese and pepitas.

2. Make the dressing:
   In a small blender or food processor, combine the tahini, maple syrup, stoneground mustard, apple cider vinegar, and fine sea salt. Add water 1 tablespoon at a time until the dressing reaches your desired consistency (I used 2 tablespoons).

3. Assemble the salad:
   Pour the maple tahini dressing over the salad and toss to combine. Serve immediately and enjoy!

Servings and Timing

• Servings: 2 large salads

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add Protein: Add grilled chicken, roasted chickpeas, or turkey for a more filling meal.

• Different Cheese: Try swapping the goat cheese for feta or blue cheese if preferred.

• Nuts: Add walnuts or almonds for extra crunch and flavor.

Storage & Reheating Tips

• Storage: Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Dress the salad just before serving.

• Dressing Storage: Store leftover dressing in an airtight container in the fridge for up to 1 week. Thin with a little water before using if needed.

FAQs

1. Can I use another type of squash in this salad?

Yes, you can use butternut squash or pumpkin as an alternative to acorn squash.

2. Can I make the salad ahead of time?

You can prepare the salad (without the dressing) a few hours ahead of time, but it’s best to add the dressing just before serving to avoid wilting the kale.

3. Can I substitute tahini in the dressing?

If you’re looking for a substitute, you could try almond butter or sunflower seed butter for a different flavor, though tahini gives it a distinct creaminess.

4. Can I make this salad vegan?

Yes, simply skip the goat cheese or replace it with a dairy-free cheese option. The maple tahini dressing is already vegan!

5. Can I add dried fruit to the salad?

Yes, adding dried cranberries or raisins can enhance the sweetness and give the salad more texture.

6. Can I use a different apple variety?

Honeycrisp apples are great for their sweetness and crunch, but you can substitute with Gala, Fuji, or any apple variety you prefer.

7. How do I roast the acorn squash?

To roast acorn squash, slice it into rings, remove the seeds, and roast at 400°F (200°C) for 20–25 minutes, until tender and slightly caramelized.

8. How can I make this salad spicier?

Add a pinch of red pepper flakes to the dressing or sprinkle some chili powder over the roasted squash to give it a spicy kick.

9. Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in the fridge for up to a week. Just give it a good stir and thin it with water before using.

10. Can I use regular mustard instead of stoneground mustard?

Yes, you can use regular mustard if that’s what you have, though stoneground mustard provides a more textured and tangy flavor.

Conclusion

This Fall Kale Salad with Maple Tahini Dressing is a delicious, nutrient-packed side dish that celebrates the flavors of fall. With its vibrant mix of kale, apples, squash, and goat cheese, complemented by the creamy, slightly sweet dressing, it’s a wonderful addition to any meal. Whether you serve it as a side or make it a main by adding protein, it’s sure to become a seasonal favorite!

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