Maple Tahini Fall Harvest Salad

Square Root products

The perfect mix of fall flavors and textures come together in this one paleo and gluten free Maple Tahini Fall Harvest Salad!


For the salad:

  • 2 cups cubed butternut squash (I used the pre-cut squash from Trader Joes)
  • Drizzle olive oil
  • Salt and pepper
  • 1 bunch green kale
  • 1 pound brussels sprouts
  • 4 ounces proscuitto
  • Seeds from 1/2 pomegranate
  • 1/3 cup Square Root Maple Cinnamon Nutnola

For the maple tahini dressing:

  • 1/4 cup tahini
  • 1/4 cup avocado oil
  • 2 teaspoons maple syrup
  • 1 Tablespoon dijon mustard
  • Juice of 1/2 a lemon
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash in a drizzle of olive oil and sprinkle with salt and pepper.
  3. Roast for 30-40 minutes, until cooked through.
  4. While the squash roasts, prepare the rest of the salad. Remove kale leaves from stems and finely chop. Add kale to large bowl. Using a mandolin, food processor, or knife, shred brussels sprouts. Add to kale and toss to combine. Slice proscuitto and add to salad. Add pomegranate seeds.
  5. Add the roasted squash.
  6. Make the maple tahini dressing: Combine all dressing ingredients in a jar and shake to combine.
  7. Add to salad and toss together.
  8. Top with nutnola and enjoy!

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