Harvest Fall Salad W/Pomegranate Tahini Vinaigrette
This salad is full of wonderful fall flavors like butternut squash, cranberries, brussel sprouts and pumpkin seeds. It’s a perfect side dish or it can be topped with a protein like roasted chicken or grilled shrimp.
My inspiration besides this beautiful fall weather were pomegranates and a butternut squash. I was looking out my kitchen window and saw my pomegranate tree full of beautiful fruit. I had a butternut squash sitting on my kitchen island and decided to make a hearty salad. I wanted a nice warm harvest salad and that’s what I got. Although this is a warm salad, it could be eaten cold and it doesn’t take away from the flavors. I used this as a meal prep for the week. One day I topped it with shrimp and another day with Italian sausage but eating it alone is absolutely perfect.
The combinations of textures, colors and flavors were delicious. I also decided to make a dressing using some of my favorite flavors, tahini, balsamic, maple syrup and pomegranate airls. I initially thought of making a light vinaigrette but last minute decided that tahini would give it a nice creamy texture and after blending everything together, it had such a lovely pink hue 😍 It tasted so delicious, I could have easily eaten the entire bowl myself.
Although this salad is very easy to put together, roasting the veggies does take time. If you roast them all in one large baking sheet, it cuts back on the cooking time.
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Harvest Fall Salad W/Pomegranate Tahini Vinaigrette
Recipe details
- 4 Servings
- Prep time: 30 Minutes Cook time: 60 Minutes Total time: 1 hr 30 min
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