Apple & Squash Fall Salad

Nour Kay
by Nour Kay
4-6 Servings
25 min

It's fall / autumn, apple & pumpkin season. And I've been enjoying experimenting with apples and squash for a variety of recipes. The latest is a very easy and healthy salad, one of my favorite fall salads that merges both fruits and vegetables: Squash & apple.

With a bunch of seeds, full of nutrients and antioxidants. The best part? The dressing: maple syrup and tahini. Tahini goes really well with fall flavors and textures like squash and apples. However it needs to be contrasted with a drizzle of vinegar just for this little bold kick.

This is a great recipe to serve any day or even on Thanksgiving.

Recipe details
  • 4-6  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • - 2 cups spinach / mixed greens
  • - 1 squash thinly sliced and roasted (1 tbsp olive oil + salt and pepper to roast)
  • - 2 apples thinly sliced
  • - 1 carrot grated
  • - seeds of 1 pomegranate
  • - handful walnuts
  • - handful dried cranberries
  • - handful pumpkin seeds
  • - handful sunflower seeds
  • - 1/2 cup tahini
  • - 1/2 cup maple syrup
  • - drizzle of vinegar

-For the squash, cut it into very thin slices (half moons) and put in a bowl and coat with a table spoon of olive oil, salt and pepper.
-Heat up a skillet on medium heat and place the squash in for a few min until brown, then reduce the heat and cover, let cook for 10-15min.
-In the meantime, assemble all salad ingredients starting with the spinach/greens and then add squash once ready.
-Prepare dressing by mixing all ingredients.
-Serve and enjoy