Hearty Fall Salad w/ Maple Glazed Brussels Sprouts and Tahini Sage Dressing {oil-free}

The BEST Hearty Fall Salad! Filled with maple glazed Brussels sprouts and a tahini sage dressing {oil-free}!

A hearty fall salad for the perfect entree or side! It is loaded with maple glazed pecans, maple glazed Brussels sprouts, and a tahini sage dressing!


Roasted Brussels Sprouts

Tahini Sage Dressing

Sourdough Croutons

Candied Pecans

To assemble:


  1. Prepare the Roasted Brussels Sprouts: In a large bowl, add in the halved brussels sprouts, as well as maple syrup, apple cider vinegar, mustard, and a sprinkle of salt and pepper. Pour that onto a lined baking sheet, and place into an oven at 400F for 45 minutes, flipping halfway through. While that bakes, put tougher the candied pecans.
  2. Prepare the croutons: To a large bowl add the cubed bread, water, fresh sage, dried thyme, dried basil, smoked paprika and sea salt. Stir to combine, then pour onto a lined baking sheet. Place into the oven at 350F for 10-12 minutes, or until crunchy.
  3. Prepare the dressing: Add the tahini, garlic, water, apple cider vinegar, sage, and thyme into a high-speed blender and run until smooth.
  4. Prepare the candied pecans: In a medium pan over medium heat, add in the pecans, maple syrup, salt, vanilla and pumpkin pie spice. Cook until it thickens and no liquid remains or about 5 minutes.
  5. To assemble: Add the fresh spinach into a large bowl, along with the white beans, pomegranate, kabocha squash, Brussels sprouts, candied pecans, and croutons. Drizzle with the desired amount of dressing, and toss until uniform.