Hearty Fall Salad with Maple Glazed Brussels Sprouts and Tahini Dressing (Oil-free)

A hearty vegan salad that just screams Fall. I incorporated all of my favorite seasonal produce and ingredients into this salad, and what resulted was magic.

For some people, when they think of Fall they think pumpkin spiced lattes and pumpkin pies. But for me, fall is all about hearty salads, grain bowls, and recipes using seasonal vegetables! Does anyone else agree?

This recipe is a part of our Fall Bento Box Series, sharing meals that are perfect for packing on the go! Check out our video above, sharing the step by step process of making this Hearty Fall Salad along with our Grilled Fall Vegetable Bread Boat and Fall Pasta Salad w/ Avocado Dijon Dressing.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Hearty Fall Salad w/ Maple Glazed Brussels Sprouts and Tahini Sage Dressing (Oil-free)

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• Author: Jasmine @ Sweet Simple Vegan
• Yield: 3

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Description

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!

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Ingredients

Roasted Brussels Sprouts

• 1 lb Brussel Sprouts, halved
• 
1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste

Tahini Sage Dressing

• 1/3 cup tahini
• 2 cloves of garlic, chopped
• 1/3 cup of water
• 1 tablespoon apple cider vinegar or lemon juice
• 1/2 tablespoon fresh sage

Sourdough Croutons

• 2 cups sourdough bread, cut into cubes
• 1 tablespoons water
• 1/2 teaspoon fresh sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sea salt

Candied Pecans

• 1 cup pecans
• 1 1/2 tablespoons maple syrup
• 1/4 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 pumpkin pie spice

Additional Ingredients:

• 3–4 cups fresh spinach
• 1/2 (15.5 oz.) can cannellini beans
• 1/3 cup pomegranate seeds
• 1 cup roasted kabocha squash (or squash of choice)

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Instructions

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.

• Category: Salad, Entree

Nutrition facts label provided by Nutri Fox.

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