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!
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)
Instructions
- 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.
- 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.
- Prepare the dressing: Add the tahini, garlic, water, apple cider vinegar, sage, and thyme into a high-speed blender and run until smooth.
- 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.
- 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