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

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


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

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:

  • 34 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

  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