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Autumn Salad with Tahini Maple Dressing

Rich in flavour and nutrients, these fall flavours create the coziest salad. Serve as a side salad at your weekend brunch or as a full meal on a busy weeknight.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Course Salad, Side Dish
Servings 4

Ingredients
  

Roasted Sweet Potato

  • 1 Medium Sweet Potato peeled and diced into cubes
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • Avocado Spray

Tahini Maple Dressing

  • 1/4 cup tahini
  • 2 tbsp maple syrup
  • 2 tbsp cold water
  • 1 tbsp apple cider vinegar
  • salt & pepper

Autumn Salad

  • 6 cups Vertical Roots Kale rough chopped
  • 3/4 cup organic chick peas drained and rinsed
  • 1/2 cup organic dried cranberries
  • 3/4 cup roasted sweet potato
  • 1/2 goat cheese crumbled
  • 1/2 cup raw sunflower seeds

Instructions
 

Roasted Sweet Potato

  • Place sweet potato and spices into a bowl and spray with avocado spray.
  • Place in an air fryer and use the french fry settings OR place in the oven at 425 degrees for 25-30 min. For both variations, toss and flip halfway through.
  • Once browned and cooked through, set aside and cool.

Tahini Maple Dressing

  • Place all ingredients in a mason jar and shake well. Set Aside.

Autumn Salad

  • Place rough chopped kale inside a large salad bowl
  • Add chick peas, seeds, dried cranberries and roasted sweet potato and toss.
  • Sprinkle goat cheese around the top of the salad
  • Drizzle dressing around and toss well.