Fall Harvest salad with maple and tahini vinaigrette (vegan and gluten-free)

Fall Harvest salad with maple and tahini vinaigrette (vegan and gluten-free)

This fall harvest salad combines the best fall flavors: squash, apple, kale, Brussels sprouts, beets, pomegranate and dried cranberries. The whole completed with a sweet, tangy and creamy maple and tahini vinaigrette ... Perfection!


Although called the fall harvest, its ingredients are readily available all year round because they are foods with a long shelf life. 


Virtues of Pomegranate 

This salad is packed with nutrients! Indeed, the pomegranate is a super food. Its arils (the little red balls that we eat) have anti-inflammatory, antibacterial and antiviral properties. They are therefore beneficial in helping us reduce the risk of cardiovascular disease, chronic disease and diabetes. 

Benefits of Dried Cranberries 

It also contains organic dried cranberries, which  are particularly rich in antioxidants. In addition, these antioxidants neutralize free radicals and inflammation responsible many health problems including arthritis, Alzheimer's disease and heart disease.

The power of walnuts

For its part, the walnut is a real source of fiber, hence their interest against constipation. Dietary fibers play an essential role in the proper functioning of intestinal transit. Thanks to their anti-inflammatory action, walnuts can also offer protection against insulin resistance and even against diabetes, two consequences of mild inflammation. Another undeniable benefit of this nut is its role in slowing down age-related brain deterioration. An article, which appeared in the Journal of Alzheimer's Disease, states that a diet high in nuts would reduce the risk of developing symptoms of Alzheimer's disease. Studies also show that nuts can slow the progress of this disease.


The Super Kale!

Kale, also called "kale", is a leafy vegetable and comes in the form of branches. Low in calories, it is full of fiber and literally explodes with vitamins. Indeed, a serving of 100 grams of its leaves contains more than 500% of the recommended daily allowance of vitamin A (useful in vision and growth) and 200% of the recommended daily requirement of vitamin C (immune system and antioxidant). ! 


So why deprive yourself of this delicious salad which in addition to being delicious will bring you a concentrate of vitamins and nutrients!


Fall Harvest salad with maple and tahini vinaigrette (vegan and gluten-free)

Makes 4 servings



For the salad

4 cups of Brussels sprouts cut in half, roasted
4 cups diced butternut squash, roasted
4 small beets, diced and roasted, steamed or boiled
2 cups finely chopped kale
1 apple, diced
1 / 2 cup of Organic walnuts in half 
1 / 2 cup of organic dried cranberries 
1/2 cup pomegranate arils

For the vinaigrette 

5 c. Tablespoon of tahini
2 tablespoons of maple syrup
2 tablespoons of apple cider vinegar
1 tablespoon of fresh lemon juice
3 garlic cloves, finely chopped 
4 to 6 tablespoons of water, to reach the desired consistency
Freshly ground pepper to taste 


1. Place the Brussels sprouts cut in half on a baking sheet lined with parchment paper, drizzle with a little olive oil, season with pepper.

2. Core the squash after cutting it in half. With the peel, cut it into coarse cubes. (The skin comes off easily when cooked!) Place with the Brussels sprouts on the baking sheet and drizzle with a little olive oil and pepper to taste. 

3. Remove the peel from the beets and cut them into cubes. place with the other vegetables on the baking sheet. ATDrizzle with a little olive oil and pepper to taste. 

4. Roast at 375 degrees until tender, about 30 minutes. 

5. To make the dressing, add all the dressing ingredients to a blender and mix until smooth and creamy. 

6. To assemble the salad, place everything in a large bowl, top with vinaigrette and mix well. Serve immediately or store in the refrigerator for up to 4 days.

7. Eat hot or cold, it's up to you to decide what you prefer! 


Bon appétit! 


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  • Caroline Bisaillon
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