Introduction

Oh, hey there, friend! I don’t know about you, but as soon as that first crisp autumn breeze hits, my mind immediately goes to warm, comforting flavors and hearty, satisfying dishes. And if there’s one recipe that truly embodies the magic of fall for me, it’s this gorgeous Fall Squash Salad with Maple Tahini Dressing. It’s like a hug in a bowl, packed with all the best seasonal produce and a dressing that’s so creamy and dreamy, you’ll want to put it on everything!

What I love most about this salad is how deceptively simple it is. You can have this on your table in under an hour, and it feels so elegant and special. It’s perfect for a weeknight dinner when you want something nutritious and flavorful, or even for a festive gathering because it always gets rave reviews!

Why You’ll Love This Recipe

Fast: Whip it up in about 45 minutes from start to finish!
Easy: Minimal fuss, maximum flavor. Anyone can make this!
Giftable: Portion it into cute jars for a thoughtful edible gift.
Crowd-pleasing: Even the pickiest eaters tend to love the sweet and savory combination.

Ingredients

Let’s gather our goodies! Here’s what you’ll need to create this little bit of fall heaven:

1/2 (3-pound) Butternut squash: The star of our show! Look for one that feels heavy for its size, which usually means it’s packed with sweet flesh.
1 tbsp Olive oil: Just a touch to help our squash get beautifully roasted.
1/4 tsp Garlic powder (optional): A little secret weapon for an extra savory note.
1/4 tsp Sea salt: To enhance all those lovely fall flavors.
1/8 tsp Black pepper: Just a pinch for a little warmth.
6 cups Curly kale (stems removed and chopped): This hardy green holds up beautifully and adds a nice texture.
1 large Apple (cored and sliced thinly): Fuji, Honeycrisp, or Gala apples are fantastic here for their sweetness and crispness.
1 large Pear (cored and sliced thinly): Bosc or Anjou pears work wonderfully, adding a delicate sweetness.
3/4 cup Goat cheese (crumbled): That creamy, tangy goodness is a must-have!
3/4 cup Pecans: For that perfect crunchy bite and nutty flavor.

Maple Tahini Dressing:

1/4 cup Tahini: This is our creamy base – it’s made from ground sesame seeds and gives the dressing its luxurious texture.
1/4 cup Olive oil: To smooth everything out.
1 1/2 tbsp Maple syrup: The sweet kiss of autumn!
2 tbsp Lemon juice: For a touch of brightness to cut through the richness.
1/2 tsp Sea salt: To season it just right.
1/4 tsp Black pepper: A little extra kick!
2 tbsp Water: To get that perfect pourable consistency.

How to Make It

Alright, let’s get cooking! It’s so easy, you’ll be amazed.

Preheat your oven: Get it nice and toasty at 400°F (200°C).
Prep the squash: Time to peel, seed, and cube your butternut squash. Aim for bite-sized pieces, about 1-inch cubes.
Season the squash: Spread the squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder (if you’re using it – I usually do!), 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper. Toss it all around to make sure every piece is coated.
Roast to perfection: Pop that baking sheet into the preheated oven and let those squash cubes roast for about 20-25 minutes. You want them to be tender when you poke them with a fork and have those lovely little browned edges.
Whip up the dressing: While your squash is doing its thing in the oven, let’s make that magical dressing! In a small bowl, grab a whisk and combine the tahini, 1/4 cup olive oil, maple syrup, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Now, add the water, just a tablespoon at a time, whisking as you go, until it’s as creamy and smooth as you like it. If it’s too thick, add a little more water until it’s perfect for drizzling.
Assemble the salad: Grab a big salad bowl. Add your chopped kale, thinly sliced apple, thinly sliced pear, crumbled goat cheese, and those crunchy pecans.
Add the star: Gently add the warm, roasted butternut squash to the bowl with all the other goodies.
Dress and toss: Drizzle that glorious Maple Tahini Dressing all over the salad. Give it a gentle toss to make sure everything is coated in that creamy, dreamy goodness.
Serve and enjoy! This salad is best served right away while the squash is still warm and inviting.

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative and make it your own! Here are a few ideas:

Squash Swap: No butternut squash? No problem! Roasted sweet potatoes or acorn squash are wonderful alternatives.
Nutty Alternatives: Walnuts or slivered almonds are delicious if pecans aren’t your favorite.
Cheese Please: If goat cheese isn’t your jam, crumbled feta or even some sharp cheddar would be a tasty swap.
Add Protein: For a heartier meal, toss in some grilled chicken, chickpeas, or even some crispy baked tofu.
Grain Power: Cooked quinoa or farro can be added for extra texture and staying power.
Herb It Up: A sprinkle of fresh parsley or chives can add a lovely pop of freshness.

Tips for Success

A few little tricks to make your salad even better:

Don’t Overcrowd the Pan: When roasting your squash, make sure it has enough space on the baking sheet. If it’s too crowded, it will steam instead of roast, and you won’t get those lovely caramelized edges. Use two baking sheets if you need to!
Massage Your Kale: Curly kale can sometimes be a bit tough. Before adding it to the salad bowl, you can give it a little “massage” by gently rubbing the leaves with your hands. This helps to break down the tough fibers and make it more tender.
Prep Ahead: You can roast the squash and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, just assemble the salad and toss!
Dress Just Before Serving: While the kale is sturdy, the apples and pears are best when they haven’t been sitting in dressing for too long. Toss everything right before you’re ready to dig in for the freshest taste.

How to Store It

If you happen to have any leftovers (which is unlikely, but a girl can dream!), store the salad components separately in airtight containers in the refrigerator. The roasted squash should last for 3-4 days, and the dressing will keep for about a week. The assembled salad is best eaten the day it’s made, but if you do have leftovers, they’ll still be pretty tasty for a day or two!

FAQs

Got questions? I’ve got answers!

Can I make this salad ahead of time?

Yes! You can roast the squash and prepare the dressing up to a day in advance and store them in the fridge. Assemble and dress the salad just before serving to keep the greens and fruits fresh.

What can I use instead of kale?

Spinach or arugula would be lovely substitutes for kale. They have a softer texture, so you might not need to “massage” them.

Is the maple syrup necessary in the dressing?

The maple syrup adds a touch of sweetness that balances the tahini and lemon juice beautifully. While you could omit it, I highly recommend keeping it in for that signature fall flavor!

Can I add other vegetables to this salad?

Absolutely! Roasted Brussels sprouts, thinly sliced red onion, or even some pomegranate seeds would be delicious additions.

Fall Squash Salad with Maple Tahini Dressing

A hearty and flavorful fall salad featuring roasted butternut squash, fresh apple and pear, crunchy pecans, and creamy goat cheese, all tossed with a sweet and savory maple tahini dressing. Perfect for a weeknight dinner or a festive gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 6

Equipment

Baking Sheet
Small bowl
Whisk
Salad bowl

Ingredients

Salad Ingredients

0.5 piece Butternut squash 3-pound squash, peeled, seeded, and cubed into 1-inch pieces
1 tbsp Olive oil For roasting squash
0.25 tsp Garlic powder Optional
0.25 tsp Sea salt For roasting squash
0.125 tsp Black pepper For roasting squash
6 cups Curly kale Stems removed and chopped
1 large Apple Cored and sliced thinly
1 large Pear Cored and sliced thinly
0.75 cup Goat cheese Crumbled
0.75 cup Pecans

Maple Tahini Dressing

0.25 cup Tahini
0.25 cup Olive oil For dressing
1.5 tbsp Maple syrup
2 tbsp Lemon juice
0.5 tsp Sea salt For dressing
0.25 tsp Black pepper For dressing
2 tbsp Water To thin dressing

Instructions

Preheat oven to 400°F (200°C).
Peel, seed, and cube the butternut squash into 1-inch pieces.
0.5 piece Butternut squash
On a baking sheet, toss squash with 1 tbsp olive oil, garlic powder (if using), 1/4 tsp sea salt, and 1/8 tsp black pepper until coated.
0.5 piece Butternut squash
Roast squash for 20-25 minutes, or until tender and lightly browned.
0.5 piece Butternut squash
While squash roasts, prepare the dressing: In a small bowl, whisk together tahini, 1/4 cup olive oil, maple syrup, lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper.
0.5 piece Butternut squash
Gradually whisk in water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
0.5 piece Butternut squash
In a large salad bowl, combine chopped kale, sliced apple, sliced pear, crumbled goat cheese, and pecans.
0.5 piece Butternut squash
Add the warm roasted butternut squash to the salad bowl.
0.5 piece Butternut squash
Drizzle the maple tahini dressing over the salad and toss gently to combine.
0.5 piece Butternut squash
Serve immediately.

Notes

You can massage the kale by gently rubbing the leaves with your hands to tenderize it. Roast the squash and make the dressing a day in advance for easier assembly.