When I’m falling asleep I count foodie fantasies instead of sheep.
Sometimes, when I’m stuck on recipe creation, I say the titles over and over again (in the least creepy way possible, I promise…).
I like the way words sounds and the corresponding picture and feeling they create.
And I just couldn’t get Maple Mustard Tahini out of my head, friends.
I knew this dressing was going to be a thing even before I paired it with an autumn salad.
You’re going to love these Autumn Harvest Salad Bowls filled with fall’s finest produce and topped with my latest seasonal inspired Maple Mustard Tahini!
I first tossed this salad bowl together a few years back and I’ve been making variations of it ever since, sometimes in the fall and sometimes all year round.
It’s one of those salads I discovered and then ate on repeat until I couldn’t eat anymore.
The addiction stems from the fact that it contains all of the my favorite things autumn has to offer thrown into one bowl.
Let me try to describe it to you.
The nutty flavor of the arugula and toasted walnuts is balanced out by sweet earthy beets, jeweled sweet potatoes, and tart apple.
Then you drizzle it generously with a creamy maple mustard tahini and try not to draw attention to yourself wherever you’re enjoying it!
I say “wherever”, because this salad is perfect to make in advance and throw into messy Tupperware containers for a healthy fall lunch.
My favorite traveling companion is a lunchbox packed with these add-ins!
I like to roast my sweet potato and beets in advance, toast a sheet of walnuts, dice my apples and toss in lemon (to prevent browning), and whisk up my maple mustard tahini in advance.
All of these ingredients store well in the fridge so you can throw them into salad bowls all week long.
Try adding chickpeas or quinoa if you’re craving a little extra protein.
If you make these Autumn Harvest Salad Bowls with Maple Mustard Tahini, I want to see!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your fall feels!
For more fun salads, check out my Raw Krazy Kale Salad with Miso Tahini and Kale Caesar with Tandoori Chickpeas & Avocado Tahini Cream.
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- AUTUMN HARVEST SALAD BOWL
- 2 large apples, cored, diced, and tossed in optional 1 TBS lemon juice
- 1 cup walnuts, lightly toasted
- 2 medium sweet potatoes or 1 large, peeled and diced
- 1 bunch beets, peeled and diced
- Himalayan sea salt and black pepper
- avocado oil spray (optional)
- 6-8 cups arugula or mixed salad greens
- MAPLE MUSTARD TAHINI
- ¼ cup runny tahini
- 1 TBS maple syrup
- 2 TBS yellow mustard
- 2 TBS diced onion
- 1 TBS apple cider vinegar
- Himalayan sea salt and black pepper, to taste
- 1-2 TBS water (or more as needed to thin)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Scrub and peel your sweet potato and beets and cut into ~1" squares. Arrange on the baking sheet with space between the beets and sweet potatoes (the beets will stain!). Spray lightly with optional avocado oil and season with Himalayan sea salt and black pepper. Bake for 30-40 minutes, until fork tender.
- Meanwhile, mix up your Maple Mustard Tahini by adding all ingredients to a high speed blender or food processor and pulsing until smooth. Add water in 1 TBS increments to thin to desired consistency.
- When the sweet potato and beets are done baking, reduce the oven temp to 350 degrees. Add your walnuts to the baking sheet and toast for 8-10 minutes, until golden brown and fragrant.
- Dice your apple while the walnuts are toasting and toss in lemon juice (to prevent browning).
- To assemble your Autumn Harvest Salad Bowls, divide your arugula and mixed greens between 3-4 bowls and top with diced apple, baked beet and sweet potato, and toasted walnuts. Drizzle with Maple Mustard Tahini and serve immediately.
- Store leftover salad ingredients and dressing separately in the fridge for 5-7 days.