When fall rolls around, I crave cozy, nourishing meals—but still want something fresh, bright, and full of flavor. This salad has it all: crisp apples, caramelized butternut squash, tart cranberries, and the creamiest apple cider tahini dressing that pulls everything together perfectly.
It’s hearty enough for lunch, beautiful enough for a dinner side, and honestly tastes even better the next day.
The Salad
Ingredients:
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Romaine
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Kale
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Diced apple
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Unsweetened dried cranberries
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Diced + baked butternut squash or sweet potato
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Diced red onion
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Sunflower seeds (or lightly toasted pumpkin seeds — so good!)
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Vegan feta
The Apple Cider Tahini Dressing
Ingredients:
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2 tbsp apple cider vinegar
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1 tbsp tahini
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1 tsp Dijon mustard
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1 tbsp date syrup
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1 tsp diced garlic
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Freshly cracked black pepper to taste
How to Make It
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Bake diced squash or sweet potato until tender and lightly golden.
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Chop and prep all your veggies.
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Whisk all dressing ingredients together in a small bowl or jar until smooth and creamy.
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Combine everything in a large bowl—or store the dressing separately if you’re meal-prepping for later.
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Toss, taste, and enjoy!
This salad is sweet, savory, and satisfying- everything you want in a cozy fall meal. Pair it with a Doc's Daughters Better For You Brownie or a jar of Brownie Batter Overnight Oats for the perfect day of balanced eating.
Here’s to nourishing yourself this season one crunchy, colorful bite at a time.✨
XOXO,
Dr. Cara Fuhrman