Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.
You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.
This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.
Harvest Salad with Tahini Goddess Sauce
Yields 1 Big Salad or 2 Small Side Salads
- 4-6 cups baby spinach
- 1/2 cup (85 g) roasted butternut squash*
- 4 oz. ground turkey
- 1/2 oz. goat cheese
- 2 Tablespoons (.5 oz) roasted nut mix ( I used an Olive and Herb nut mix)
- 2-3 Tablespoons of my Goddess Tahini Dressing
- Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
- Toss and enjoy!
*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.