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  • Liz Hoobchaak

Autumn Harvest Salad with Honey Tahini Dressing

Updated: Nov 6, 2022

This salad truly is autumn in a bowl for me. The warm roasted butternut squash and brussel sprouts wilt the bed of arugula and it pairs perfectly with the honey tahini dressing. This recipe can easily be doubled and served as a side dish for a fall dinner party or holiday dinner. It also makes excellent leftovers for a delicious and healthy lunch.

Ingredients for Salad:

Butternut squash **(see note below)

Brussel sprouts


Dried cranberries, unsweetened

Pumpkin seeds

2 tbsp olive oil

1 tsp salt

Pepper to taste

1/2 tsp cinnamon for roasting squash

Ingredients for dressing:

2 tbsp olive oil

1 tbsp tahini

1 tbsp honey (sub maple syrup for vegan)

1/2 tsp apple cider vinegar

1 Clive garlic, minced

Salt and Pepper to taste


  1. Preheat the oven to 425ºF.

  2. Place cubed butternut squash in a bowl and toss with 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, 1/2 tsp cinnamon. Place squash on one half of a baking tray.

  3. Place halved brussel sprouts on the other side of the baking tray cut side up. Drizzle with 1 tbsp olive oil, 1/2 tsp salt and a touch of pepper. Roast the squash and brussel spouts for 25-30 minutes until browned.

  4. Place a bed of arugula on a platter and drizzle with olive oil and salt and toss.

  5. Place all the ingredients for the dressing in a bowl and whisk together.

  6. When squash and brussel sprouts are done, place them on top of a bed of arugula, too with dried cranberries and pumpkin seeds. Drizzle on the dressing and enjoy!

** a note on butternut squash: I was lucky enough to find fresh cubed butternut squash which is a big time saver. If you cut and cube your own, I would recommend smaller pieces so they roast more evenly. Although I prefer fresh squash since it is in season, you could try frozen butternut squash as well, just thaw prior to roasting.

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