Harvest Salad With Tahini & Maple Dressing

This salad is super filling & delicious!

Great for the fall & autumn for a nice lunch or even dinner. This is also light enough to eat when on a detox.

Ingredients:

Spinach

Raspberries

Squash

Pumpkin seeds

Pecans

Pomegranate

For dressing:

Maple syrup

Tahini paste

Fresh lemon

Olive oil

Salt & pepper

Water

Preheat oven to 350 degrees celsius, dice the squash into squares then place on parchment paper on baking dish, cover in olive oil, salt & pepper bake for 15-20 mins until squash is soft. Place pumpkin seeds & pecans to roast at 350 degrees celsius on separate baking tray for 10 mins.

Meanwhile prepare the dressing, in a small bowl mix together maple syrup, tahini paste, lemon juice, olive oil & water then add salt & pepper.

Once the squash, pecans & pumpkin seeds are ready, start combing the ingredients in a salad bowl.

Enjoy!