Fall Harvest Salad with Tahini Dressing

This past weekend was excellent! It felt like a long weekend even though it wasn’t. We caught three fish that were within the range to keep so our freezer has a fish supply again. The new smoker was used twice, once for a chicken and once for beef jerky. It was the first time for the jerky and while some tweaks are needed, it turned out really well and we cannot stop snacking on it. I am not the expert in our house when it comes to smoking meats but if you are interested, leave a comment and I’ll document the process with pictures and videos.

Speaking of trying new things, I’ve started experimenting with tahini in dressings (I know, late to the party). After a little trial and error, I think I’ve found a good combination to layer over this fall salad. You can mix and match on the nuts and seeds if you prefer. Walnuts and sunflower seeds would also work well. Its been about a month since I’ve had this salad and it’s sounding pretty mouthwatering so I’ll be making it again this week.

Remember - I keep an ongoing post of salad dressings. If you are craving a salad but need some dressing inspiration, go to the Salad Dressing Post.

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Fall Harvest Salad with Tahini Dressing

Serves 2

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• 1 small Sweet Potato, chopped (1 1/2 cups)

• 4 cups Baby Arugula

• 3 cups Baby Spinach

• 1/4 cup chopped Pecans

• 1/3 cup Pumpkin Seeds

• 1 Gala Apple, sliced

• 2.5 oz Brie, sliced

Dressing:

• 2 TBS Tahini

• 2 1/2 TBS Apple Cider Vinegar

• 1 TBS Olive Oil

• 1 1/2 TBS Water

• 1/2 TBS Orange Juice

• 1 tsp Honey

• 1/8 tsp Oregano

• 1/8 tsp Salt

• 1/8 tsp Thyme

1. Cook 1 small sweet potato in the microwave or oven until soft. (Alternatively, you can cube and then roast)

2. Slice the gala apple into thin slices or chucks based on preference.

3. Cut cooked sweet potato in half lengthwise and then slice and cut into bit size pieces. The skin will fall off of some pieces which is normal and you can discard or include based on your preferences.

4. Mix the spinach, arugula, pecans, and pumpkin seeds in a large bowl

5. Add the sweet potato

6. Mix dressing and toss with salad

7. Divide the salad into two bowls (make sure to equally top with nuts, seeds and potato)

8. Top with brie and sliced apple. Serve