
Peace of Health

Autumn Glow Salad with Creamy Tahini-Lime
Meet Your New Favorite Salad: The Harvest Glow Bowl!
Packed with ~13g protein + loads of fiber, this bowl will keep you fueled and satisfied.
4 Servings
Ingredients
Base & Toppings:
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6 cups spinach & arugula mix
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2 cups butternut squash, cubed
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1 ½ cups Brussels sprouts, halved
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½ medium red onion, sliced
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1 can (15 oz) white beans, drained & rinsed
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2 tbsp olive oil (to spritz vegetables)
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Salt & pepper, to taste
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½ cup crispy fried onions (2 tbsp per serving)
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4 tbsp pumpkin seeds (1 tbsp per serving)
Tahini-Lime Dressing:
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3 tbsp tahini
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2 tbsp coconut aminos
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Juice of 1 lime (about 2 tbsp)
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2 tbsp warm water (to thin, more if needed)
Pinch garlic powder (optional)
Instructions
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Roast the Veggies
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Preheat oven to 400°F (200°C).
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Spread butternut squash, Brussels sprouts, and red onion on a baking sheet.
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Spritz or lightly toss with olive oil, season with salt & pepper.
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Roast for 20–25 minutes, stirring halfway, until golden and tender.
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Prepare the Dressing
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In a small bowl, whisk together tahini, coconut aminos, lime juice, warm water, and garlic powder.
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Adjust thickness with more water until smooth and pourable.
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Assemble the Salad
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Place spinach & arugula mix in serving bowls.
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Top with warm roasted vegetables and white beans.
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Drizzle generously with tahini-lime dressing.
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Sprinkle each serving with 2 tbsp crispy fried onions + 1 tbsp pumpkin seeds for crunch and flavor.
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Nutrition (approximate - per serving)
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Calories: ~385
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Fat: ~21 g
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Carbohydrates: ~40 g
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Fiber: ~10 g
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Protein: ~13 g