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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:

  • 6 cups spinach & arugula mix

  • 2 cups butternut squash, cubed

  • 1 ½ cups Brussels sprouts, halved

  • ½ medium red onion, sliced

  • 1 can (15 oz) white beans, drained & rinsed

  • 2 tbsp olive oil (to spritz vegetables)

  • Salt & pepper, to taste

  • ½ cup crispy fried onions (2 tbsp per serving)

  • 4 tbsp pumpkin seeds (1 tbsp per serving)

Tahini-Lime Dressing:

  • 3 tbsp tahini

  • 2 tbsp coconut aminos

  • Juice of 1 lime (about 2 tbsp)

  • 2 tbsp warm water (to thin, more if needed)

Pinch garlic powder (optional)

Instructions

  1. Roast the Veggies

    • Preheat oven to 400°F (200°C).

    • Spread butternut squash, Brussels sprouts, and red onion on a baking sheet.

    • Spritz or lightly toss with olive oil, season with salt & pepper.

    • Roast for 20–25 minutes, stirring halfway, until golden and tender.

  2. Prepare the Dressing

    • In a small bowl, whisk together tahini, coconut aminos, lime juice, warm water, and garlic powder.

    • Adjust thickness with more water until smooth and pourable.

  3. Assemble the Salad

    • Place spinach & arugula mix in serving bowls.

    • Top with warm roasted vegetables and white beans.

    • Drizzle generously with tahini-lime dressing.

    • Sprinkle each serving with 2 tbsp crispy fried onions + 1 tbsp pumpkin seeds for crunch and flavor.

Nutrition (approximate - per serving)

  • Calories: ~385

  • Fat: ~21 g

  • Carbohydrates: ~40 g

    • Fiber: ~10 g

  • Protein: ~13 g

All information is intended as educational only and not to replace guidance or instruction from your provider. Some information may be personal perspective. Please seek professional care if needed. 

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