Honeycrisp Apple & Golden Beet Salad with Maple Tahini Dressing

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It's starting to get pretty cold in the Northeast, but that doesn't stop me from having a salad most days!

To fit in better with the chilly temps, I swap out the standard cucumber and tomatoes for more seasonal ingredients. Basically, what grows together, goes together! I use that motto a lot when combing flavors. Here I've got honey crisp apples, roasted golden beets, walnuts, quinoa, goji berries, and a creamy tahini dressing. It's the perfect late-fall salad. 

I served it here with my Pantry Lentil Soup. The perfect pair. 

Honeycrisp Apple & Golden Beet Salad with Maple Tahini Dressing 

Serves 3-4

6 cups mixed salad greens (arugula, Bibb lettuce, romaine)
1 cup cooked quinoa
1-2 golden beets, roasted + thinly sliced
1 Honeycrisp apple, thinly sliced
1/3 cup walnuts, toasted and roughly chopped
2 Tbs. goji berries

Maple Tahini Dressing (recipe below)

Place lettuce in one large serving bowl, or divide among individual bowls. Then top with quinoa. Arrange sliced apple and beets on top. Sprinkle with walnuts and goji berries. Drizzle with dressing.

Maple Tahini Dressing

2 Tbs. tahini (I prefer Soom)
2 Tbs. Bragg’s apple cider vinegar
2 Tbs. extra virgin olive oil
1 Tbs. pure maple syrup
fine sea salt + pepper (to taste)

Whisk all ingredients together until smooth. Taste and adjust ingredient ratios as needed. If too thick, thin with a small splash of water.