Maple-Tahini Winter Salad

Maple-Tahini Winter Salad

Gooooood morning everyone! It’s finally a nice, bright sunny morning in Vancouver and it gives me hope that one day this grey Winter may end…

I have been craving citrus fruits and salads lately – weird! Perhaps it’s my body telling me that Spring is coming…and also that I’ve been on a bit of a ‘winter diet’ lately and could use a bit more fresh food. I’ve been lacking big time in the vitamin D department and the sun just makes me feel so happy and motivated. The weather in Van City has left me with dry skin, a cold that won’t go away and just a bit ‘blah’ feeling.

I’ve been drinking a lot of fresh juice to make up for this and add some extra nutrients into my life but I want to place emphasis on the health properties of the foods I eat, too! So I made this maple-tahini salad that I think is totally appropriate and satisfying for Winter. It’s packed with hearty ingredients that fill you up and treat you well, nutritionally-speaking. It’s foods like these that will contribute to health with a combination of healthy fats, fiber and lots of vitamins and minerals.

Maple-Tahini Winter Salad

Getting my healthy eating back on track is a great idea for Spring but I’m also SO EXCITED to start working out with my long-time friend Mikala Condon. She is a personal trainer and her company is called ‘Worthy of Strength‘ and operates out of East Van. Check her out!! I’m beginning a program with her and I can’t wait to share my results with you. I may also tackle her Spring bootcamp for an extra kick in the butt.

Do you find your healthy lifestyle is easier to maintain in the Spring and Summer? What motivates you?

Maple-Tahini Winter Salad

Maple-Tahini Winter Salad

A kale and romaine salad with simple maple-tahini dressing, roasted sweet potatoes, avocado, toasted pumpkin seeds, apple, red onion and cashew chevre.

Course: Salad
Servings: 4 people
Author: Koko
Maple-Tahini Dressing
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup water
  • 1/4 teaspoon sea salt
  • freshly ground pepper, to taste
Cashew Chevre
  • 3/4 cup cashews soaked
  • 1/3 cup water
  • 2 tsp lemon juice
  • pinch of sea salt
  • 1/2 head romaine lettuce chopped
  • 1/2 bunch lacinato (dinosaur) kale finely chopped
  • 1 medium sweet potato sliced into 1/2" rounds and quartered
  • 1/4 red onion finely sliced
  • 1 apple finely sliced
  • 1/2 avocado finely sliced
  • 1/2 cup raw pumpkin seeds
  • a pinch cumin, sea salt, pepper
  • cashew chevre or goat cheese to taste
Maple-Tahini Dressing
  1. Mix all ingredients in a high speed blender. Add water until desired thickness is reached, starting with 1/4 cup

  1. Toss yams with a glug of olive oil, sea salt and pepper. Roast at 425 for 20-25 minutes.

Pumpkin Seeds
  1. Toss with a teaspoon of olive oil, and a pinch of sea salt, cumin, and chili powder. Toast over medium heat in a frying pan until fragrant and lightly browned (5 minutes or so)

Cashew Chevre
  1. Combine all ingredients in a high speed blender. Store in the fridge.

    *You can strain this mix using cheesecloth overnight for a firmer chevre

Salad Assembly
  1. Toss all ingredients together along with the maple-tahini dressing. Enjoy!