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Healthy Fall Salad with Creamy Tahini Dressing

A healthy and flavorful fall salad combining sweet and hearty components. The Tahini dressing adds a nice creamy and tart touch. A flavor and texture divers eating experience!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Author: Juli [1000lovelythings]


Ingredients for the Salad

  • 1 medium butternut squash
  • 1 T bellpepper powder
  • 2 T vegetable oil
  • salt and pepper
  • 1/2 cup dry red quinoa
  • 6 fresh figs
  • 1 cup crumbled feta cheese
  • 2 handful of rocket

Ingredients for the Dressing

  • 3 T tahini
  • 1/2 cup water
  • 2 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp bell pepper powder
  • 1/2 tso cumin
  • juice of 1/2 lemon


  • Preheat the oven to 395°F (200°C)
  • Cut the butternut squash in cubes and place it on a lined baking tray. Add the oil, bell pepper powder, salt and pepper. Roughly mix the cubes with your hands until everything is covered in oil and spices. Bake in the oven for about 30 min or until soft. Flip them over after 15 min.
  • Cook the quinoa according to the instructions on the box. Set aside and allow to cool.
  • Wash the rocket and cut into desired size
  • Cut the figs into desired size
  • Give all the ingredients for the dressing into a blender and mix until smooth and creamy. Add a bit little bit more water and blend again to reach a more liquid consistency. This might be necessary depending on the kind of tahini you use.
  • Give all the ingredients into a big bowl and add the dressing


Keep the salad in an airtight container in the fridge for up to two days