I don’t know about you, but dressing is one of those things I very rarely break my routine on. I typically make the same one over and over again, married to the tried and true!
But there is something about a seasonal salad that deserves a seasonal dressing. It’s special, and it deserves something complimentary. Especially if squash is involved: trust me on this one.
As you can imagine, this recipe goes well with any autumn or winter salad. I’ve also had it on a regular buddha bowl and it’s equally as awesome. You could also toss some cooked beets in this dressing, or serve it with a stuffed squash.
- 3 TBSP Tahini
- 1 TBSP Extra Virgin Olive oil
- 1 TBSP Maple Syrup
- 1.5 TBSP Apple Cider Vinegar
- 1/4 TSP of Garlic Powder
- A pinch of cinnamon
- A pinch of salt
Directions: Simply mix all ingredients together in a small container or bowl, and you’re ready to roll!
Pro Tip: I used super fresh tahini when making this recipe, but if yours has begun to dry out, add a little bit of extra apple cider vinegar and extra virgin olive oil.
I hope you guys enjoy this Maple Tahini dressing! I would love to see how you use it, so please tag me in your creations on Instagram!