Maple Tahini Dressing

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.

Ingredients: 

• 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!