Tahini Maple Salad – Vermont | Tahini, Maple Syrup, Roasted Squash, Quinoa

I’m blending the ancient creaminess of Middle Eastern tahini with Vermont’s iconic maple syrup to craft my Tahini Maple Salad, starring roasted squash and quinoa for a hearty, nutrient-packed fusion. Start by whisking tahini and maple syrup into a tangy dressing, then toss with fresh greens and optional proteins like chickpeas. It’s perfect for seasonal gatherings, and you’ll uncover customization tips and tools ahead.

History

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The Tahini Maple Salad is a modern fusion dish that blends tahini’s ancient Middle Eastern roots—where it’s been a staple in cuisines like Lebanese and Israeli for centuries, derived from sesame seeds—with North American maple syrup, originally harvested by Indigenous peoples and popularized in Canada and the U.S. for its sweet, nutty flavor.

Regional variations might include Mediterranean adaptations with herbs like za’atar for added earthiness, or New England versions incorporating local apples and nuts, signifying a creative cross-cultural exchange that highlights global ingredient versatility.

Traditionally, such salads are served in casual, health-focused contexts like family gatherings, vegan potlucks, or seasonal fall events, emphasizing fresh, nutrient-rich meals that bridge culinary traditions.

Ingredients

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– Za’atar herbs, that zesty Middle Eastern blend – sprinkle in 1 teaspoon for an herby kick that whispers of ancient flavors, turning your salad into a little adventure without overwhelming the scene.

It’s like adding a secret spice that says, ‘Hey, I’m more than just leaves and dressing.’

• Optional cheese, for those days when you want a creamy detour – maybe 1/4 cup of feta or goat cheese crumbled on top, but only if you’re not going full vegan, because let’s be honest, it can make things feel extra indulgent, even if I’m the type to second-guess every sprinkle.
• Protein boosters like chickpeas or grilled chicken – toss in a 1/2 cup of drained, rinsed chickpeas for a plant-based punch, or go for 4 ounces of grilled chicken if you’re building a heartier meal. Either way, it’s like giving your salad a gentle nudge, saying, ‘You can be more than just a side dish,’ without stealing the spotlight.
• A splash of lemon juice and olive oil, because every dressing needs a little balance – use 1 tablespoon each to brighten up that tahini-maple mix, turning it into a tangy-sweet dream that ties everything together, almost like it’s winking at you from the bowl.
• Salt and pepper, the unsung sidekicks – just a pinch or two to taste, because even the simplest things can save a dish from being, well, a bit flat, and who wants that when we’re aiming for salad perfection?

Cooking Steps

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Let’s jump into putting together this Tahini Maple Salad, where the magic happens with a simple mix of flavors that dance on your plate.

First off, start by whisking together the base of your dressing—think 2 tablespoons of tahini mixed with 1 tablespoon of maple syrup in a small bowl, because who doesn’t love that creamy-sweet combo that pulls everything together?

Add in 1 tablespoon of lemon juice and 1 tablespoon of olive oil to brighten things up, then sprinkle in 1 teaspoon of za’atar herbs for that herby zing, along with a pinch of salt and pepper to taste.

It’s like giving your salad a secret handshake, making sure every bite has that perfect balance without turning into a kitchen disaster.

Now, for the fun part, grab your greens—say, 4 cups of fresh mixed greens or spinach as the base—and toss them into a large bowl.

If you’re feeling like a protein boost, go ahead and add in 1/2 cup of drained, rinsed chickpeas for a plant-based twist, or 4 ounces of grilled chicken if you want something more filling; remember, you can skip the 1/4 cup of optional cheese like feta if you’re keeping it vegan.

Gently mix in your dressing until everything’s coated, almost like you’re giving the salad a gentle hug, and let those flavors mingle for a minute or two.

Who knew a few simple steps could turn ordinary ingredients into something that feels downright fancy?

Finally, give your salad a quick taste test and adjust seasonings if needed—maybe another pinch of salt if it’s playing it too safe.

Plate it up with a flourish, perhaps scattering any extra za’atar on top for that final herby flair, and you’re ready to serve.

It’s all about that easygoing vibe, where even a salad can feel like a little win in the kitchen, without any fuss or overthinking.

Tips and Variations

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If you’re looking to tweak this Tahini Maple Salad to fit your vibe, start by swapping out that optional feta cheese for a vegan-friendly crunch—think sliced cucumbers or radishes instead, because who needs dairy when you can keep things light and plant-based without losing the fun?

For a heartier bite, amp it up with extra protein like a handful of chickpeas for that nutty texture, or grill some chicken and mix it in, making sure to season it simply so it doesn’t steal the show from the tahini’s creamy sweetness; it’s like giving your salad a little boost, almost as if it’s saying, “Hey, I’m more than just greens.”

And if you’re feeling adventurous, play around with the greens themselves—swap spinach for kale and massage it lightly to soften things up, or drizzle in a bit more maple syrup if your sweet tooth is calling, because sometimes, a small change turns a simple meal into your new favorite go-to without any kitchen drama.

Tools