Winter Salad with Creamy Tahini Cranberry Dressing
Winter salads don’t have to be dull or uninspired! This Winter Salad with Creamy Tahini Cranberry Dressing is a vibrant, nutrient-packed dish that bursts with seasonal flavors. From the sweet, roasted butternut squash to the tangy dressing made with dried cranberries, this salad offers a delightful balance of textures and tastes.

Perfect for holiday gatherings or a cozy weeknight dinner, this salad features hearty kale, charred Brussels sprouts, crisp apples or pears, and a crunch of pistachios. The creamy tahini dressing ties it all together with a luscious, slightly tart finish. Prepare to impress your family and friends with a dish that’s as beautiful as it is delicious!
Why You’ll Love Winter Salad with Creamy Tahini Cranberry Dressing
- Bursting with flavor: Sweet, savory, tangy, and nutty notes combine perfectly.
- Packed with nutrients: This salad is loaded with vitamins, minerals, and healthy fats.
- Seasonal ingredients: Highlights winter produce like squash, Brussels sprouts, and kale.
- Customizable toppings: Add croutons or switch up the nuts and fruit to suit your taste.
- Easy to prepare: Simple steps yield an impressive, crowd-pleasing dish.
What You Need to Make Winter Salad with Creamy Tahini Cranberry Dressing
For this salad, you’ll need fresh produce, pantry staples, and a few optional garnishes. Check the recipe card for exact measurements:
- For the dressing: Tahini, dried cranberries, agave, red wine vinegar, water, and salt
- For the salad: Butternut squash, olive oil, Brussels sprouts, kale, beets, apples or pears, pistachios, and pomegranate arils
- Optional: Homemade croutons for extra crunch
How to Make Winter Salad with Creamy Tahini Cranberry Dressing
- Prepare the dressing: Blend tahini, dried cranberries, agave, red wine vinegar, water, and salt until smooth and creamy. Adjust water for desired consistency.
- Roast the squash: Bake cubed butternut squash at 400°F with a drizzle of olive oil until fork-tender, flipping halfway through. Set aside to cool.
- Char the Brussels sprouts: Heat olive oil in a skillet and cook Brussels sprouts in a single layer until slightly charred but still crisp. Remove from heat.
- Massage the kale: Toss kale with some dressing and massage gently to tenderize.
- Assemble the salad: In a large bowl, combine kale, roasted squash, charred Brussels sprouts, beets, and apples or pears. Toss to combine.
- Finish and serve: Drizzle with additional dressing and garnish with pistachios, pomegranate arils, and croutons if desired. Serve remaining dressing on the side.

Commonly Asked Questions
How do I store leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add toppings just before serving.
Can I use other greens besides kale?
Yes, you can substitute kale with spinach, arugula, or mixed greens. Just skip the massaging step for softer greens.
What can I use instead of tahini in the dressing?
If you don’t have tahini, almond butter or sunflower seed butter can be great substitutes.
Can I make this salad ahead of time?
You can prepare all the components in advance and assemble the salad just before serving to keep it fresh.
What other nuts or seeds can I use?
Walnuts, pecans, or sunflower seeds make excellent alternatives to pistachios.

Winter Salad with Creamy Tahini Cranberry Dressing
Ingredients
- For the dressing:
- 1 cups water
- ¼ cup tahini
- ⅓ cup dried cranberries
- 3 tablespoons agave
- 2 tablespoons red wine vinegar
- 3/4 teaspoon sea salt
- For the salad:
- 2 cups ½ inch cubed butternut squash peeled and seeds removed
- 2 tablespoons olive oil divided
- 9-12 ounce bag shredded or shaved brussels sprouts
- 12 cups kale stems removed and roughly chopped or ripped apart
- 1 cup shredded matchstick or ¼ inch cubed beets
- 1 cup diced apples or pears any variety, core removed
- ½ cup pistachios chopped into small bits
- ¼ – ½ cup pomegranate arils
- Homemade Croutons optional
Instructions
- To make the dressing add the water, tahini, cranberries, agave, vinegar, and salt to a blender and blend until smooth and creamy. Add more water if desired to reach your preferred consistency.
- To make the salad preheat the oven to 400°. Line a large baking sheet with parchment paper. Add the squash to the prepared baking sheet and drizzle 1 tablespoon of oil on the squash, toss to coat the squash with the oil and season with salt and pepper, if desired. Bake in the oven for 25 minutes, flipping once halfway through. It is done when fork tender. Remove from the oven and set aside to cool.
- While the squash is baking heat the remaining oil in a large skillet. Add the brussels and spread into one layer, let sit in the hot pan for about 3 minutes, toss and let sit again for about 3 minutes. Season with salt and pepper if desired, the goal is to char some of the brussels and make them slightly softer but not make them soft and mushy. Once you have achieved char marks on various pieces, remove from the heat to cook.
- Add the kale to a large bowl with ¼ cup of dressing, massage the dressing into the kale just enough so that all of the pieces have been slightly massaged to make the kale more desirable to chew. Add the beets, apples or pears, butternut squash, and brussels. Toss all of the everything to combine.
- Drizzle the salad with a little more dressing and top with pistachio bits, pomegranate arils, and croutons, if using. Serve the extra dressing on the side.