If you find yourself craving salad even in the winter and fall, this apple walnut salad with tahini maple dressing is perfect for you!

Growing up in Canada, I always thought of salads as a “summer food” because all I could imagine was lettuce. Later in life I realised that salads can be nourishing and versatile, which makes them practically limitless.

So, what makes this apple walnut salad perfect for colder months? This filling meal packs plenty of protein, carbs, and fiber. Most importantly, it contains vitamins and other macronutrients so necessary to survive autumn and winter.

This gorgeous salad in an exclusive recipe from the PlantYou Planner, a digital meal planner that allows you to fully customize your weekly menu. With over 500 delicious and healthy vegan recipes in its database, this meal planner allows you to take full control.

PlantYou Planner includes features such as custom number of servings for each dish and a tailored shopping list based on your selection. Plant-based living has truly never been easier. Now available to download as a smartphone app as well as accessible via desktop!

Why You’ll Love This Recipe

  • This indulgent autumnal recipe makes use of seasonal ingredients, including apples, walnuts, kale and sweet potato.
  • It comes with tahini maple dressing, which is simply transformative! Soon you’ll be using it for all the salads you make.
  • The textures of this apple walnut salad complement each other beautifully. The softness of the sweet potato is matched by firm tofu, while crunchy apples, walnuts and pomegranate seeds are met with creamy and spicy tahini maple dressing.
  • The magical flavors are matched by this recipe’s appearance. Hearty and vibrant, this apple walnut salad will impress your friends and family!
  • Healthy doesn’t mean boring or bland! This dish is bursting with nutrients and bringing the flavor.

How to Make This Recipe

First, let’s cook tofu and sweet potatoes. Preheat the oven to 400F and line a baking sheet with parchment or silicone.

Spread tofu and sweet potato cubes on the tray, sprinkle them with salt and pepper, and add olive oil as desired. Bake for 25-30 minutes until sweet potato is cooked and tofu is crispy.

In a large mixing bowl, combine kale and lemon juice. Use your hands to massage the kale. This will allow it to be more tender and less chewy.

For the dressing, whisk tahini, maple syrup, sriracha hot sauce, miso paste, and a little bit of water in a small jar. If the consistency feels too thick, add a little bit more water and whisk until smooth.

Time to make the magic happen! Transfer the kale to a serving bowl. Add apples, walnuts, pomegranate, sweet potato, and tofu. Drizzle the dressing over the top and ENJOY!

Hack It!

  • If you’re making this salad as part of your meal prep, drizzle the apple with some lemon juice to stop it from turning brown.
  • If you cannot eat soya, use canned chickpeas instead of tofu and omit miso from the dressing. Simply drain and rinse them before adding them to your salad bowl.
  • For a nut-free version of this recipe, use pumpkin seeds or sunflower seeds instead of walnuts. They will add similar nutrients and crunch to your dish.
  • Not sure what to serve this apple walnut salad with? Check out the PlantYou Planner for holiday mains, sandwiches, and sides.
  • This salad also give you a chance to use up produce from the back of a fridge. Hearty vegetables such as cauliflower or bell pepper can be roasted alongside sweet potatoes and tofu, while raw ingredients may include spinach, avocado, or onions.

Other Recipes You’ll Love

Apple Walnut Salad

The Recipe: Apple Walnut Salad

A gorgeous autumnal salad with tahini maple dressing that will blow your mind.
5 from 2 ratings


  • 375 gram extra firm tofu, one block, cut into small cubes
  • 1 sweet potato, medium, cut into small cubes
  • 1 bunch kale
  • 1 lemon, juiced
  • 1 red apple, core and seeds removed, sliced
  • ½ cup pomegranate seeds
  • ½ cup walnuts, crushed

Tahini Maple Dressing

  • ½ cup tahini, drippy
  • 1 tbsp miso paste
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • ¼ cup water



  • Preheat the oven to 400F. Line a baking sheet with parchment paper, and add the tofu and sweet potato. Season with salt, pepper and a little bit of olive oil as desired. Bake for 25 to 30 minutes, until crispy.
  • Add the kale to a large bowl along with the lemon juice. Massage until the kale is tenderized. 
  • Combine dressing ingredients until smooth. 
  • Assemble the salad with the sweet potato, tofu, apple, pomegranate seeds and walnuts on top. Drizzle on the dressing when ready to serve. If prepping, you can add lemon juice to the apple to prevent browning. Enjoy!
Calories: 455.6kcal, Carbohydrates: 40.3g, Protein: 17.5g, Fat: 28.4g, Saturated Fat: 3.6g, Polyunsaturated Fat: 15.3g, Monounsaturated Fat: 7.7g, Sodium: 365.4mg, Potassium: 809.3mg, Fiber: 8.4g, Sugar: 15.4g, Vitamin A: 11324.9IU, Vitamin C: 54.1mg, Calcium: 205.6mg, Iron: 4.1mg