Crisp Fall Green Salad with Benne Seed Ginger Dressing

Why You’ll Love This Recipe

This salad combines sweet, savory, and spicy elements in a way that’s refreshing yet hearty. The benne seed ginger dressing is aromatic and packed with flavor, adding a delightful richness to every bite. It’s easy to customize with your favorite fall produce, works as a main or side dish, and pairs well with everything from roasted meats to grain bowls. Plus, it’s naturally vegan and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Mixed fall greens (such as arugula, spinach, kale, or baby romaine)
• Apple, thinly sliced
• Roasted butternut squash or sweet potato cubes
• Radicchio or red cabbage, shredded (optional, for color and crunch)
• Toasted pecans or walnuts
• Dried cranberries or pomegranate seeds (optional)
• Thinly sliced red onion or shallots (optional)

For the benne seed ginger dressing:

• Benne seeds (or toasted sesame seeds)
• Fresh ginger, grated
• Garlic, minced
• Rice vinegar
• Maple syrup or honey
• Dijon mustard
• Soy sauce or tamari
• Toasted sesame oil
• Olive oil
• Salt and pepper

Directions

1. Toast the benne seeds: In a dry skillet over medium heat, toast benne seeds until fragrant and golden, about 2–3 minutes. Set aside to cool.
2. Make the dressing: In a small bowl or jar, whisk together grated ginger, minced garlic, rice vinegar, maple syrup, mustard, soy sauce, sesame oil, and olive oil. Stir in the toasted benne seeds and season with salt and pepper to taste.
3. Prepare the salad: In a large bowl, combine the greens, sliced apples, roasted squash, and any optional toppings like cabbage, onions, or cranberries.
4. Dress and toss: Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning as needed.
5. Serve immediately: Top with extra toasted benne seeds or nuts if desired, and serve fresh.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time (for squash, if not pre-roasted): 25 minutes
Total time: about 40 minutes

Variations

• Add Protein: Top with grilled chicken, tofu, or chickpeas for a complete meal.
• Cheese Twist: Add crumbled goat cheese or feta for extra richness.
• Grain Boost: Toss in cooked quinoa, farro, or wild rice for a heartier salad.
• Spicy Touch: Add a pinch of chili flakes or a dash of hot sauce to the dressing.
• Citrus Note: Add orange or clementine segments for a bright, sweet contrast.

Storage/Reheating

Store undressed salad ingredients in the refrigerator for up to 3 days.
Keep the dressing in a sealed container in the fridge for up to 5 days.
Once dressed, the salad is best enjoyed immediately to preserve texture.
Roasted vegetables can be made ahead and kept refrigerated for 3–4 days.

FAQs

What are benne seeds?

Benne seeds are an heirloom variety of sesame seed with a deeper, toastier flavor. Common in Southern U.S. cuisine, they can be substituted with regular sesame seeds.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance and stored in the refrigerator.

Is this salad vegan?

Yes, as written it’s vegan. Just use maple syrup instead of honey if needed.

Can I serve this warm?

Yes, warm roasted vegetables add a cozy element. Toss them in just before serving for a slightly warm salad.

What kind of apple works best?

Crisp, tart apples like Honeycrisp, Granny Smith, or Pink Lady balance the richness of the dressing well.

Can I roast the squash ahead?

Absolutely. Roast it a day in advance and store in the fridge. Bring to room temperature before adding to the salad.

What greens work best for fall salads?

Sturdier greens like kale, spinach, and arugula hold up well to bold dressings and toppings.

Can I add grains or legumes?

Yes, quinoa, lentils, or white beans make great additions for a more filling meal.

Is this dressing gluten-free?

Use tamari instead of soy sauce to keep the dressing gluten-free.

What nuts or seeds can I substitute?

Pumpkin seeds, sunflower seeds, or almonds all work beautifully if you don’t have benne or sesame seeds.

Conclusion

Crisp Fall Green Salad with Benne Seed Ginger Dressing is a delicious celebration of seasonal produce and bold flavors. With its crunchy textures, vibrant colors, and aromatic dressing, this salad is a standout addition to any fall meal. Whether served as a starter, side, or main, it’s sure to impress and satisfy with every bite.

Crisp Fall Green Salad with Benne Seed Ginger Dressing

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Crisp Fall Green Salad with Benne Seed Ginger Dressing is a vibrant, seasonal salad featuring fresh greens, apples, roasted squash, and a rich, gingery dressing made with toasted benne seeds. It’s a perfect balance of sweet, savory, and spicy elements ideal for autumn meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings
• Category: Salad
• Method: No-cook (plus roasting for squash)
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 cups mixed fall greens (arugula, spinach, kale, baby romaine)
• 1 apple, thinly sliced
• 2 cups roasted butternut squash or sweet potato cubes
• 1/2 cup radicchio or red cabbage, shredded (optional)
• 1/3 cup toasted pecans or walnuts
• 1/4 cup dried cranberries or pomegranate seeds (optional)
• 1/4 cup thinly sliced red onion or shallots (optional)
• 2 tbsp benne seeds or toasted sesame seeds
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tbsp toasted sesame oil
• 2 tbsp olive oil
• Salt and black pepper to taste

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Instructions

1. In a dry skillet over medium heat, toast benne seeds until golden and fragrant, about 2–3 minutes. Set aside to cool.
2. In a small bowl or jar, whisk together ginger, garlic, rice vinegar, maple syrup, Dijon mustard, soy sauce, sesame oil, and olive oil. Stir in toasted benne seeds. Season with salt and pepper.
3. In a large bowl, combine mixed greens, sliced apple, roasted squash, and optional toppings like radicchio, onions, or cranberries.
4. Pour the dressing over the salad and toss gently to coat evenly.
5. Serve immediately, topped with extra benne seeds or nuts if desired.

Notes

• Use tamari instead of soy sauce for a gluten-free version.
• Roasted squash or sweet potatoes can be made ahead and stored in the fridge.
• Add grains or legumes like quinoa or lentils for a heartier salad.
• Warm roasted vegetables can be added just before serving for a cozy touch.
• Substitute benne seeds with sesame, pumpkin, or sunflower seeds if needed.

Nutrition

• Serving Size: 1 bowl (1/6 of recipe)
• Calories: 210
• Sugar: 8g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg