Fall Little Gem Lettuce Salad with Tahini Dressing

This Fall Little Gem Lettuce Salad is the most beautiful and unexpected fall salad you will make this season. Inspired by a salad my wife and I had at a pizza restaurant in Philadelphia, it combines crisp little gem lettuce topped with thinly sliced honeycrisp apples, crumbled gorgonzola, and crunchy candied pecans and drizzled with a simple tahini soy maple dressing that ties all the sweet, savory, and nutty flavors together perfectly. As soon as I tried it, I knew it would great for Thanksgiving or a fall dinner!

It is completely different from any other fall salad you have tried before and takes just 20 minutes to put together. It is stunning enough for a dinner party and easy enough for a weeknight! Looking for another fall salad? Try this Fall Harvest Salad.

Why You’ll Love This Recipe

• It’s a salad that doesn’t feel like an after thought – Sometimes at a meal I feel like that salad is thrown on the table as a sad excuse to make sure a vegetable was involved in the meal. I created this recipe so that the salad can shine just as bright as any other side dish especially on your Thanksgiving dinner table.
• You can double the dressing for later – The tahini dressing is truly one of my favorite parts of this dish and it will keep in an airtight jar in the fridge for up to a week! I like to double it so that I can drizzle the extra on salads or roasted veggies throughout the week. Just give it a good shake or whisk before using, and add a splash of water if it needs thinning out.
• It highlights seasonal flavors – the thinly sliced apples with sweet candied pecans and rich gorgonzola cheese are just perfect for fall. I LOVE any excuse to throw fruit into a salad and apples are the perfect thing to pair with a rich and tangy tahini dressing. The crisp little gem lettuce balances out the richness of all of the toppings.

For another fall salad side dish, try this Roasted Beet and Lentil Chopped Salad with Sweet Potato and Kale.

Ingredients You’ll Need

Here’s a quick look at the ingredients you need to make this delicious Fall Little Gem Lettuce Salad.

• Little gem lettuce heads – These small, compact heads of lettuce have all the crunch of romaine with a sweeter and more tender flavor. Trim the ends, cut into bite sized pieces about 1 inch square, and wash and dry thoroughly before adding to the bowl. Wet lettuce will water down the dressing.
• Honeycrisp apples – Honeycrisp apples are the perfect choice here because they are sweet, crisp, and hold their shape well once sliced. Slice them thin, about an eighth of an inch, and keep the skin on for a pop of color. Fuji or Pink Lady apples also work great.
• Gorgonzola cheese – Crumbled gorgonzola adds a creamy, salty, and slightly pungent flavor that balances out the sweetness of the apples and maple in the dressing. If you want a milder cheese, crumbled feta or goat cheese are great substitutes.
• Candied pecans – Candied pecans add crunch and a caramelized sweetness that takes this salad to the next level. You can buy them pre-made or make your own in a skillet in just a few minutes. Walnuts or almonds work as a substitute.
• Tahini – Tahini is a paste made from ground sesame seeds and has a rich, nutty, and slightly bitter flavor. When whisked with soy sauce, apple cider vinegar, and maple syrup it creates a dressing that is creamy, savory, and slightly sweet all at once. It coats the lettuce beautifully and pairs surprisingly well with the sharp gorgonzola and sweet apples. Make sure to stir it well before measuring as it can separate in the jar.
• Apple cider vinegar – Adds the tangy acidity that balances out the richness of the tahini.
• Soy sauce – Adds a savory, salty depth to the dressing that rounds out the tahini and keeps it from tasting too sweet.
• Maple syrup – Just a small amount of maple syrup adds a natural sweetness that ties the fall flavors together.

I love to use little gem lettuce when I am making a salad for a crowd because it is hearty enough to sit in the dressing for a little without getting wilted. It is a small, compact variety of romaine lettuce. It has all the crunch of romaine but with a sweeter, more tender flavor and smaller leaves that are the perfect size for a chopped salad. If you cannot find gem lettuce heads, mini romaine lettuce heads are a great substitute.

If you’re looking for another salad with fall flavors, try this kale cranberry quinoa salad.

How to make This fall little gem lettuce salad

Step 1: Trim ends off lettuce and cut into bite sized pieces. Clean and dry lettuce then pour into a large serving bowl.

Step 2:  Cut apples into thick slices and place apple slices in the bowl along with the gorgonzola and candied pecans.

Step 3: Whisk together the tahini, apple cider vinegar, and soy sauce. Once that is smooth, mix in the maple syrup. Mix in water 1 tbsp at a time until the dressing reaches a pourable consistency.

Step 4: Pour dressing over the salad and toss to coat all ingredients evenly. Serve immediately after dressing for best texture.

Storage

This salad is best enjoyed fresh but you can make the dressing ahead of time if you want. It keeps in an airtight jar in the fridge for up to a week. Just give it a good whisk or shake and add a splash of water to loosen it before using.