Serve this hearty and wholesome fall salad with roasted pork tenderloin, hen or salmon, or along with your Thanksgiving meal. The entire greens are roasted on the identical pan, so this recipe is simple to prep, and it tastes nice heat or at room temperature so it is good for vacation buffet tables and potlucks. Cranberries add a sweet-tart edge, whereas the maple-tahini dressing offers depth.
