The sweet, salty maple mustard dressing featured in this autumn salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini in place of the oil and couldn’t stop raving about the results. When I tried her version, which is creamier and denser, I could see why she loved it so much. I use both versions often, and both are well-suited to this salad of roasted sweet potatoes, earthy tempeh, and peppery greens.