If you’re like us, you want your fall salads healthy and hearty. You want them with fresh mixed baby greens, of course, but you also want some healthy protein — something that will stick to your bones — and you want flavor and texture, too. When it comes to salads, you are not one to compromise.

Neither are we. That’s why we love this recipe for Tahini Potatoes & Ginger Shrimp. It’s a great meal to make when you want something healthy, fortifying and easy to prepare. The potatoes crisp up in the oven, almost like french fries, and they’re coated in an umami-forward sauce. The shrimp is cooked in garlic and ginger — aromatic spices that give them a bright, mild heat. Bonus: You don’t need to worry about finishing the potatoes and shrimp at the same time since both need to cool down before you add them to the mixed greens.

This salad has a little bit of everything: The crunch of crispy potatoes, the brightness of mixed greens, the creamy texture of tahini and the easy elegance of shrimp. The flavor has hints of sesame and lemon with notes of savory tamari. Your whole family will love it — and if you have any left over (we doubt it), it makes a great weekday lunch.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.