Fall Harvest Salad
Updated Aug 29, 2025
This Fall Harvest Salad is full of autumn produce, made with kale, sweet potatoes, Brussels sprouts, and apples tossed in tahini dressing!
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Try my hearty fall harvest salad!
I love a salad that’s got some crunch and color going on, and this Fall Harvest Salad checks all the boxes for me. Between the apples, roasted sweet potatoes, thinly sliced Brussels sprouts, feta, and candied pecans.
Sweet potatoes are one of my favorite fall ingredients, so I almost always include them, but you could skip them if they’re not your thing. Personally, I don’t think a fall salad feels complete without them.
Happy Cooking!
– Yumna
Fall Harvest Salad Ingredients
- Kale: You can also use spinach, mixed greens, or romaine.
- Sweet potatoes: Here’s a quick tutorial on how to cut sweet potatoes. You can also use butternut squash or acorn squash.
- Brussels sprouts: I thinly slice the Brussels sprouts, but you can shave them or buy them pre-shaved at the grocery store.
- Apples: Any kind works, and so do pears. Here are my tips on how to cut an apple.
- Candied pecans: Try my candied pecans recipe or buy them at the grocery store.
- Feta cheese: I crumble my own from a block of feta in brine, but pre-crumbled works, too.
- Oil: I roast the sweet potatoes in olive oil. Avocado oil also works.
- Seasonings: Just salt and pepper.
- Fall harvest salad dressing: Tahini paste, lemon juice, minced garlic, maple syrup, water, and salt.
How to Make Fall Harvest Salad
Fall Harvest Salad Recipe
This Fall Harvest Salad is full of autumn produce, made with kale, sweet potatoes, Brussels sprouts, and apples tossed in tahini dressing!
Video
Ingredients
Salad
- 2 sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch kale de-stemmed and chopped, about 6 cups
- 1 pound Brussel sprouts trimmed, halves and thinly sliced
- 2 apples chopped
- ½ cup candied pecans
- ½ cup feta cheese
Tahini Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice
- 2 garlic cloves minced
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 tablespoons water
Instructions
- Preheat the oven to 425°F. Place the sweet potatoes on a small baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to combine. Roast for 30–35 minutes, stirring halfway through. Set aside to cool.
- While the sweet potatoes cool, whisk together the ingredients for the fall harvest salad dressing in a large serving bowl.
- Add the kale on top of the dressing and toss or massage well until the kale is evenly coated. Add the Brussels sprouts and toss again.
- Right before serving, top the salad with the cooled sweet potatoes, apples, candied pecans, and feta cheese.
Equipment
Notes
Storage: Store leftovers in an airtight container in the fridge for 2–3 days. Note that the salad may soften from the dressing. If you plan on having leftovers, I recommend keeping the dressing separate from the salad and tossing as needed so it doesn’t get soggy.
Nutrition
Serving: 2cups, Calories: 341kcal, Carbohydrates: 44g, Protein: 9g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 11mg, Sodium: 451mg, Potassium: 788mg, Fiber: 9g, Sugar: 19g, Vitamin A: 13518IU, Vitamin C: 94mg, Calcium: 210mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Spice up the sweet potatoes. Toss them with cinnamon, smoked paprika, or chili powder before roasting.
- Add dried fruit. Dried cranberries, cherries, or figs are nice additions.
- Try a vinaigrette dressing. If you don’t like tahini, swap it out for a classic balsamic vinaigrette dressing.
Recipe Tips
- Prep the kale ahead of time. I recommend washing and drying the kale a day or two in advance of chopping it so it’s completely dry.
- Massage the kale with the dressing by hand. The dressing softens the tough kale leaves, making them easier to eat. Gently but firmly rub the leaves together for 2–3 minutes or until they turn a deeper green.
Serving Ideas
- Mains: Pomegranate Roasted Chicken Thighs, Spaghetti Squash Lasagna, Creamy Pumpkin Pasta
- Add protein to make this a full meal. The salad tastes great with roasted chicken, grilled chicken, baked tofu, or roasted chickpeas.
- Sides: Broccoli Fritters, Air Fryer Green Beans, Roasted Cabbage
- Soup: Roasted Butternut Squash Soup, Broccoli Soup, Carrot Ginger Soup
More Fall-Inspired Salad Recipes
- Dijon Kale Salad
- Autumn Pear Salad
- Brussels Sprouts Salad
- Asian Noodle Salad
- Farro Grain Bowls
- Chickpea Salad
- Beet Orange Salad
- Butternut Squash Quinoa Salad
- Apple Walnut Salad
- Sun-Dried Tomato Pasta Salad
This Fall Harvest Salad recipe was originally published on October 29, 2019. I updated the recipe to remove the quinoa, swapped the beets for apples, and added more seasonal flavors. I also added new photography and step-by-step images to help make the recipe.
Comments
So tasteful! Light salad, easy to make.
Thanks so much, Katie!! Glad you liked it!
Amazing salad! Soooo good!
Yay, so happy you liked it! Thank you!!
Can I make this all head and combine right before serving?
Yes, absolutely! I would definitely recommend that.