Fall Harvest Salad

5 from 35 votes

This Fall Harvest Salad is inspired by the seasonal veggies that are popular in autumn - including kale, sweet potatoes, and apples tossed in a tahini dressing!

Course Salads, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings -8 servings

Calories 341kcal

Author Yumna Jawad

Equipment

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 are cooling, whisk together the ingredients for the tahini dressing in a large serving bowl.
Add the kale to the salad bowl on top of the tahini dressing and toss or massage well until the kale is evenly coated. Add the brussel sprouts, and give it another toss.
Right before serving, top off the salad with the cooled sweet potatoes, apples, candied pecans, and feta cheese.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. The salad may start to get softer though from the dressing.

Make Ahead Tips: I would highly recommend washing and drying the kale a day or two days in advance of chopping it. This gives the kale time to dry properly and remain dry when you chop it.

Substitutes: For best results, follow the recipe as is. However, feel feel free to make adjustments as you see fit.

Nutrition