Fall Harvest Salad Recipe
Fall Harvest Salad with roasted sweet potatoes, kale, apples, candied pecans, feta, and a homemade maple tahini dressing.
Servings: 6 -8 servings
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 Brussel sprouts and toss again.
- Right before serving, top the salad with the cooled sweet potatoes, apples, candied pecans, and feta cheese.
Video
Notes
My Top Tip: Let the sweet potatoes cool before adding them to the salad. Hot potatoes can wilt the greens and soften the cheese. Spread them out on the baking sheet to help them cool faster.
Storage: Store leftover fall harvest salad 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.
Note: 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.
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
QR code
Scan code to view the full recipe on your phone.
