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!
Servings: 6 -8 servings
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 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.
Video
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
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