Fall Harvest Salad

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

Course Salads

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

0 minutes

Total Time 50 minutes

Servings servings

Calories 364.69kcal

Author Yumna Jawad

Ingredients

Salad

1/2 cup quinoa uncooked
8 ounces kale de-stemmed and chopped, about 6 cups
1/2 pound Brussel sprouts thinly sliced, about 3 cups
2 sweet potatoes peeled and chopped
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup pecans
4 beets cooked, chopped
¼ cup feta cheese

Tahini Dressing

1/2 cup tahini paste
1/3 cup lemon juice
2 garlic cloves crushed
1/4 teaspoon salt
1/2 cup water

Instructions

Cook quinoa according to directions on package and cool completely.
Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes, stirring halfway through. Set aside to cool.
While quinoa and sweet potatoes are cooling, whisk together the tahini dressing.
Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
Toss in the cooled quinoa, sweet potatoes and brussel sprouts. Add beets and feta cheese on top and serve.

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.

Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.

Nutrition