If you’re craving something hearty, vibrant, and packed with autumn flavors, you’re going to adore this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe. I absolutely love how the sweetness of the roasted sweet potatoes and apples pairs with the earthy kale and Brussels sprouts, all brought together by a creamy, tangy tahini dressing. Whether you’re looking for a wholesome lunch or a show-stopping side dish, this salad hits all the right notes and will quickly become a fall staple in your kitchen.

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Why You’ll Love This Recipe

  • Burst of Fall Flavors: Roasted sweet potatoes and crisp apples come together for a perfect seasonal combo.
  • Creamy Tahini Dressing: Adds just the right tangy richness without overpowering the veggies.
  • Nutrient-Packed & Filling: Kale, Brussels sprouts, and pecans make this salad both healthy and satisfying.
  • Simple Yet Impressive: Minimal prep steps with big flavor—great for weeknight dinners or entertaining.
A large white oval bowl sits on a white marbled surface filled with a fresh salad. The salad has three main layers visible: a bottom layer of dark green kale leaves and lighter green shredded Brussels sprouts, a middle layer of bright orange cubes of roasted sweet potato, and a top layer of small white crumbles of cheese and small chunks of pale green and red apple pieces mixed throughout. There are also scattered pecans adding texture. A wooden spoon rests in the bowl, ready to serve. In the blurred background, there is a white plate with a cheesecake garnished with a few strawberries. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The ingredients in this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe come together effortlessly to create a dish that tastes like it took hours but is really straightforward. Shopping for fresh, quality produce here makes a big difference, especially with the kale and apples.

  • Sweet potatoes: Choose firm, medium-sized sweet potatoes without blemishes for the best roasting results.
  • Olive oil: Use extra virgin for more depth of flavor and healthy fats.
  • Salt and black pepper: Simple seasonings to bring out the natural sweetness of the potatoes.
  • Kale: Baby kale works well, but I prefer regular kale that I remove the thick stems from for better texture.
  • Brussels sprouts: Fresh and firm ones give the salad a nice bite after thin slicing.
  • Apples: I love tart apples like Granny Smith to balance the sweetness, but Honeycrisp works beautifully too.
  • Candied pecans: Adds crunch and a caramel-like flavor; you can make your own or buy pre-made.
  • Feta cheese: Crumbled feta adds a salty, creamy contrast that’s just magic in this salad.
  • Tahini paste: The star of the dressing, it brings nuttiness and creaminess that’s unlike any other dressing.
  • Lemon juice: Freshly squeezed is best—to brighten the tahini and balance sweetness.
  • Garlic cloves: Minced fresh garlic gives the dressing a gentle kick.
  • Maple syrup: Adds natural sweetness and rounds out the tartness of lemon and garlic.
  • Water: Helps thin out the tahini dressing to a pourable consistency without losing creaminess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This salad is super adaptable, and I encourage you to make it your own. You’ll find that customizing it allows you to keep it fresh season after season.

  • Add roasted butternut squash or pumpkin: I once swapped in these veggies and loved the deeper autumn vibes.
  • Use different nuts: Walnuts or toasted almonds work great if pecans aren’t your thing or what you have on hand.
  • Make it vegan: Simply omit the feta or swap for vegan cheese to keep it plant-based.
  • Spice it up: A pinch of smoked paprika or chili flakes in the dressing kicks things up pleasantly.

How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe

Step 1: Roast Those Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. Peel and chop your sweet potatoes into even-sized chunks so they roast uniformly. Toss them with olive oil, salt, and pepper on a small baking sheet, making sure each piece is nicely coated. Roast for about 30–35 minutes, giving them a good stir halfway through to ensure they roast on all sides. You’ll want that caramelized, slightly crisp edge with a soft center. Once done, set them aside to cool completely; this step prevents the salad from wilting later on.

Step 2: Whisk Together the Tahini Dressing

While your sweet potatoes are roasting, let’s make the dressing. In a large bowl (which will double as your serving bowl, saving cleanup), whisk together tahini paste, freshly squeezed lemon juice, minced garlic, maple syrup, salt, and water. This mixture will look thick at first, but don’t worry—keep whisking! Adjust the water to reach a creamy but pourable consistency. The dressing tastes incredible—rich, nutty, tangy, and a little sweet. This is where the magic happens.

Step 3: Massage the Kale and Toss the Salad

Add the chopped kale on top of your dressing. You’ll want to massage it really well—think of it like pampering the leaves until they soften and soak up the dressing evenly. This step takes just 2-3 minutes but transforms kale from tough to tender and flavorful. Next, toss in the thinly sliced Brussels sprouts and mix again so they get coated, too. These raw veggies add that satisfying crunch and fresh bite.

Step 4: Assemble to Serve

Right before serving, toss in the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese. This layering keeps the sweet potatoes warm and the apples crisp, while the pecans add delightful texture. Give everything a gentle toss to combine flavors but not mush the sweet potatoes. Now your fall-inspired salad is ready to enjoy!

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Pro Tips for Making Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe

  • Even Roasting: Chop sweet potatoes into similar sizes so they cook evenly and get those delicious browned edges.
  • Massage the Kale: Don’t skip this! It softens the kale and helps the dressing really penetrate, making the salad easier to eat.
  • Dressing Consistency: Slowly add water to the tahini dressing—it can seize up if too little liquid is added at once, so patience pays off.
  • Add Toppings Last: Mixing the apples, pecans, and feta at the end keeps their textures fresh and prevents sogginess.

How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe

The image shows a fresh salad served on three white plates with textured edges placed on a white marbled surface. The salad has a base of dark green curly kale leaves mixed with light green shredded Brussels sprouts. There are medium-sized orange roasted sweet potato cubes scattered on top along with small chunks of red and white apple pieces. Small bits of creamy white cheese and some reddish-brown pecan nuts add texture and color contrast. A silver fork rests diagonally on the bottom white plate near a soft pink cloth napkin. The overall look is bright and healthy with a mix of rough and smooth textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of extra candied pecans and a bit more crumbled feta on top for serving—both add a nice visual pop and an extra crunch. Sometimes a few pomegranate seeds or dried cranberries elevate the color and add a bright tartness that’s wonderful during the fall season.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon. I also serve it alongside warm, crusty bread or a simple quinoa pilaf when I want a vegetarian meal that feels complete and satisfying.

Creative Ways to Present

For a special occasion, I’ve served this salad layered in glass jars to show off the colorful layers. It’s great for potlucks or as a make-ahead lunch. You can also plate it on a large tray with decorative apple slices and sprinkled herbs for a rustic, farm-to-table vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftover salad in an airtight container in the fridge for up to 2 days. I keep the dressing mixed in since kale holds up well, but add the apples and pecans fresh the next day to avoid sogginess. The sweet potatoes might soften but still taste great tossed in.

Freezing

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe isn’t the best candidate for freezing because the fresh apples and dressing texture change a lot. If needed, freeze the roasted sweet potatoes separately and freshen up the salad components when ready to eat.

Reheating

If you want warm sweet potatoes again, reheat them gently in the oven or microwave before tossing into the salad. I avoid reheating the entire salad to keep the greens crisp and the dressing fresh.

FAQs

  1. Can I use other greens besides kale for this Fall Harvest Salad?

    Absolutely! While kale holds the dressing nicely, you can substitute with spinach, arugula, or even mixed salad greens if preferred. Just keep in mind that more delicate greens will wilt faster, so toss right before serving.

  2. How do I make the tahini dressing less thick?

    Adding water gradually while whisking helps thin the dressing to a smooth, pourable consistency. If it’s still too thick, a splash of warm water or additional lemon juice can help loosen it without diluting the flavor.

  3. Can I prepare the salad ahead of time?

    You can prep most ingredients ahead, like roasting the sweet potatoes and chopping the veggies. Keep the dressing separate and toss everything together just before serving to maintain freshness and texture.

  4. What can I use if I don’t have candied pecans?

    No worries! Toasted nuts like walnuts, almonds, or even pumpkin seeds can add a similar crunch. If you want the sweetness, drizzle nuts lightly with maple syrup and toast them yourself for a quick candied effect.

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe is one of those dishes that feels like a warm hug on a crisp autumn day. It’s wholesome, comforting, and vibrant all at once. I’ve made it countless times for family dinners and watched everyone go crazy for it. I’m thrilled to share it with you because I know you’ll love how easy it is to pull together while delivering big flavor and nutrition. Give it a try—you might just find your new favorite fall salad!

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Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe

4.9 from 68 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Fall Harvest Salad recipe celebrates the flavors of autumn with roasted sweet potatoes, fresh kale, thinly sliced Brussels sprouts, and crisp apples, all tossed in a creamy tahini maple dressing. Topped with candied pecans and feta cheese, this vibrant salad is perfect for a nourishing lunch or as a hearty side during the fall season.

Ingredients

Roasted Sweet Potatoes

  • 2 sweet potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Salad

  • 1 bunch kale, de-stemmed and chopped (about 6 cups)
  • 1 pound Brussels sprouts, trimmed, halved, and thinly sliced
  • 2 apples, chopped
  • ½ cup candied pecans
  • ½ cup feta cheese

Fall Harvest Salad Dressing

  • ⅓ cup tahini paste
  • ¼ cup lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 3 tablespoons water

Instructions

  1. Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the peeled and chopped sweet potatoes on a small baking sheet. Drizzle with olive oil, then sprinkle salt and black pepper over them. Toss thoroughly to ensure even coating. Roast for 30 to 35 minutes, stirring halfway through to promote even cooking. Once roasted, set aside to cool.
  2. Prepare the Dressing: In a large serving bowl, whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water until smooth and well combined, forming the creamy salad dressing.
  3. Toss Kale and Brussels Sprouts: Add the chopped kale on top of the dressing and use your hands or tongs to massage and toss the kale until it is evenly coated and slightly softened. Add the thinly sliced Brussels sprouts and toss again to mix everything uniformly.
  4. Assemble Salad and Serve: Just before serving, top the dressed kale and Brussels sprouts mixture with the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese to add layers of texture and flavor.

Notes

  • This Fall Harvest Salad features seasonal autumn produce including kale, sweet potatoes, Brussels sprouts, and apples, combined with a rich tahini dressing for a wholesome and flavorful dish.
  • Massaging the kale with the dressing helps to soften its texture and enhance its flavor.
  • Roasting the sweet potatoes adds natural sweetness and a tender texture that complements the freshness of the raw vegetables.
  • The salad can be prepared ahead by roasting the sweet potatoes and making the dressing in advance; assemble right before serving to keep ingredients fresh and crisp.
  • For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.

Nutrition

  • Serving Size: 2 cups
  • Calories: 341 kcal
  • Sugar: 19 g
  • Sodium: 451 mg
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 9 g
  • Protein: 9 g
  • Cholesterol: 11 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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