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

Scale

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

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Instructions

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.
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.
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.
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