Name: Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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 Brussels sprouts trimmed, halved and thinly sliced; 2 apples chopped; ½ cup candied pecans; ½ cup feta cheese; ⅓ cup tahini paste; ¼ cup lemon juice; 2 garlic cloves minced; 2 tablespoons maple syrup; ¼ teaspoon salt; 3 tablespoons water

Jump to Recipe· 4.6 from 22 reviews

If you’re craving a salad that screams cozy autumn vibes and packs a punch with every bite, you’re in the right place. This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe is exactly what I reach for when I want something colorful, hearty, and fresh all at once. The mix of sweet roasted veggies, crisp apples, crunchy pecans, and tangy feta, all dressed with a luscious tahini dressing—it’s a game changer. Stick with me, and I’ll walk you through each step so you can nail this fan-freaking-tastic salad in your own kitchen.

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Why This Recipe Works

Balanced Flavors: Sweet roasted sweet potatoes and apples blend perfectly with tangy feta and maple-tahini dressing for a full-flavored experience.
Crunch and Texture: Crisp kale and shaved Brussels sprouts bring freshness and crunch, preventing sogginess even when dressed.
Simple Yet Special: Each element is easy to prep, but together they create a comforting, sophisticated salad anyone will love.
Nutty Goodness: Candied pecans add a sweet, crunchy surprise that keeps every bite exciting.

The image shows a white oval plate filled with a fresh salad. The base layer is made of curly dark green kale leaves, mixed with light green thin slices of Brussels sprouts and small red and white pieces of apple. Scattered on top are golden orange chunks of roasted sweet potato, creamy white crumbles of cheese, and dark brown toasted pecans that add texture. The salad is placed on a white marbled surface with a soft pink cloth partially visible on one side, and small white bowls containing extra pecans and cheese nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe is all about layers of flavor and texture that celebrate the season. I always pick the freshest ingredients I can find—especially when it comes to apples and greens—because it really makes a difference.

Sweet Potatoes: Roasting brings out their natural sweetness and softens them just right without turning mushy.
Kale: Tough but tender, it holds up wonderfully under the dressing with a quick massage to soften.
Brussels Sprouts: Thinly sliced for crunch, their slight bitterness folks balance the sweetness nicely.
Apples: Crisp and juicy, I lean towards sweeter varieties like Fuji or Honeycrisp for contrast.
Candied Pecans: These add both sweetness and crunch; store-bought works fine, but homemade is next-level.
Feta Cheese: Crumbly and tangy, it cuts through the sweetness giving that perfect salty finish.
Tahini: This creamy paste forms the base of our dressing, adding nuttiness and a silky texture.
Lemon Juice: For bright acidity that lifts the whole salad.
Maple Syrup: A touch of natural sweetness that enhances the fall flavors without overpowering.
Garlic: Minced fresh for punch and aromatic complexity.

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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.

Tweak to Your Taste

I love making this salad my own based on the day or what’s in my pantry. The best part? You can easily customize it to fit your flavor preferences or dietary needs without losing that Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe charm.

Variation: Swap out feta for goat cheese or a vegan cheese alternative to change up the creamy tanginess. I tried vegan feta once and was pleasantly surprised by the result!
Nut-Free: Substitute candied pecans with roasted pumpkin seeds if you have allergies or just prefer a different crunch.
Protein Boost: Toss in some grilled chicken or chickpeas to turn this salad into a complete meal.
Seasonal Swaps: In case apples aren’t in season, pears make an excellent substitute for a similar juicy sweetness.

Step-by-Step: How I Make Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe

Step 1: Roast the Sweet Potatoes Perfectly

Preheat your oven to 425°F. I peel and chop two medium sweet potatoes into bite-sized chunks, then drizzle them with a tablespoon of olive oil, sprinkle with salt and pepper, and toss everything together on a small baking sheet. Roasting at this high heat caramelizes the edges and softens the insides in about 30-35 minutes—just make sure to stir halfway through so they brown evenly. Trust me, perfectly roasted sweet potatoes are what transform this salad from good to unforgettable.

Step 2: Whisk Together the Tahini Dressing

While the sweet potatoes roast and then cool down a bit, mix up your dressing. This is where the tahini magic happens. In a large serving bowl, whisk together ⅓ cup tahini paste, ¼ cup fresh lemon juice, two minced garlic cloves, 2 tablespoons maple syrup, ¼ teaspoon salt, and 3 tablespoons water. The water helps thin it to a perfect drizzling consistency, but you can adjust the amount if needed. I always taste as I go here to get that balance between bright, sweet, and garlicky just right.

Step 3: Massage and Toss Your Greens

Add about 6 cups of de-stemmed and chopped kale on top of that dressing. You’ll want to massage the kale really well (using clean hands) to soften it and coat every leaf—that’s key for a tender salad. Then toss in a pound of trimmed, halved, and thinly sliced Brussels sprouts, mixing everything again right in the bowl. This combo stays crisp but gets a little tender from the dressing, making each bite delightful.

Step 4: Final Assembly Before Serving

Right before serving, top your dressed greens with the cooled roasted sweet potatoes, chopped apples, ½ cup candied pecans for sweetness and crunch, and a generous ½ cup of crumbled feta cheese. Give it one gentle toss just to incorporate, being careful not to mash those roasted cubes. Then dig in or impress your guests at your next fall gathering!

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Pro Tips for Making Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe

Don’t Skip Massaging the Kale: It makes the kale less bitter and easier to chew, transforming the whole salad experience.
Roast Sweet Potatoes at High Heat: This caramelizes the natural sugars and prevents sogginess, giving you that perfect texture.
Add Ingredients Just Before Serving: To keep crunch on the apples and nuts, add them last so they don’t get soggy.
Adjust Dressing Consistency Slowly: Add water little by little until you reach a pourable but still creamy dressing for easier coating.

How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe

A large white oval bowl filled with a fresh salad showing three main layers: a base of leafy kale and halved Brussels sprouts in dark green shades, a middle layer of bright orange roasted sweet potato chunks, and scattered pieces of light cream cheese crumbles and small red apple chunks on top. Dark brown pecans are mixed throughout adding texture. A wooden spoon rests inside the bowl. In the background, part of a cheesecake with a light brown crust and pale yellow filling topped with halved strawberries is visible on a white plate, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a final sprinkle of extra crumbled feta and a few more candied pecans on top right before serving—it adds just a little flair and texture. Sometimes, a few thin lemon zest curls or a drizzle more of maple syrup-infused tahini dressing make things pop visually and flavor-wise.

Side Dishes

This Fall Harvest Salad pairs beautifully with roasted chicken, grilled salmon, or even a cozy bowl of butternut squash soup. I’ve served it alongside quinoa pilaf for a vegetarian-friendly dinner that feels special but is surprisingly easy.

Creative Ways to Present

For dinner parties, I love serving this salad in a large wooden bowl with colorful apple slices fanned out and pecans sprinkled on the edges. It’s a lovely centerpiece that sparks conversation and compliments. Another fun idea is to portion individual servings into mason jars for grab-and-go autumn lunches.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad and dressing separately—salad in an airtight container and the dressing in a small jar. This keeps the greens from getting soggy and the crunch intact. When it’s time to eat the leftovers (within 2–3 days), I toss everything together fresh, and it tastes nearly as good as day one!

Freezing

Because of the fresh greens and dressing, I don’t recommend freezing this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe. The texture of the kale and apples just wouldn’t hold up well. Instead, I freeze leftover roasted sweet potatoes separately—they reheat beautifully and can be tossed into new salads or bowls later.

Reheating

If you want warm elements, gently reheat the leftover roasted sweet potatoes in a skillet or oven until warmed through. Then toss them with fresh kale, apples, nuts, and dressing if you kept it separate. This warm-cold combo is something I enjoy especially when the weather turns chillier.

FAQs

Can I make the Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe ahead of time?

Yes! The key is to prepare the salad components separately. Roast the sweet potatoes and store them in the fridge. Keep the dressing in a sealed jar. Chop the greens and apples, but add apples just before serving to avoid browning. Toss everything together right before you eat for the best texture and flavor.
What if I don’t like kale? Can I use something else?

Absolutely! Spinach or mixed baby greens can work, but they’re more delicate so add them just before serving. Arugula also adds a nice peppery bite that complements the sweetness nicely.
How do I make the candied pecans at home?

It’s pretty simple – just toast pecans in a pan with a bit of butter, brown sugar, and a pinch of salt until caramelized and glossy. Let them cool before adding to your salad for that perfect crunch.
Is this salad gluten-free and vegan?

You can easily make it gluten-free by ensuring your candied pecans are free of any gluten ingredients. To make the salad vegan, replace feta with a plant-based cheese option and confirm the maple syrup and tahini dressing ingredients suit your preferences. The rest of the recipe is naturally gluten-free.

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Candied Pecans Recipe is more than just a salad to me—it’s a celebration of fall’s best flavors all on one plate. I’ve served it to friends who keep asking for the recipe and made it countless times for weeknight dinners when I want something nourishing but exciting. Give it a try, tweak it to your liking, and soon it might just become your go-to seasonal salad, too. Happy cooking, friend!