Description
This Fall Harvest Salad combines roasted sweet potatoes, kale, Brussels sprouts, apples, candied pecans, and feta cheese tossed in a creamy tahini dressing. It’s a vibrant, nutritious salad perfect for celebrating autumn flavors with a balance of roasted vegetables, fresh greens, and a hint of sweetness from the maple syrup and apples.
Ingredients
Scale
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 Brussels sprouts trimmed, halved 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 and roast sweet potatoes. Preheat the oven to 425°F. Place the peeled and chopped sweet potatoes on a small baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, then toss well to coat evenly. Roast the sweet potatoes for 35 minutes, stirring halfway through for even cooking. Set aside to cool.
- Prepare the dressing and kale. While the sweet potatoes are cooling, whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water in a large serving bowl to create the dressing. Add the chopped kale on top and toss or massage well until kale is thoroughly coated with the dressing.
- Add Brussels sprouts. Add the thinly sliced Brussels sprouts to the kale and dressing mixture, then toss again to combine all greens evenly.
- Assemble the salad. Just before serving, top the dressed kale and Brussels sprouts with the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese. Toss lightly if desired and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for 2–3 days. Expect the salad to soften due to the dressing absorption over time.
- To maintain salad freshness and crispness, keep the dressing separate and toss with salad just before serving if you anticipate leftovers.
- You can substitute candied pecans with walnuts or almonds for a different nutty flavor.
- For a vegan version, omit feta cheese or replace it with a plant-based cheese alternative.
- Massaging the kale with dressing helps soften its texture for a more enjoyable salad experience.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
