Name: Roasted Sweet Potato Fall Harvest Salad
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· 4.8 from 9 reviews

If you’re looking for a salad that truly captures the spirit of the season, you’ve got to try this Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Brussels Sprouts, Apples, Candied Pecans, and Feta Recipe. It’s like autumn on a plate — packed with cozy roasted veggies, crisp apples, nutty pecans, and tangy feta, all tied together with a creamy tahini dressing that I can’t get enough of. Trust me, once you make this, it’ll become your go-to fall salad for weeknights and special occasions alike.

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Why This Recipe Works

Balanced Flavors: The natural sweetness of roasted sweet potatoes and apples contrasts perfectly with the salty feta and tangy dressing.
Textural Variety: Crunchy Brussels sprouts, tender kale, and crisp candied pecans make every bite interesting.
Nutritious and Filling: Loaded with fiber, vitamins, and protein, it’s more than just a side salad—it can be a satisfying main.
Easy to Prepare: Roasting, chopping, and tossing come together simply, making it approachable for cooks of any skill level.

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, Kale, Brussels Sprouts, Apples, Candied Pecans, and Feta Recipe brings together ingredients that complement each other not just in taste, but also in texture and nutrition. Shopping for fresh, seasonal produce will really elevate this salad, so look for firm apples, bright kale, and green Brussels sprouts. And don’t skip the candied pecans—they’re the secret to crunch and a touch of sweetness.

Sweet Potatoes: Roasting brings out their natural sweetness and tender texture, creating a warm, hearty base.
Kale: Its sturdy leaves hold up well to the dressing and add a boost of vitamins.
Brussels Sprouts: Thinly sliced to add crunch and a slight bitterness that balances the salad.
Apples: Crisp and juicy to add freshness and a subtle tartness.
Candied Pecans: Provide sweetness and crunch, plus a wonderful nutty aroma.
Feta Cheese: Adds a salty creaminess that brightens the whole salad.
Tahini: Creates a rich and creamy dressing with a deep, nutty flavor.
Lemon Juice: Brightens the dressing with fresh acidity.
Maple Syrup: Adds a touch of natural sweetness in the dressing to balance the tang.
Garlic: Gives the dressing a subtle kick without overpowering.

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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 how versatile this Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Brussels Sprouts, Apples, Candied Pecans, and Feta Recipe is. Feel free to swap out a few ingredients depending on your mood or what’s in your fridge — it’s all about finding what you love and making it your own.

Variation: Sometimes I swap out the feta for goat cheese for a creamier texture and tangy punch that changes the flavor profile just enough to keep things fresh.
Make it Vegan: Simply skip the feta or replace it with a vegan cheese alternative, and double the candied pecans for extra richness.
Seasonal Swaps: In place of Brussels sprouts, shaved radishes or thinly sliced fennel can add a nice peppery crunch.
Add Protein: Throw in some cooked quinoa or chickpeas to make it a complete meal.

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

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 425°F (220°C). Peel and chop the sweet potatoes into bite-sized cubes—uniform pieces roast more evenly. Toss them with olive oil, salt, and pepper on a baking sheet. Roast for about 30 to 35 minutes, stirring once halfway through so they develop a beautiful caramelized crust without burning. When they’re tender and golden, let them cool while you prep everything else.

Step 2: Prep the Greens and Veggies

While the sweet potatoes cool, get your kale and Brussels sprouts ready. De-stem and chop about 6 cups of kale — I like to tear it by hand; it feels more rustic, you know? For the Brussels sprouts, first trim off the ends, then thinly slice them. This helps mellow their natural bitterness and adds a crunchy texture that’s so satisfying.

Step 3: Whisk Together the Tahini Dressing

In a large serving bowl, combine tahini paste, fresh lemon juice, minced garlic, maple syrup, salt, and a few tablespoons of water. Whisk it well until smooth — it should be creamy but pourable. If it feels too thick, just add a splash more water. This dressing is dreamy; it’s what ties the whole salad together.

Step 4: Toss and Massage the Greens

Dump the kale right on top of the dressing and give it a good massage with your hands or spoons until every leaf is evenly coated and softened — this step makes the kale much easier to eat and prevents any bitterness. Add the sliced Brussels sprouts next and toss gently so everything is well combined.

Step 5: Assemble the Salad and Serve

Right before you’re ready to eat, fold in the cooled roasted sweet potatoes, chopped apples for brightness, candied pecans for crunch, and crumbled feta for creaminess and saltiness. Give everything one last gentle toss and serve immediately.

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

Massage the Kale: Taking a minute to massage the kale with the dressing makes it tender and less bitter—don’t skip this step!
Cool the Sweet Potatoes: Letting the sweet potatoes cool before adding keeps the apples crisp and prevents wilting the greens.
Candied Pecans Crunch: Toast store-bought or homemade candied pecans lightly in a pan just before adding for extra aromatic crunch.
Dressing Consistency: Adjust the water in the dressing until it’s pourable but not too runny to coat everything well without pooling.

How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Brussels Sprouts, Apples, Candied Pecans, and Feta 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 like to finish this salad with an extra sprinkle of flaky sea salt and some freshly cracked black pepper—it really wakes up the feta’s flavor. Sometimes I add a handful of microgreens or thin lemon zest ribbons for a pretty, fresh touch.

Side Dishes

This salad pairs beautifully with roasted chicken or a simple pan-seared salmon for dinner. For a vegetarian spread, I love serving it alongside hearty lentil soup or warm crusty bread with olive oil for dipping.

Creative Ways to Present

For a festive holiday meal, I like to serve this salad layered in clear glass bowls so the vibrant colors pop through. You can also pile all ingredients artfully on a large wooden board for a rustic, farmhouse look that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover salad should be kept in an airtight container in the fridge and eaten within 2 to 3 days. I recommend storing the dressing separately and tossing the salad just before serving to avoid sogginess—kale and Brussels sprouts hold up great, but the apples and sweet potatoes can soften.

Freezing

I don’t recommend freezing this salad as it can alter textures—especially the apples and dressing. Instead, prep and roast the sweet potatoes in advance and assemble right before serving.

Reheating

If you want to enjoy warm leftovers, reheat only the sweet potatoes gently in the oven or microwave, then toss with fresh greens, apples, pecans, and dressing right before eating to keep everything crisp and fresh.

FAQs

Can I make this Fall Harvest Salad vegetarian or vegan?

Absolutely! This recipe is vegetarian as is, but if you want to make it vegan, just swap out the feta cheese for a plant-based alternative or omit it altogether. The candied pecans add plenty of richness to maintain balance.
How do I keep the salad from getting soggy?

The trick is to keep the dressing separate until serving time and toss the salad just before eating. Also, letting the roasted sweet potatoes cool completely before adding helps prevent wilting of other ingredients.
Can I make candied pecans at home?

Yes! Simply toast pecans in a pan with a bit of butter or oil, maple syrup, and a pinch of salt until sticky and caramelized. Let cool before adding to the salad for a fresh, homemade crunch.
What other dressings work for this salad?

If you don’t have tahini, a simple balsamic vinaigrette or apple cider vinaigrette pairs nicely, adding acidity without overpowering the roasted veggies and apples.

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Brussels Sprouts, Apples, Candied Pecans, and Feta Recipe is one of those dishes that never fails to impress, whether you’re serving family, friends, or just enjoying a nourishing meal solo. It’s a celebration of fall’s best flavors and textures all in one bowl. I hope you love making it as much as I do—it’s become a ritual in my kitchen for welcoming in the cozy season, and I know it’ll find a special spot on your table, too.