Description
This vibrant Fall Harvest Salad combines roasted sweet potatoes, kale, Brussels sprouts, apples, candied pecans, and feta cheese, all tossed in a creamy tahini dressing. Perfect for a nutritious and hearty seasonal side or light main dish with a delicious balance of sweet, savory, and tangy flavors.
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 Oven and Roast Sweet Potatoes: Preheat your oven to 425°F. Place peeled and chopped sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Roast for 35 minutes, stirring halfway through, until tender and golden. Remove and set aside to cool.
- Prepare the Dressing: While the sweet potatoes cool, whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water in a large serving bowl until smooth and creamy.
- Toss Kale and Brussels Sprouts: Add the chopped kale to the dressing, tossing or massaging gently until all kale is evenly coated. Then add the sliced Brussels sprouts and toss again to combine thoroughly.
- Assemble the Salad: Just before serving, top the salad 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 fridge for 2–3 days. The salad may soften due to the dressing, so keep the dressing separate if planning to store for freshness.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- You can substitute maple syrup with honey if preferred.
- If you want extra crunch, toast the pecans lightly before adding.
- Massage the kale longer if you prefer it softer and less chewy.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 15 mg
