If you’re on the hunt for a salad that’s bursting with vibrant fall flavors and textures, you’re in the right place. This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe is hands down one of my favorite ways to celebrate autumn’s bounty. It’s hearty yet fresh, sweet and savory, with a creamy tahini dressing that ties everything together beautifully. Whether you’re cooking for a weeknight dinner or bringing a dish to a seasonal get-together, you’ll find this salad irresistible.
Why You’ll Love This Recipe
- Seasonal Goodness: It captures the best of fall with sweet potatoes, apples, and Brussels sprouts all in one dish.
- Balanced Flavors: Sweet, savory, nutty, and tangy flavors come together in every bite thanks to the tahini dressing.
- Nutrient-Packed: Loads of fiber, vitamins, and healthy fats make this both delicious and nourishing.
- Make-Ahead Friendly: You can roast the sweet potatoes ahead, making it a stress-free side or main dish.
Ingredients You’ll Need
The magic of this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe lies in the fresh, wholesome ingredients — all fairly easy to find and prepare. Each element adds its own unique flavor and texture to the mix.
- Sweet Potatoes: Look for firm, unblemished ones. Roasting brings out a caramelized sweetness that’s key to the salad’s character.
- Olive Oil: A good quality extra virgin olive oil makes a difference, especially for roasting those sweet potatoes.
- Kale: Choose fresh, crisp leaves. De-stem and chop them well — massaging the kale with dressing softens it beautifully.
- Brussels Sprouts: Fresh sprouts add great crunch and a slightly earthy flavor; thin slicing is essential for even mixing.
- Apples: Crisp, tart varieties like Granny Smith or Honeycrisp work best for freshness and bite contrast.
- Candied Pecans: Adds delightful crunch and sweetness; if you prefer, you can swap for walnuts or plain toasted nuts.
- Feta Cheese: Crumbled feta offers a creamy, salty element that balances the sweetness.
- Tahini Paste: This toasted sesame seed paste creates a rich and nutty dressing foundation – make sure it’s well stirred before measuring.
- Lemon Juice: Freshly squeezed juice brightens the dressing and lifts the salad flavors.
- Garlic: Fresh minced garlic punches up the savory notes — don’t skip it!
- Maple Syrup: I love the natural sweetness it adds; it harmonizes perfectly with the roasted sweet potatoes and apples.
- Salt & Pepper: Simple seasoning essentials to enhance every flavor component.
- Water: A little water helps thin the tahini dressing for easy tossing.
Variations
I love how adaptable this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe is — it’s easy to tweak based on what you have on hand or your dietary needs. Feel free to make it your own!
- Protein Kick: Adding grilled chicken or roasted chickpeas kicks up the protein and makes it a full meal — one time I made a batch for lunch, and it kept me fueled all afternoon.
- Nut-Free Option: Swap candied pecans for toasted pumpkin seeds if you need to avoid nuts, still keeping that crunch.
- Vegan Version: Simply omit the feta or replace it with a crumbly tofu or vegan cheese alternative.
- Seasonal Swaps: Swap apples for pears, or add roasted butternut squash instead of sweet potatoes for a subtle twist.
How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe
Step 1: Roast the Sweet Potatoes to Perfection
Start by peeling and chopping your sweet potatoes into bite-sized pieces. Toss them in olive oil, salt, and pepper until they’re evenly coated—this little step ensures they roast up beautifully, developing that golden, caramelized exterior we all love. Spread them out on a baking sheet so they roast evenly in a 425°F oven, stirring halfway through. Roasting takes around 30 to 35 minutes. I’ve found that stirring halfway prevents burning on one side and helps the pieces get tender and sweet on the inside. Once done, set them aside to cool while you prep the rest.
Step 2: Whisk the Tahini Dressing
While the sweet potatoes cool, it’s time for the dressing—my favorite part! In a large serving bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup, salt, and water. The water helps achieve a creamy but pourable consistency perfect for coating each leaf and piece evenly. I usually taste as I go to strike that perfect balance of tangy, sweet, and savory—sometimes adding a drop more lemon or syrup depending on my mood.
Step 3: Massage and Toss the Greens
Add the chopped kale on top of your tahini dressing and start massaging it gently with your hands or a spoon. Massaging the kale softens the fibrous leaves, making them more tender and easier to eat. Once the kale feels coated and slightly wilted, toss in the thinly sliced Brussels sprouts and mix everything together again. This layering and massaging step is a game-changer—I used to just stir it in, but massaging really softens the kale and releases its flavor.
Step 4: Assemble and Serve
Right before serving, top your dressed greens with the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese. You’ll love how the warm sweet potatoes play perfectly against the crisp apples and crunchy pecans, elevated by the creamy dressing. If you leave the sweet potatoes in too early, they can soak up too much moisture, so adding them just before serving keeps everything fresh and vibrant.
Pro Tips for Making Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe
- Massage Your Kale: This simple step breaks down the toughness of kale and makes it more tender and flavorful.
- Cool the Sweet Potatoes: Let the roasted sweet potatoes cool to avoid wilting your salad greens prematurely.
- Balance Your Dressing: Adjust lemon and maple syrup to fit your taste buds; the dressing should be creamy, tangy, and slightly sweet.
- Thinly Slice Brussels Sprouts: This ensures they blend well with kale and don’t overwhelm the salad’s texture.
How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe
Garnishes
I love finishing this salad with a sprinkle of extra candied pecans or toasted pumpkin seeds for crunch. Fresh herbs like chopped parsley or thyme can add a bright, herbal note. Sometimes I toss a few pomegranate seeds in for a pop of color and a juicy burst of tartness—trust me, they’re a lovely surprise!
Side Dishes
This salad pairs beautifully with roasted chicken or seared salmon for a hearty meal. I also enjoy serving it alongside a warm bowl of soup like butternut squash or tomato bisque for a cozy autumn dinner.
Creative Ways to Present
For a festive occasion, I’ve layered the salad in a large glass bowl to showcase the vibrant colors and textures. You can also serve this as a composed salad on individual plates for presentation, arranging the sweet potatoes, apples, nuts, and cheese in neat piles atop the dressed greens—everyone comments on how pretty it looks!
Make Ahead and Storage
Storing Leftovers
I store leftover salad and dressing separately if I can—greens dressed too early get soggy. Leftovers taste great for a day or two in airtight containers in the fridge. I usually add the sweet potatoes and apples fresh again if they got a bit soft overnight.
Freezing
This salad doesn’t freeze well because the fresh greens and apples lose their texture, and the dressing can separate. However, you can freeze the roasted sweet potatoes ahead of time for convenience. Just roast and cool them, then freeze in portions—then thaw to toss in the salad when ready.
Reheating
If you want to reheat sweet potatoes for leftovers, gently warm them in the oven or microwave—avoid overheating to keep their creamy texture intact. Then toss them into freshly dressed kale and sprouts for best results.
FAQs
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Can I make this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe gluten-free?
Absolutely! All the ingredients in this salad are naturally gluten-free. Just be sure your tahini paste doesn’t contain any additives with gluten, which is rare but worth checking.
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How long can I store the salad after assembling?
Once assembled with the dressing and roasted sweet potatoes, I recommend eating it within 1 to 2 days for the best texture and freshness. Storing components separately helps extend life.
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Can I use a different dressing instead of tahini?
You sure can! A simple vinaigrette with apple cider vinegar, olive oil, maple syrup, and mustard works well if you want a lighter or different flavor.
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What’s the best way to prepare kale for this salad?
De-stem the kale leaves and chop them finely. Then, massage the greens with dressing to tenderize and bring out their flavor—it makes a huge difference in the salad’s texture.
Final Thoughts
This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe holds a special place in my kitchen — it’s full of heartwarming flavors, textures, and colors that remind me why I love cooking seasonal foods. I hope you’ll have as much fun making and eating it as my family does. Trust me, once you try it, this salad will become a staple in your autumn recipe rotation. Give it a go and enjoy every bite!
Print
Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Salad is a vibrant and nutritious blend of roasted sweet potatoes, fresh kale, thinly sliced Brussels sprouts, and crisp apples, all tossed in a creamy tahini dressing. Finished with crunchy candied pecans and tangy feta cheese, this salad captures the essence of autumn flavors and textures, making it a perfect hearty side or light meal for the fall season.
Ingredients
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
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 (220°C). 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 for 30 to 35 minutes, stirring halfway through to ensure even cooking. Once done, set the roasted sweet potatoes aside to cool.
- Prepare the Dressing: While the sweet potatoes are cooling, in a large serving bowl whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water until the mixture is smooth and creamy. This dressing will provide a flavorful base for the salad.
- Toss Kale with Dressing: Add the chopped kale on top of the dressing in the bowl. Massage or toss the kale thoroughly until it is evenly coated with the tahini dressing, helping to soften the leaves and infuse flavor.
- Add Brussels Sprouts: Incorporate the thinly sliced Brussels sprouts into the kale and dressing mixture. Toss again carefully to combine all ingredients thoroughly for balanced texture and taste.
- 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 to add sweetness, crunch, and creaminess to the final dish.
Notes
- This salad combines hearty autumn vegetables with a creamy tahini dressing for a balance of flavors and textures.
- Massaging the kale with dressing softens the tough leaves, making them easier to eat and more flavorful.
- Use candied pecans to add a sweet crunch, but you can substitute with toasted walnuts or almonds if preferred.
- For a vegan version, omit feta cheese or replace with a plant-based cheese alternative.
- The salad is best served fresh but can be prepared in advance by roasting sweet potatoes and making dressing ahead of time.
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
