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

Scale

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

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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