Introduction
Oh, fall! That magical time of year when the leaves are painting the trees in hues of amber and crimson, and our kitchens start to smell like warm spices and comfort. If you’re anything like me, you’re craving those hearty, seasonal flavors that just scream cozy. Well, get ready, because I’ve got a salad recipe that’s going to become your absolute favorite. This Fall Harvest Salad is packed with everything you love about the season – sweet roasted vegetables, crisp apples, crunchy nuts, and a creamy dressing that ties it all together. And the best part? It’s ridiculously easy to make, perfect for a weeknight dinner or a special gathering.
Why You’ll Love This Recipe
- Fast: While the sweet potatoes roast, you can prep the rest of your ingredients. It’s a speedy way to get a delicious and healthy meal on the table.
- Easy: Seriously, no fancy knife skills or complicated techniques required here. It’s a chop-and-toss kind of situation with a simple dressing.
- Giftable: Imagine gifting a beautifully portioned jar of the salad ingredients (minus the dressing, of course!) with the dressing on the side. It’s a thoughtful and healthy present for friends and neighbors.
- Crowd-Pleasing: From picky eaters to seasoned foodies, everyone raves about this salad. The combination of textures and sweet-savory flavors is just irresistible.
Ingredients
Gather ’round, my friends, and let’s talk about what makes this salad so special:
- 2 sweet potatoes, peeled and chopped: These are the stars of our fall show! Their natural sweetness gets even better when roasted.
- 1 tablespoon olive oil: Just enough to give our sweet potatoes that perfect, slightly crispy edge.
- ¼ teaspoon salt: A little salt enhances all those beautiful flavors.
- ¼ teaspoon black pepper: For that subtle warmth and zing.
- 1 bunch kale, de-stemmed and chopped (about 6 cups): Don’t be shy with the kale! It adds a lovely hearty texture and a boost of nutrients.
- 1 pound Brussels sprouts, trimmed, halved, and thinly sliced: Roasting brings out the sweetness in Brussels sprouts, and slicing them thinly makes them tender and delicious in a salad.
- 2 apples, chopped: Choose your favorite! Honeycrisp, Fuji, or Gala apples work beautifully for their crispness and sweetness.
- ½ cup candied pecans: For that irresistible crunch and a touch of indulgence. Store-bought is perfectly fine, or you can make your own if you’re feeling extra fancy!
- ½ cup feta cheese: The salty, creamy tang of feta is the perfect counterpoint to the sweet elements in the salad.
Tahini Dressing
This dressing is sunshine in a bowl:
- ⅓ cup tahini paste: The creamy, nutty base of our dressing. Make sure it’s well-stirred if it’s separated.
- ¼ cup lemon juice: For brightness and that essential acidity.
- 2 garlic cloves, minced: A little punch of savory flavor.
- 2 tablespoons maple syrup: To balance the tartness and add that signature fall sweetness.
- ¼ teaspoon salt: To bring all the flavors together.
- 3 tablespoons water: To get that perfect pourable consistency. You might need a splash more, depending on your tahini.
How to Make It
Alright, let’s get cooking! It’s super straightforward:
- Preheat your oven: Get that oven nice and toasty at 400°F (200°C).
- Prep the sweet potatoes: On a baking sheet, toss your chopped sweet potatoes with the olive oil, salt, and pepper. Make sure they’re evenly coated.
- Roast to perfection: Pop those sweet potatoes into the preheated oven and roast for about 20-25 minutes. You’re looking for them to be tender when pierced with a fork and have those lovely little browned edges.
- Assemble the salad base: While those sweet potatoes are doing their thing, grab a big bowl. Add your chopped kale, thinly sliced Brussels sprouts, chopped apples, candied pecans, and crumbled feta cheese.
- Whip up the dressing: In a small bowl or a jar, whisk together the tahini paste, lemon juice, minced garlic, maple syrup, and salt. Gradually add the water, whisking until you have a smooth, creamy dressing. If it seems too thick, add another tablespoon of water at a time until it reaches your desired consistency.
- Add the star: Once the sweet potatoes are roasted and slightly cooled, add them to the large bowl with the other salad ingredients.
- Dress and toss: Pour that luscious tahini dressing over everything. Gently toss the salad to make sure all those beautiful ingredients are coated in the dressing.
Substitutions & Additions
This salad is wonderfully versatile! Don’t hesitate to make it your own:
- Nuts: If pecans aren’t your jam, try toasted walnuts, almonds, or even pumpkin seeds (pepitas) for a delightful crunch.
- Cheese: Goat cheese is a fantastic alternative to feta, offering a creamy and tangy flavor profile. A sharp cheddar can also add a surprising depth.
- Greens: Feel free to mix in or swap out the kale for spinach, arugula, or even romaine lettuce for a lighter feel.
- Fruit: Pears are a beautiful substitute for apples, especially Bosc or Anjou pears. Dried cranberries or cherries can also add a lovely chewy sweetness.
- Protein Boost: For a heartier meal, add some grilled chicken, roasted chickpeas, or even some cooked quinoa.
Tips for Success
A few little tricks to make this salad absolutely perfect:
- Don’t overcrowd the baking sheet: Give your sweet potatoes enough space on the baking sheet so they roast rather than steam. This helps them get those lovely caramelized edges.
- Massage your kale: If you find kale a bit tough, especially raw, give it a good massage with a tiny bit of olive oil and a pinch of salt before adding it to the bowl. It makes a world of difference!
- Taste and adjust the dressing: Everyone’s preference for sweetness and tanginess is different. Taste your tahini dressing and adjust the lemon juice, maple syrup, or salt as needed.
- Prep ahead: You can roast the sweet potatoes, chop the vegetables, and even make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Then, just toss everything together when you’re ready to serve!
How to Store It
Leftovers are great! Store any remaining salad in an airtight container in the refrigerator. It will keep well for 2-3 days. If you dressed the whole salad, you might want to add a little extra dressing or a splash of lemon juice and give it a good toss before serving again, as the kale might soften a bit.
FAQs
Can I make this salad vegan?
Absolutely! This salad is already vegan if you use maple syrup (which is naturally vegan) in the dressing and ensure your candied pecans are made without any animal products (most are, but it’s good to check!).
Is this salad good for meal prep?
Yes, it’s fantastic for meal prep! As mentioned in the tips, you can prep all the components ahead of time and assemble it just before eating, or store the dressed salad in the fridge for a few days.
What kind of apples are best for this salad?
Crisp and slightly tart apples work wonderfully, like Honeycrisp, Fuji, Gala, or Pink Lady. Avoid softer apples that can turn mushy.
Why is my tahini dressing so thick?
Tahini consistency can vary. If it’s too thick, simply add more water, one tablespoon at a time, while whisking until you reach your desired pouring consistency.
Fall Harvest Salad
Equipment
- Baking Sheet
- Large bowl
- Small bowl or jar for dressing
- Whisk
- Fork
Ingredients
For the Salad
- 2 sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- 0.25 teaspoon salt for sweet potatoes
- 0.25 teaspoon black pepper for sweet potatoes
- 6 cups kale de-stemmed and chopped
- 1 pound Brussels sprouts trimmed, halved, and thinly sliced
- 2 apples chopped (e.g., Honeycrisp, Fuji, Gala)
- 0.5 cup candied pecans
- 0.5 cup feta cheese crumbled
Tahini Dressing
- 0.33 cup tahini paste
- 0.25 cup lemon juice
- 2 garlic cloves minced
- 2 tablespoons maple syrup
- 0.25 teaspoon salt for dressing
- 3 tablespoons water or more, for dressing
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss chopped sweet potatoes with olive oil, salt, and pepper. Ensure even coating.2 sweet potatoes
- Roast sweet potatoes for 20-25 minutes, or until tender and lightly browned.2 sweet potatoes
- While sweet potatoes roast, combine kale, Brussels sprouts, apples, candied pecans, and feta in a large bowl.2 sweet potatoes
- In a separate bowl or jar, whisk together tahini paste, lemon juice, minced garlic, maple syrup, and salt. Gradually add water, whisking until smooth and pourable, adding more water if needed.2 sweet potatoes
- Add the roasted sweet potatoes to the large bowl with the other salad ingredients.2 sweet potatoes
- Pour the tahini dressing over the salad and toss gently to coat.