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Fall Harvest Salad

A delicious and easy fall salad packed with roasted sweet potatoes, kale, Brussels sprouts, apples, candied pecans, and feta cheese, all tied together with a creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 4

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.

Notes

Massage kale with a little olive oil and salt before adding to the salad for a more tender texture. Taste and adjust dressing as needed. Components can be prepped ahead.