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Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe

BySarah

If you’re looking for a salad that truly captures the essence of autumn in every bite, you’re going to love this Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe. It’s got that perfect mix of warm, roasted veggies, crisp greens, and a tangy, creamy dressing that just sings with seasonal flavors. Trust me, it quickly became a favorite in my kitchen, and I can’t wait for you to try it!

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Why This Recipe Works

  • Balanced Flavors: Sweet roasted sweet potatoes and apples meet savory kale and feta for an irresistible combo.
  • Textural Delight: Crunchy Brussels sprouts and candied pecans add satisfying contrast to tender roasted veggies.
  • Creamy Tahini Dressing: The lemon-garlic tahini dressing is simple but elevates every ingredient with a silky, zesty finish.
  • Easy to Customize: Flexible enough to switch up nuts or cheeses for dietary needs or personal preference.
The image shows a white oval plate filled with a fresh salad. The base layer is made of curly dark green kale leaves, mixed with light green thin slices of Brussels sprouts and small red and white pieces of apple. Scattered on top are golden orange chunks of roasted sweet potato, creamy white crumbles of cheese, and dark brown toasted pecans that add texture. The salad is placed on a white marbled surface with a soft pink cloth partially visible on one side, and small white bowls containing extra pecans and cheese nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

I love how all these ingredients come together to create a salad that’s hearty, fresh, and full of fall vibes. When selecting your produce, try to choose the freshest kale and firm apples for the best texture, and pick sweet potatoes on the smaller side for even roasting.

  • Sweet potatoes: Roasting them brings out a natural sweetness and soft texture that pairs beautifully with the crunchier salad components.
  • Olive oil: Helps crisp up the sweet potatoes in the oven and adds richness without overpowering.
  • Kale: A hearty green that stands up to the dressing and roasting flavors; massaging it softens the leaves.
  • Brussels sprouts: Thinly sliced for a delicate crunch that complements the kale perfectly.
  • Apples: Adds freshness and a crisp bite that balances the roasted sweetness.
  • Candied pecans: Provide a sweet, crunchy contrast that makes the salad extra special.
  • Feta cheese: Adds a tangy, creamy note to round out the salad’s flavor profile.
  • Tahini paste: The base of the dressing, lending a rich, nutty creaminess.
  • Lemon juice: Gives the dressing a bright, acidic lift to keep flavors lively.
  • Garlic: Adds depth and savory warmth to the dressing.
  • Maple syrup: A natural sweetener that balances the tang and sharpness in the dressing.
  • Salt & pepper: Essential for seasoning both the salad and the roasted sweet potatoes perfectly.
  • Water: Helps thin the dressing to just the right texture for coating the greens without being overwhelming.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This is the kind of salad where you can easily play around with flavors to make it yours. I often swap out candied pecans for toasted walnuts or add a handful of dried cranberries for a tangy twist. Don’t hesitate to make it your own!

  • Nuts swap: I once tried walnuts instead of pecans, and the earthy flavor was incredible layered with the feta.
  • Dairy-free: Feel free to skip the feta or use a plant-based cheese to keep it vegan without losing creaminess.
  • Adding protein: Grilled chicken or roasted chickpeas can turn this salad into a hearty main dish.
  • Adjust sweetness: If you prefer tangier dressings, cut back on the maple syrup or add a splash of apple cider vinegar.

Step-by-Step: How I Make Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe

Step 1: Roast Your Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. Chop your sweet potatoes into even chunks, drizzle with olive oil, and season them with salt and pepper. Spread them out on a baking sheet so they roast evenly and develop a beautiful caramelized edge. Roast for about 30–35 minutes, stirring half-way through to ensure they don’t stick or burn. The goal here is tender, sweet, and slightly crisp edges — it really amps up the flavor in the salad.

Step 2: Whisk Up That Luscious Tahini Dressing

While the potatoes are roasting and cooling, whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water in a large bowl. Getting this dressing right is key — it should be creamy but pourable. If it feels too thick, just add a tad more water, a teaspoon at a time. This dressing ties all the salad elements together and brings that silky, tangy magic you’ll want to drizzle on everything.

Step 3: Massage and Toss the Greens

Add your chopped kale to the bowl with the dressing. Here’s a trick: use your hands to gently massage the kale with the dressing for a minute or two. This softens the tough kale leaves and helps them absorb all the flavor. Next, toss in the thinly sliced Brussels sprouts for extra crunch and freshness.

Step 4: Assemble and Serve Your Fall Harvest Salad

Just before serving, add your cooled roasted sweet potatoes, chopped apples, candied pecans, and crumble the feta cheese right on top. Give everything a gentle toss to combine, and voila — a gorgeous, colorful salad that’s bursting with the best flavors of fall!

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Pro Tips for Making Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe

  • Roast Sweet Potatoes Evenly: Cut your sweet potatoes into uniform pieces to get consistent roasting and prevent some pieces from burning while others are undercooked.
  • Massage Your Kale: Don’t skip massaging the kale with the dressing — it softens the leaves and helps the flavors penetrate deeply.
  • Add Dressing Gradually: Start with less water in your tahini dressing and thin it out slowly so you don’t accidentally end up with a dressing that’s too runny.
  • Serve Immediately: To keep the salad fresh and crunchy, add roasted sweet potatoes last and avoid tossing with dressing too far in advance unless you plan to keep components separate.

How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe

A large white oval bowl filled with a fresh salad showing three main layers: a base of leafy kale and halved Brussels sprouts in dark green shades, a middle layer of bright orange roasted sweet potato chunks, and scattered pieces of light cream cheese crumbles and small red apple chunks on top. Dark brown pecans are mixed throughout adding texture. A wooden spoon rests inside the bowl. In the background, part of a cheesecake with a light brown crust and pale yellow filling topped with halved strawberries is visible on a white plate, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with extra crunchy candied pecans for texture and a sprinkle of feta for its tanginess. Sometimes, I add a few pumpkin seeds for an additional nutty crunch. A little fresh parsley or thyme sprinkled on top also adds a fresh herbaceous note that really brightens the plate.

Side Dishes

Since this salad is pretty hearty on its own, I like pairing it with light protein like grilled chicken or a simple soup – a butternut squash soup works beautifully during fall. You can also serve it alongside crusty whole grain bread or warm pita for a complete meal.

Creative Ways to Present

For a special occasion, try serving this salad in individual mason jars for a charming presentation. Layer the dressing at the bottom and keep the sweet potatoes separate until ready to eat — it’s perfect for picnic-style meals or parties. I once plated it on a large wooden board, adding roasted nuts and fresh herbs scattered on top — it was a real showstopper.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 2-3 days. To keep the kale from getting soggy, I recommend storing the dressing separately and toss the salad right before eating. This keeps the texture vibrant and fresh instead of wilted.

Freezing

I don’t recommend freezing this salad as the fresh greens and apples don’t hold up well. The roasted sweet potatoes could technically freeze, but I find the texture changes too much. It’s best enjoyed fresh for maximum flavor and crunch.

Reheating

If you have leftover roasted sweet potatoes, you can reheat them gently in the oven or on the stovetop to restore some crispness. I avoid reheating the whole salad to preserve the crunch and freshness of the apples and kale.

FAQs

  1. Can I use other greens instead of kale in the Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe?

    Absolutely! While kale works wonderfully here due to its sturdy texture, you can swap it out for spinach, arugula, or even Swiss chard for a milder flavor and softer bite. Just keep in mind that delicate greens won’t hold up as well if dressed too far ahead of time.

  2. How do I make the tahini dressing less bitter?

    Sometimes tahini can taste bitter due to its natural oils. To balance it, add a splash more maple syrup or a bit of extra lemon juice to brighten the dressing. Also, whisk it well and adjust the water amount to get the right creamy consistency.

  3. Can I prepare this salad in advance?

    Yes, you can prepare the components in advance. Roast your sweet potatoes, slice the apples, and massage the kale ahead of time, but keep the dressing separate and toss everything together just before serving to keep textures fresh.

  4. What can I substitute for candied pecans?

    If you want a nutty crunch without candied nuts, try toasted pecans, walnuts, or even sunflower seeds. You can also make a quick candied version yourself by tossing nuts with a bit of maple syrup and baking briefly.

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Tahini Dressing Recipe has become my go-to for cozy dinners and gatherings alike. It’s vibrant, healthy, and has that nostalgic fall comfort I crave most this time of year. I hope you enjoy making it as much as I do — it’s like autumn on a plate, and a guaranteed crowd-pleaser. Give it a try and let me know how you customize it in your kitchen!

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