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

There’s something utterly comforting about a salad that feels like a celebration of the season—and that’s exactly what this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe delivers every single time. Imagine sweet, caramelized roasted sweet potatoes mingling with crisp apples, hearty kale and Brussels sprouts, crunchy candied pecans, and tangy feta—all brought together by a creamy, dreamy tahini dressing with just the right hint of maple and lemon. I’m excited to walk you through every step so you can nail this crowd-pleaser in your own kitchen.

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Ingredients & Why They Work

This salad’s magic is in its ingredients – each element brings something special to the bowl. When you shop, look for firm, bright veggies and crisp apples (I love a tart Granny Smith for balance). Choosing good-quality tahini really shines through in the dressing, so don’t settle for the cheap stuff!

• Sweet Potatoes: Their natural sweetness deepens when roasted, creating a soft texture that pairs beautifully with crunchy elements.
• Olive Oil: Helps roast the sweet potatoes evenly and brings a subtle richness.
• Salt & Black Pepper: Simple seasoning to enhance the natural flavors.
• Kale: Tough and hearty, kale needs a good massage with dressing to soften and become wonderfully tender.
• Brussels Sprouts: Thinly sliced to add crunch and a subtle bitterness to balance the salad.
• Apples: Fresh and crisp, they add a juicy burst and a bit of tartness.
• Candied Pecans: Sweet and crunchy, they bring that caramelized nutty touch every fall harvest dish deserves.
• Feta Cheese: Its tangy, salty bite lifts the whole salad and adds creamy texture.
• Tahini Paste: Creamy and nutty, tahini forms the base of the dressing, making it rich without being heavy.
• Lemon Juice: Brightens the dressing with a fresh citrus zing.
• Garlic: Adds depth and a slight savoriness that balances sweetness.
• Maple Syrup: Natural sweetness that complements the roasted potatoes and apples perfectly.
• Water: Used to thin out the dressing just enough for easy tossing without losing creaminess.

Make It Your Way

I’m all about making recipes fit my mood and pantry, and this Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe is super adaptable. You can easily swap out veggies, nuts, or cheese to suit your taste or dietary needs.

• Nut-Free Variation: I’ve sometimes swapped candied pecans for roasted pumpkin seeds to keep the crunch but avoid nuts—delicious and allergy-friendly!
• Vegan Option: Just skip the feta or replace it with a crumbly tofu or a sprinkle of nutritional yeast for that savory note.
• Seasonal Swap: In spring, I’ve used radishes or snap peas in place of Brussels sprouts for a fresh twist.

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

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. Peel and chop the sweet potatoes into bite-sized chunks for even roasting. Toss them with olive oil, salt, and pepper on a baking sheet, making sure each piece is well-coated. Set a timer for about 30–35 minutes, tossing halfway through so they roast evenly and develop those gorgeous caramelized edges. If the potatoes aren’t soft and tender by the end, pop them in for a few extra minutes—I find it’s better to check than undercook!

Step 2: Whisk Together Your Tahini Dressing

While the sweet potatoes cool off, whip up the salad dressing. In a large bowl, combine tahini paste, lemon juice, minced garlic, maple syrup, salt, and water. Whisk it vigorously until smooth and creamy—you can adjust water a little at a time to get your preferred consistency. This dressing is the glue that brings all the flavors together, so make sure it tastes balanced: tangy, slightly sweet, and garlicky. It’s one of my favorite parts of the whole recipe!

Step 3: Massage the Kale and Toss All Greens

Add the chopped kale right on top of your tahini dressing and massage it well with your hands until the leaves soften and are coated evenly. This little step transforms kale from tough to tender, making the salad far more enjoyable. Add the thinly sliced Brussels sprouts next and toss again, ensuring those layers of flavor start to meld.

Step 4: Assemble with Sweet Potatoes, Apples, Pecans & Feta

Just before serving, sprinkle the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta over the greens. The timing here is key to preserving texture and freshness, so don’t add these toppings too early or they’ll lose their punch. Give the salad one gentle toss or serve it as-is for a beautiful presentation.

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

Garnishes

I’m a big fan of adding a little extra flair on top—like a handful of extra candied pecans for crunch or a sprinkle of fresh parsley to brighten the plate. Sometimes I even toss on some pomegranate seeds when they’re in season for a pop of color and juicy surprise.

Side Dishes

This salad works perfectly alongside roasted chicken, grilled salmon, or even a cozy bowl of soup, making it a versatile staple for any dinner. On casual days, I love pairing it with warm crusty bread or a soft pita to help soak up the tahini dressing.

Creative Ways to Present

For special occasions, I’ve served this Fall Harvest Salad on a large wooden board, layering the greens and toppings like an artist, then inviting guests to dig in family-style—it always sparks conversation! Individual mason jar salads work great too if you’re packing lunches ahead or offering grab-and-go portions.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad in an airtight container in the fridge for 2–3 days. If you’ve tossed it with dressing, expect the greens to soften a bit. To keep things crisp longer, store the dressing separately and add it just before serving leftovers.

Freezing

I don’t recommend freezing this salad because the fresh veggies and dressing can get mushy and separate when thawed. However, you can freeze the roasted sweet potatoes separately and toss them into other dishes later.

Reheating

If you have leftovers with sweet potatoes, I gently reheat just the sweet potatoes in the oven or stovetop and add them cold back to the salad for the best texture. Avoid microwaving the full salad to preserve freshness.

FAQs

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe has become one of my go-to dishes whenever I want to bring that cozy fall feeling to the table without fuss. It’s vibrant, wholesome, and flexible—perfect for sharing with friends or enjoying as a hearty lunch. I can’t wait for you to try it and make it your own!

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