Description
A vibrant and hearty Fall Harvest Salad featuring roasted sweet potatoes, fresh kale, Brussels sprouts, crisp apples, candied pecans, and feta cheese, all tossed in a creamy tahini dressing. Perfect for a nutritious and flavorful seasonal meal.
Ingredients
Scale
Salad
- 2 sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 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
Tahini Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice
- 2 garlic cloves minced
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 tablespoons water
Instructions
- Preheat and Roast Sweet Potatoes: Preheat the oven to 425°F. Place the peeled and chopped sweet potatoes on a small baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss well to combine. Roast for 35 minutes, stirring halfway through to ensure even cooking. Remove from the oven and set aside to cool.
- Prepare the Dressing: While the sweet potatoes cool, whisk together tahini paste, lemon juice, minced garlic, maple syrup, salt, and water in a large serving bowl until smooth and creamy.
- Toss Kale with Dressing: Add the chopped kale on top of the dressing and toss or massage well until the kale is evenly coated, helping to soften the leaves.
- Add Brussels Sprouts: Add the thinly sliced Brussels sprouts to the bowl and toss again to combine all the greens and dressing.
- Assemble the Salad: Right before serving, top the salad with the cooled roasted sweet potatoes, chopped apples, candied pecans, and sprinkle with feta cheese for added flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- To prevent the salad from becoming soggy, store the dressing separately and toss just before serving.
- You can substitute candied pecans with walnuts or almonds if preferred.
- Massage the kale well with the dressing to help soften its texture and improve flavor absorption.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 10 mg
