If you’re searching for a vibrant, cozy salad that perfectly captures all the tastes of fall, you’re in for a treat! This Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe is one I’ve come to adore for its incredible combination of textures and seasonal flavors. Sweet, savory, crunchy, and creamy all at once, this salad makes a wonderful centerpiece or side that’s just as satisfying to eat as it is gorgeous to look at. Stick with me—I’m about to walk you through every step so you nail it in your kitchen!
Why You’ll Love This Recipe
- Seasonal Ingredients: It beautifully highlights sweet potatoes, kale, apples, and pecans—true autumn stars.
- Balanced Flavors: The roasted sweet potatoes add warmth, while the tahini dressing offers a creamy tang that’s perfectly complemented by crisp apples.
- Textural Delight: Candied pecans and feta cheese give you a lovely crunch and a hint of salty creaminess.
- Make-Ahead Friendly: Many components can be prepped ahead, making this an easy go-to for busy weeknights or entertaining.
Ingredients You’ll Need
To pull off this fall harvest salad, you want fresh, vibrant produce paired with simple pantry staples. Each ingredient plays a role in balancing sweetness, crunch, and creaminess—for instance, those crisp apples brighten up the roasted veggies, and the tahini dressing adds a nutty, lemony zing.
- Sweet potatoes: Choose firm, brightly colored tubers—they roast beautifully and bring natural sweetness.
- Olive oil: Use your favorite extra virgin variety for the tastiest roasting results.
- Kale: Fresh and hearty, I love using lacinato or curly kale with all the stems removed for the best texture.
- Brussels sprouts: Look for ones that are firm with tight leaves; thinly slicing them adds a nice bite without overwhelming.
- Apples: Crisp and tart varieties like Granny Smith or Honeycrisp work best to add brightness.
- Candied pecans: These add the perfect sweet crunch; you can buy pre-made or make your own (I’ll share how!).
- Feta cheese: Crumbled feta gives a creamy, salty counterpoint that pairs wonderfully here.
- Tahini paste: This sesame seed paste is key to the dressing’s flavor and creaminess—don’t skip it!
- Lemon juice: Freshly squeezed gives the dressing a lively acidity.
- Garlic cloves: Minced fresh for subtle zing in the dressing.
- Maple syrup: For a touch of natural sweetness to round out the dressing.
- Salt and black pepper: To season both the veggies and the dressing properly.
- Water: Used to thin the dressing to just the right consistency.
Variations
I love making this salad my own depending on what’s in season or what flavors I’m craving. Feel free to swap in your favorite nuts, cheeses, or greens—it’s all about creating something you and your loved ones will enjoy.
- Nut swap: If you’re allergic to pecans or want something more budget-friendly, toasted walnuts or almonds make a great substitute for the candied pecans.
- Cheese alternative: Try goat cheese instead of feta for a tangier bite.
- Leafy greens: Don’t have kale? Baby spinach or arugula work well, but toss the dressing on lightly as they’re more delicate.
- Dressing twist: Add a teaspoon of Dijon mustard or a pinch of smoked paprika to the tahini dressing for an extra flavor punch I discovered experimenting with this salad.
How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe
Step 1: Roast the Sweet Potatoes to Perfection
First things first—preheat your oven to 425°F. While it’s warming up, peel and chop your sweet potatoes into roughly 1-inch cubes. Toss them with olive oil, salt, and freshly ground black pepper to ensure even roasting and seasoning. Spread them out on a baking sheet in a single layer so they roast instead of steam. Roast for 30 to 35 minutes, flipping halfway through to achieve those gorgeous golden-brown edges. I always set a timer to remind myself because perfectly roasted sweet potatoes are absolute magic in this salad.
Step 2: Whisk Together the Creamy Tahini Dressing
While the sweet potatoes work their magic in the oven, whisk together your dressing. In a large bowl, combine tahini paste, lemon juice, minced garlic, maple syrup, salt, and some water to thin it out. Whisk until smooth and creamy. This dressing is what really brings this Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe to the next level—its velvety texture and tangy-sweet flavor complement the roasted veggies so well.
Step 3: Massage and Toss the Kale and Brussels Sprouts
Add the chopped kale on top of your dressing and get ready for a little kitchen therapy: massage the kale with your hands, mixing it well so the leaves soften and evenly get coated. This removes the bitterness and helps the kale soak up all the flavor. Toss in your thinly sliced Brussels sprouts and give everything another good mix. It sounds simple, but massaging kale transforms its texture, making it tender—trust me, this step changed how I feel about kale salads forever!
Step 4: Assemble the Salad
Right before serving, fold in your cooled roasted sweet potatoes and chopped apples for freshness and crunch. Sprinkle candied pecans on top for that irresistible sweetness and crunch, then finish with crumbled feta cheese. The combination of all these elements creates such a satisfying bite every time. I love how the sweet, savory, and tangy flavors play off each other—it’s like a cozy hug on a plate.
Pro Tips for Making Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe
- Don’t Skip the Massaging: Kale can be tough if untreated; massaging breaks down fibers and helps it soak up flavors better.
- Watch Your Roasting Time: I learned that sweet potatoes are done when they’re tender and caramelized, not mushy—roast in a single layer for best results.
- Make Your Own Candied Pecans: Toast pecans with a little maple syrup and a pinch of salt on a skillet for 5 minutes—freshness makes a big difference!
- Add Apples Last Minute: Adding apples right before serving keeps them crisp and prevents browning.
How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe
Garnishes
I like to add an extra sprinkle of feta for every serving and sometimes a few extra candied pecans for crunch. A little twist of lemon zest on top brightens everything up and adds a pop of color, which always impresses guests.
Side Dishes
This salad pairs beautifully with roasted chicken or pork, especially during colder months. For a vegetarian meal, serve alongside warm crusty bread or a bowl of hearty soup. I’ve even enjoyed it with grilled sausage on busy weeknights.
Creative Ways to Present
For special occasions, I like to arrange the salad on a large platter, layering the kale mixture first, then artfully piling the sweet potatoes, apples, pecans, and feta. Drizzling a little extra dressing over the top before serving makes it look restaurant-worthy. You can also build mini versions in mason jars for a grab-and-go treat that’s as festive as it is tasty.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. To keep the kale fresh, I usually store the dressing separately and toss the salad just before eating. Sweet potatoes maintain their texture surprisingly well, but apples can get a little soft over time, so add fresh slices if you can.
Freezing
This salad isn’t the best candidate for freezing because the fresh apples, kale, and dressing will lose their texture and flavor. However, you can freeze leftover roasted sweet potatoes on their own and thaw them later to toss into fresh salads or soups.
Reheating
If you want to reheat the roasted sweet potatoes, pop them in the oven or a skillet for a few minutes to revive their caramelized edges before mixing them back into fresh kale and apples. Avoid microwaving the whole salad since it can make the kale wilt and the apples mushy.
FAQs
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Can I use other greens instead of kale in this Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe?
Absolutely! While kale adds a hearty texture, you can also use spinach, arugula, or mixed baby greens. Just note that more delicate leaves like spinach will need less massaging and should be tossed gently with the dressing to avoid bruising.
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How do I make candied pecans for this recipe?
Making candied pecans is simple: heat a small skillet over medium heat, add pecans, maple syrup, and a pinch of salt. Stir constantly until the pecans are toasted and the syrup coats them evenly, about 5 minutes. Let them cool on parchment paper before using. This fresh homemade candying takes the salad to another level.
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Can I prep this Fall Harvest Salad ahead of time?
You sure can! Roast the sweet potatoes and make the dressing up to two days in advance. Keep apples and candied pecans separate until just before serving so the salad stays fresh and crunchy.
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Is this salad suitable for vegans?
To make it vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The tahini dressing and all the other ingredients are vegan-friendly.
Final Thoughts
This Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe holds a sweet spot in my heart—and kitchen—because it captures the essence of fall in every bite. I love sharing this with friends and family, especially when the air turns crisp and everybody craves something seasonal and nourishing. Give it a try—you’ll find it’s not just a salad but a celebration of autumn’s best flavors coming together in harmony. Once you make it, I bet it’ll become a recurring favorite on your table too!
Print
Fall Harvest Salad with Roasted Sweet Potatoes, Kale, Apples, and Candied Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad featuring roasted sweet potatoes, fresh kale, and Brussels sprouts, tossed in a creamy tahini dressing and topped with crisp apples, candied pecans, and feta cheese. Perfect for celebrating autumn flavors and packed with wholesome ingredients.
Ingredients
Roasted Vegetables
- 2 sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad Base
- 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
Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice
- 2 garlic cloves, minced
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 tablespoons water
Instructions
- Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Place the peeled and chopped sweet potatoes on a small baking sheet. Drizzle with olive oil, then sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss well to coat evenly. Roast for 30 to 35 minutes, stirring halfway through cooking to ensure even roasting. Remove and set aside to cool.
- Prepare the Dressing: While the sweet potatoes cool, whisk together tahini paste, lemon juice, minced garlic, maple syrup, ¼ teaspoon salt, and water in a large serving bowl until smooth and creamy, forming the dressing base for the salad.
- Toss Greens with Dressing: Add the chopped kale into the bowl with the dressing. Massage or toss the kale thoroughly until it is evenly coated and slightly softened by the dressing.
- Add Brussels Sprouts: Add the thinly sliced Brussels sprouts to the kale and dressing mixture. Toss again to combine everything evenly.
- Assemble the Salad: Just before serving, top the dressed kale and Brussels sprouts with the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese.
Notes
- This salad captures the essence of fall with seasonally fresh vegetables and fruit.
- Massaging the kale in the dressing helps soften this hearty green for better texture and flavor.
- Roasting the sweet potatoes brings out their natural sweetness and adds warmth to the salad.
- The creamy tahini dressing complements the earthy vegetables and adds a rich, nutty flavor.
- Add the toppings just before serving to keep them crisp and fresh.
Nutrition
- Serving Size: 2 cups
- Calories: 341 kcal
- Sugar: 19 g
- Sodium: 451 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 11 mg
