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
Scale
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
