Name: Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; ⅓ cup tahini paste; ¼ cup lemon juice; 2 garlic cloves, minced; 2 tablespoons maple syrup; ¼ teaspoon salt; 3 tablespoons water

If you’re craving a salad that truly celebrates autumn’s bounty, I’ve got just the thing for you. The Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe is a game changer – it’s packed with cozy flavors, textures that dance together, and a dressing that’s rich yet fresh. I absolutely love how this turns out every time I make it, and I can’t wait for you to try it for yourself!

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Why You’ll Love This Recipe

Seasonal Ingredients: It brings together sweet potatoes, apples, kale, and Brussels sprouts — the best fall produce you can find.
Flavor-Packed Dressing: The tahini dressing adds a creamy, nutty touch that complements and balances the sweetness perfectly.
Versatile and Filling: It works great as a side or a meal on its own — yes, my family goes crazy for this one!
Easy to Prepare: Roasting the sweet potatoes and massaging the kale are simple steps that elevate the salad beautifully.

A large white oval bowl sits on a white marbled surface filled with a fresh salad. The salad has three main layers visible: a bottom layer of dark green kale leaves and lighter green shredded Brussels sprouts, a middle layer of bright orange cubes of roasted sweet potato, and a top layer of small white crumbles of cheese and small chunks of pale green and red apple pieces mixed throughout. There are also scattered pecans adding texture. A wooden spoon rests in the bowl, ready to serve. In the blurred background, there is a white plate with a cheesecake garnished with a few strawberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a special role here, blending together to make a hearty and fresh salad. When shopping, try to pick firm sweet potatoes and crisp apples for the best texture contrast.

Sweet Potatoes: Roasting brings out their natural sweetness, which is key to this salad’s flavor profile.
Olive Oil: Use good quality extra virgin for roasting and dressing components.
Salt and Black Pepper: Basic seasoning that enhances all the flavors.
Kale: Massaging the kale softens it and makes it easier to digest.
Brussels Sprouts: Thinly sliced to add crunch and a slightly bitter note that balances the sweetness.
Apples: Adds a crisp, juicy pop of sweetness—your choice of variety depending on your preference.
Candied Pecans: Bring in sweetness and crunch; you can swap for walnuts or almonds if preferred.
Feta Cheese: The salty, creamy cheese that rounds out the salad’s flavors beautifully.
Tahini Paste: This sesame seed paste is what makes the dressing creamy and slightly nutty.
Lemon Juice: Adds brightness and balances the richness of tahini.
Garlic Cloves: Minced fresh garlic adds a punch of flavor to the dressing.
Maple Syrup: Sweetens the dressing naturally—perfect for that fall vibe.
Water: Helps thin the tahini dressing to the right consistency.

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.

Variations

I love tweaking this salad depending on what’s in season or what I have on hand. Feel free to play around with nuts, greens, and even the dressing to make it your own!

Nut Swaps: Sometimes I swap candied pecans for roasted pumpkin seeds for a fun twist.
Greens Variation: If kale isn’t your favorite, I’ve had great results substituting spinach or mixed baby greens.
Dressing Alternative: For a lighter dressing, try mixing tahini with apple cider vinegar instead of lemon juice.
Make it Vegan: Omit the feta or use a plant-based cheese alternative to keep it vegan-friendly.

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

Step 1: Roast the Sweet Potatoes to Perfection

Preheat your oven to 425°F. Peel and chop the sweet potatoes into even chunks so they roast uniformly — I usually go for bite-size pieces. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 30 to 35 minutes, stirring halfway through so they get beautifully caramelized on all sides. Once done, set them aside to cool; this also lets the flavors settle.

Step 2: Whip Up That Dreamy Tahini Dressing

While your sweet potatoes are roasting, it’s the perfect time to prepare the dressing. In a large bowl, whisk together tahini, fresh lemon juice, minced garlic, maple syrup, salt, and a little water. You’ll find adjusting the water helps get the dressing to your preferred creamy but pourable consistency — I usually add it slowly until it’s just right.

Step 3: Massage and Toss the Greens

Layer the chopped kale on top of the dressing and massage it well with your hands—this softens the kale and helps it absorb all those bright dressing flavors. Once the kale is coated, toss in the thinly sliced Brussels sprouts and give it another mix. This step makes the greens tender but still nicely textured.

Step 4: Assemble Your Fall Harvest Salad

Right before you plan to serve, top your greens mixture with the cooled roasted sweet potatoes, crisp chopped apples, candied pecans, and crumbled feta cheese. This layering keeps each ingredient pristine and vibrant, making every bite an exciting mix of flavors and textures.

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

Even Sweet Potato Chopping: Cutting your sweet potatoes into similar sizes ensures they roast evenly without some getting mushy or others underdone.
Massage the Kale Well: Don’t skip this step — massaging breaks down the kale’s toughness and makes the salad easier to eat and digest.
Adjust Dressing Thickness: I like adding water slowly to make sure my tahini dressing isn’t too thick or too runny, striking that perfect creamy texture.
Add Apples Last: Adding apples right before serving keeps them crisp and bright instead of soggy or oxidized.

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

The image shows a fresh salad served on three white plates with textured edges placed on a white marbled surface. The salad has a base of dark green curly kale leaves mixed with light green shredded Brussels sprouts. There are medium-sized orange roasted sweet potato cubes scattered on top along with small chunks of red and white apple pieces. Small bits of creamy white cheese and some reddish-brown pecan nuts add texture and color contrast. A silver fork rests diagonally on the bottom white plate near a soft pink cloth napkin. The overall look is bright and healthy with a mix of rough and smooth textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a few extra candied pecans on top for crunch, and a light drizzle of extra tahini if I’m feeling indulgent. Fresh parsley or a little lemon zest on top adds a nice bright finish that makes the salad pop on the plate.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon for a cozy autumn meal. If you want to keep it vegetarian, serve it alongside warm, crusty bread or a comforting lentil stew to round things out.

Creative Ways to Present

For special dinners, I like to serve this salad in individual glass bowls so the layers show through—the colors really stand out. You can also plate it on a large wooden board with a spread of nuts, cheeses, and fruit around it for a festive fall harvest vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresher, I usually keep the dressing separate and toss again before serving if it’s starting to look a little wilted.

Freezing

This salad doesn’t freeze well because the fresh greens and apples lose their texture. But if you want to prepare parts ahead, roasting sweet potatoes in advance and storing them frozen works fine—just thaw and add fresh components.

Reheating

If you reheat leftovers, I recommend warming just the roasted sweet potatoes in the microwave or oven and then tossing them back into the salad without heating the greens or apples—this way, you keep all the fresh crunch intact.

FAQs

Can I make the Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe vegan?

Absolutely! Simply omit the feta cheese or swap it with your favorite plant-based cheese alternative. The salad is naturally full of plant-based ingredients otherwise.
How do I prevent the kale from tasting bitter or tough in this salad?

Massaging the kale with the tahini dressing really helps break down the fibers and reduce bitterness, resulting in a tender texture that’s easy to enjoy.
Can I use other nuts instead of candied pecans?

Yes, you can! Candied walnuts, almonds, or even roasted pumpkin seeds work well and add a lovely crunch and sweetness to the salad.
Is it okay to prepare the salad dressing in advance?

Definitely. The tahini dressing can be made a day or two ahead and stored in the fridge. Just give it a good stir before tossing with the salad.
What type of apples work best for this salad?

Firm, crisp apples like Honeycrisp, Fuji, or Granny Smith provide the best texture and balance of sweet-tart flavors.

Final Thoughts

This Fall Harvest Salad with Roasted Sweet Potatoes, Apples, and Tahini Dressing Recipe has become a fall favorite in my kitchen and is always a crowd-pleaser during chilly months. It’s got that perfect mix of cozy warmth from the roasted sweet potatoes, refreshing crunch from apples, and a creamy, irresistible dressing that brings everything together. I’m so excited for you to give it a try—you’ll find it’s just as delicious as it is satisfying, and pretty easy to whip up even on busy weeknights. Trust me, once you make this, it’ll become a staple autumn salad you’ll want to enjoy again and again!