Description
A vibrant and hearty Fall Harvest Salad featuring roasted sweet potatoes, crisp Brussels sprouts, fresh kale, and apples, all tossed in a creamy tahini maple dressing. This salad combines seasonal autumn produce with crunchy candied pecans and tangy feta cheese for a perfect balance of flavors and textures.
Ingredients
Scale
Roasted Vegetables
- 2 sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 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
- Preheat and Roast Sweet Potatoes: Preheat your 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 evenly coat. Roast in the oven for 30 to 35 minutes, stirring halfway through for even cooking. Once roasted, remove from oven and set aside to cool.
- Prepare the Dressing: While the sweet potatoes are cooling, whisk together the tahini paste, lemon juice, minced garlic, maple syrup, salt, and water in a large serving bowl until smooth and creamy.
- Toss the Greens: Add the chopped kale on top of the dressing and massage or toss well to ensure the kale is thoroughly coated, softening the leaves and infusing them with flavor. Then add the thinly sliced Brussels sprouts and toss again to combine.
- Assemble the Salad: Right before serving, top the dressed kale and Brussels sprouts with the cooled roasted sweet potatoes, chopped apples, candied pecans, and crumbled feta cheese. Gently toss once more if desired and serve immediately.
Notes
- This salad showcases the best of fall produce with a combination of roasted and fresh ingredients.
- Massaging the kale with the dressing helps to soften the tough leaves and makes them more enjoyable to eat.
- Candied pecans add a delightful crunch and sweetness that complements the savory feta and roasting flavors.
- Adjust the maple syrup in the dressing to taste depending on preferred sweetness.
- For a nuttier twist, the tahini dressing can be swapped with a balsamic vinaigrette if desired.
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
