Fall Harvest Salad
User Reviews
5
Fall Harvest Salad
Description
This salad begins with sweet potatoes roasted with olive oil, salt, and pepper until tender and caramelized. Meanwhile, kale is massaged with a lemony tahini dressing that includes garlic, maple syrup, and a touch of salt, softening the leaves while coating them in bright, slightly nutty flavor. Raw Brussels sprouts and chopped apples are added for crispness and fresh acidity. Toppings of candied pecans provide crunch and sweetness, while feta cheese adds a salty, creamy contrast.
The combination of roasted and raw ingredients balances textures and temperatures for a hearty, satisfying salad. It works well as a side dish or a light main course during cooler months.
For best results, wash and dry kale well a couple of days beforehand to keep it crisp when chopped. Store leftovers in an airtight container in the refrigerator for 2-3 days, though the salad may soften as the dressing melds with the ingredients.
Ingredients
Salad
- 2 sweet potato 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, halves and thinly sliced
- 2 apple chopped
- ½ cup pecans candied
- ½ cup feta cheese
Tahini Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice
- 2 garlic minced, cloves
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 tablespoons water
Instructions
- Preheat the oven to 425°F. Place the sweet potatoes on a small baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to combine. Roast for 30-35 minutes, stirring halfway through. Set aside to cool.
- While the sweet potatoes are cooling, whisk together the ingredients for the tahini dressing in a large serving bowl.
- Add the kale to the salad bowl on top of the tahini dressing and toss or massage well until the kale is evenly coated. Add the brussel sprouts, and give it another toss.
- Right before serving, top off the salad with the cooled sweet potatoes, apples, candied pecans, and feta cheese.
Notes
- Washing and thoroughly drying kale one or two days ahead makes for better texture after chopping.
- Store leftovers in an airtight container for 2-3 days; salad may soften over time due to dressing.
- Follow the recipe ingredients closely for optimal flavor balance, but feel free to adjust to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 341kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 451mg | 19% |
| Potassium | 788mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 13518IU | 270% |
| Vitamin C | 94mg | 104% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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