• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Her Wholesome Kitchen
  • Recipe Index
  • eBooks
  • Salad Tools
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • eBooks
  • Salad Tools
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • eBooks
    • Salad Tools
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salad » Fall Salad

    Fall Harvest Salad

    Published: Oct 27, 2022 · Modified: Nov 19, 2022 · This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    This fall harvest salad is a chopped salad that's loaded with the all best flavors of fall. It's layered with kale, cranberries, apple, roasted sweet potato, pecans & more. The dressing is a simple, 5-ingredient Creamy Tahini Dressing that will have you craving this salad all season long!

    Fall Harvest Salad

    About This Recipe

    This recipe is all the bounty and flavor of fall in a bowl! The base is finely chopped kale layered with crunchy, tasty mix-ins and drizzled with the BEST creamy tahini dressing.

    It's a salad that has everything: a perfect chopped texture, lots of crunchy toppings, and a deliciously creamy dressing. Even if kale isn't your favorite lettuce, this salad will have you craving it!

    This salad is tasty as a side dish to a fall dinner or it's hearty enough to be a stand-alone meal. This is also a popular option as a Thanksgiving salad because it's festive and can be made ahead of time.

    Fall Harvest Salad ingredients.

    Instructions

    Step 1: Prep The Sweet Potato

    Preheat the oven to 425°F. Line a medium baking sheet with parchment paper. Add the cubed sweet potato and toss with the oil, salt and pepper.

    TIP: to save time, skip using your oven and buy frozen cubed sweet potato or butternut squash. Defrost it in the microwave or on the stovetop before adding it to your salad.

    Step 2: Bake The Sweet Potato

    Bake for 20 - 30 minutes, until cooked through. Flip after 15 minutes. Set aside to cool.

    Step 3: Mix The Dressing

    In a small bowl or jar, mix the dressing. Add water if you need to thin the dressing.

    Step 4: Massage The Kale

    Add the kale to a large bowl and use your fingers to toss and massage it in 2 tablespoons of olive oil. This helps soften the kale.

    Step 5: Assemble The Salad

    Add all of the salad ingredients, including the cooked sweet potato, to the bowl with the kale. Drizzle the dressing on top and toss to coat.

    Step 6: Serve

    This salad can be enjoyed immediately or stored in an airtight container in the fridge for later. It will stay good for about 4-5 days.

    Fall Harvest Salad with tahini dressing.

    Ingredient Notes

    Here's a few helpful notes and popular substitutions for the ingredients used in this recipe:

    Kale: I've used curly kale for this recipe (the most common type), but you can use any variety of kale. De-stem and finely chop your kale for the best texture.

    Sweet potato: this can be swapped out for butternut squash or pumpkin. To save time, you can also buy this frozen and defrost it instead of baking it.

    Nuts: this recipe calls for pecans; almonds or walnuts would also be tasty.

    Cheese: instead of parmesan you could use romano, feta, or goat cheese. Diced cheddar cheese would also work well.

    About The Dressing

    This recipe includes a simple, homemade creamy tahini dressing. It only uses 5 ingredients that are all pantry staples.

    If you haven't had tahini dressing before, it has a mild creamy flavor that's slightly sweet and lemon-y. It's delicious! And this salad is the perfect complement for it because it mellows out the kale.

    The dressing is also very versatile. Once you mix your dressing, taste it and adjust the flavors depending on personal preference. Add more maple syrup (for sweetness), lemon (for acidity) or salt and pepper.

    Other Dressing Options

    If you aren't a fan of tahini, swap this out for your favorite dressing. Other popular options include: apple cider vinaigrette, citrus vinaigrette, or balsamic.

    Fall Harvest Salad ready to serve.

    Frequently Asked Questions

    Do I need to massage my kale?

    Since we are chopping our kale very finely it's not necessary to massage it; however, I would still recommend doing so because it will make the kale softer and easier to eat.
    To massage your kale, use your fingers to toss and rub it with a couple tablespoons of olive oil.

    What does the tahini dressing taste like?

    This tahini dressing is the BEST. If you've never had it before, it's like a creamy, lemon-y and slightly sweet flavor. Tahini is made from sesame seeds, which are naturally very mild and slightly nutty.

    Can I make this recipe ahead of time?

    Yes! This is a great recipe to make ahead of time. It will stay good in the fridge for 4 - 5 days. The longer it sits, the more the kale will marinate and the flavors will strengthen.

    Storage

    Store your leftovers in an airtight container in the fridge for up to 4 - 5 days.

    Equipment

    The only kitchen equipment that you'll need for this recipe is a baking sheet to roast your sweet potato on. I swear by the Nordic Ware brand, and use their 2-pack from amazon: Baking Sheets.

    A large salad bowl is nice to have but not necessary. My go-to salad bowl is this large white one from Sur La Table: White Serving Bowl. If you don't have a salad bowl, use the largest mixing bowl that you have.

    More Fall Salad Recipes:

    For more fall salads, check out these favorites:

    • Apple Brie Salad
    • Fall Cobb Salad
    • Fall Quinoa Salad

    If you make this recipe, be sure to leave a comment & rating at the bottom of this page!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Fall Harvest Salad

    Fall Harvest Salad


    ★★★★★

    5 from 2 reviews

    • Author: Megan
    • Total Time: 30 minutes
    • Yield: 5 servings 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    This fall harvest salad is a chopped salad that's loaded with the all best flavors of fall. It's layered with kale, cranberries, apple, roasted sweet potato, pecans & more. The dressing is a simple, 5-ingredient Creamy Tahini Dressing that will have you craving this salad all season long!


    Ingredients

    Scale

    For the sweet potato:

    • 1 medium sweet potato, cubed (about 2 cups)
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper

    For the salad:

    • 5 cups shredded kale
    • 1 large red apple, diced
    • ½ cup dried cranberries
    • ½ cup chopped pecans
    • ⅓ cup pumpkin seeds
    • ⅓ cup shredded parmesan
    • 2 tablespoons olive oil

    For the dressing:

    • ⅓ cup tahini
    • ¼ cup lemon juice
    • 2 tablespoons maple syrup
    • 2 teaspoons dijon mustard
    • Salt and pepper, to taste

    Instructions

    1. Prep the sweet potato: preheat the oven to 425°F. Line a medium baking sheet with parchment paper. Add the cubed sweet potato and toss with the oil, salt and pepper.
    2. Bake the sweet potato: bake for 20 - 30 minutes, until cooked through. Flip after 15 minutes. Set aside to cool.
    3. Mix the dressing: in a small bowl or jar, mix the dressing. Add water if you need to thin the dressing.
    4. Massage the kale: add the kale to a large bowl and use your fingers to toss and massage it in tablespoons of olive oil. This helps soften the kale.
    5. Assemble the salad: add all of the salad ingredients, including the cooked sweet potato, to the bowl with the kale. Drizzle as much of the dressing as preferred on top and toss to coat.
    6. Serve: this salad can be enjoyed immediately or stored in an airtight container in the fridge for later. It will stay good for about 4-5 days.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Salad

    Nutrition

    • Serving Size: ⅕th of recipe
    • Calories: 424
    • Sugar: 11.9g
    • Sodium: 569mg
    • Fat: 29.5g
    • Saturated Fat: 4.8g
    • Carbohydrates: 30.8g
    • Fiber: 5.7g
    • Protein: 9.9g
    • Cholesterol: 4mg

    Keywords: fall, salad, harvest, kale, sweet potato, autumn, thanksgiving, apple, cranberries, pumpkin seeds, tahini, tahini dressing, green, leafy, meal prep

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

    More Fall Salads

    • Farro Salad
    • Sweet Kale Salad
    • Thanksgiving Salad
    • Leftover Turkey Salad

    Reader Interactions

    Comments

    1. Jessica

      November 07, 2022 at 10:02 am

      REALLY good. Dressing was tasty. I added butternut squash instead of sweet potato as well.

      ★★★★★

      Reply
    2. Beth

      November 10, 2022 at 10:58 pm

      So good!

      ★★★★★

      Reply
      • Megan

        November 12, 2022 at 6:46 am

        Thanks Beth!!

        Reply
    3. Megan

      November 21, 2022 at 3:38 pm

      Yes, you can substitute another leafy green! Spinach, arugula, or even a spring mix would be great 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Hi, I'm Megan! I'm a health coach & I love to create salad recipes that are simple and delicious.

    Browse all recipes here →

    Categories

    Footer

    • Contact Us
    • Privacy Policy
    • Story Explorer
    Disclaimer: Her Wholesome Kitchen is a participant in the Amazon Services LLC Associates Program. If you purchase through one of our links, we may earn a commission at no cost to you.

    Copyright © 2023 HER WHOLESOME KITCHEN LLC