Fall Harvest Salad With Creamy Dressing
This delicious fall harvest salad is packed with seasonal flavors and nutrients. Featuring roasted sweet potatoes, chickpeas, and sunflower seeds tossed with a delicious, creamy, tahini dressing, it’s the perfect addition to any autumn meal plan.
If you’re a fan of kale-based salads, you’ll adore this wonderful autumn-inspired version. It’s a hearty meal that can make a very filling lunch or dinner.
When To Add Salad Dressing To Salad?
When it comes to leafy green-based salads, it’s a general rule of thumb to always add salad dressing right before serving the salad.
That said, when you have a heartier salad made with sturdier greens such as kale, you can add the dressing pretty much any time you want because the dressing won’t wilt the greens. The worst it can do is soften the kale slightly, and that’s never a bad thing.
How Long Will Salad With Dressing Last?
Regular salad will last about 1 day with dressing on it. But with a kale-based salad, it will last three to four days, depending on what else is in the salad.
Can I Add Meat To This Salad?
Yes, you can! Chicken would make a great addition here.
About The Ingredients
Salad Ingredients
Kale – I used regular, green kale, but you can use any type of kale you prefer.
Sweet potatoes – You can peel them or not. Your choice.
Canned chickpeas – No sugar added.
Avocado
Pickled onions – These can be homemade or store-bought. But if you buy them, check ingredient lists.
Sunflower seeds
Onion powder – Or onion granules.
Garlic powder – Or garlic granules.
Chili powder – Regular, not smoked.
Extra virgin olive oil – Or any light-flavored oil you prefer.
Dressing Ingredients
Extra virgin olive oil – Or any light-flavored oil you prefer.
Tahini – Most grocery stores carry this.
Maple syrup – Use the real stuff. Not pancake syrup.
Dijon mustard – No sugar added.
Apple cider vinegar
How To Make Fall Harvest Salad With Creamy Dressing
Preheat oven to 400 degrees F.
Gather all the ingredients.
Prep the chickpeas and sweet potatoes. The beans should be drained, rinsed, and patted dry, and the potatoes should be cut down into bite-size slices. Spread them out over a baking sheet.
Drizzle the olive oil over the top and sprinkle on the onion powder, garlic powder, and chili powder. Mix to combine, spread out evenly, and bake for 25 minutes.
To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad, pour on the dressing, and enjoy.
Storage
Store leftovers in an airtight container in the fridge for up to three or four days.
More Kale Salad Recipes
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Fall Harvest Salad With Creamy Dressing
Equipment
- 1 Large mixing bowl
Ingredients
Salad Ingredients
- 2 cups shredded or chopped kale (any type of kale you prefer)
- ½ lb. medium sweet potatoes
- 14 oz. can chickpeas (no sugar added)
- 1 medium avocado (chopped)
- ¼ cup pickled onions
- 2 tbsp. sunflower seeds
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. chili powder
- 1 tbsp. extra virgin olive oil
Dressing Ingredients
- 1 tbsp. extra virgin olive oil
- 2 tbsp. tahini
- 2 tbsp. maple syrup
- 1 tbsp. Dijon mustard
- 1 tsp. apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Gather all the ingredients.
- Prep the chickpeas and sweet potatoes. The beans should be drained, rinsed, and patted dry, and the potatoes should be cut down into bite-size slices. Spread them out over a baking sheet.Drizzle over the olive oil, onion powder, garlic powder, and chili powder. Mix to combine and bake for 25 minutes, or until the potatoes are cooked through and the chickpeas are roasted.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad, pour on the dressing, and enjoy.
Notes
Nutrition
