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–+ servings
A fall harvest salad in a white bowl with tahini dressing drizzled over the top of the salad.
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Fall Harvest Salad With Creamy Dressing

A delicious kale salad to celebrate the season.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 2 servings
Calories: 784kcal

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. 
    An oven temperature display panel set to 400 degrees Fahrenheit.
  • Gather all the ingredients.
    Fall harvest salad ingredients in individual bowls on a white surface.
  • 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.
    Cut sweet potatoes and chickpeas on a roasting pan.
  • 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. 
    Tahini dressing mixed in a white bowl.
  • Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad, pour on the dressing, and enjoy.
    Dressing being poured over a fall harvest salad in na white bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 784kcal | Carbohydrates: 81g | Protein: 20g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Sodium: 733mg | Potassium: 1473mg | Fiber: 22g | Sugar: 19g | Vitamin A: 18531IU | Vitamin C: 35mg | Calcium: 233mg | Iron: 6mg