Our fall harvest salad is made with kale, sweet potatoes, chickpeas, avocado, and seasonings. It’s topped with a creamy mustard tahini dressing that’s bursting with flavor, protein, and nutrients.
Fall Harvest Salad and Creamy Mustard Tahini Dressing
Rich in nutrients and protein, this crunchy fall harvest salad is an easy to make dish. It’s perfect for dinner, a light lunch, or you can serve it as an appetizer.
Why you’ll love this Sweet Potato and Avocado Fall Harvest Salad Recipe
- It’s vegan friendly, quick and easy, and flavorful. It takes only 30 minutes to put the salad together.
- The fall harvest salad uses fresh fall vegetables making it a healthy and protein packed meal.
- It’s topped with a creamy mustard tahini dressing that adds so much flavor to the salad.
- Easily customizable. You can swap out the fall ingredients or add any of your favorites to the salad.
Ingredients
- Vegetables/Fruits: Sweet potatoes, kale, pickled onions, avocado, chickpeas
- Seasonings: onion powder, garlic powder, chili powder
- Misc: Sunflower seeds and olive oil
- Dressing: olive oil, tahini, maple syrup, dijon mustard, apple cider vinegar
How To Make Kale Sweet Potato Chickpea Salad
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Dice the sweet potatoes and place them on the same baking sheet.
- Mix the olive oil, onion powder, garlic powder, and chili powder in a small bowl. Drizzle it over the sweet potatoes. Mix to combine and bake for 25 minutes.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk while adding in the remaining dressing ingredients.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad and enjoy!
Tips & Notes
- If you need to thin out the dressing, add a small amount of warm water and stir.
More Salad Recipes
Fall Harvest Salad with Creamy Mustard Tahini Dressing
Our fall harvest salad is made with kale, sweet potatoes, chickpeas, avocado, and seasonings. It’s topped with a creamy mustard tahini dressing that’s bursting with flavor, protein, and nutrients.
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Servings: 2 salads
Calories: 443kcal
Ingredients
- 2 cups kale
- 1/2 medium sweet potato
- 1 can chickpeas
- 1 avocado
- 1/4 cup pickled onions
- 2 tablespoons sunflower seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Tahini Dressing
- 1 tablespoon olive oil
- 2 tablespoon tahini
- 2 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Dice the sweet potatoes and place them on the same baking sheet.
- Mix the olive oil, onion powder, garlic powder, and chili powder in a small bowl. Drizzle it over the sweet potatoes. Mix to combine and bake for 25 minutes.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk while adding in the remaining dressing ingredients.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad and enjoy!
Notes
- If you need to thin out the dressing, add a small amount of warm water and stir.
Nutrition
Calories: 443kcal | Carbohydrates: 30g | Protein: 8g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Sodium: 118mg | Potassium: 777mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2413IU | Vitamin C: 31mg | Calcium: 126mg | Iron: 2mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
