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–+ servings
Fall Harvest Salad and Creamy Mustard Tahini Dressing

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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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 2 salads
Calories 443 kcal

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: 443kcalCarbohydrates: 30gProtein: 8gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gSodium: 118mgPotassium: 777mgFiber: 10gSugar: 13gVitamin A: 2413IUVitamin C: 31mgCalcium: 126mgIron: 2mg
Keyword 30 Minute, Chickpeas, Kale, Sweet Potatoes, Tahini, Vegan
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