Fall Harvest Salad Recipe With Roasted Sweet Potato & Maple Ginger Tahini Dressing
Full of seasonal ingredients like sweet potato, apple, cranberry, and pecans, this fall harvest salad recipe is a true celebration of autumn.
Servings 6 servings
Calories 351kcal
Ingredients
Roasted Sweet Potato Cubes:
- 1 pound sweet potatoes about 1 large, peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Maple Ginger Tahini Dressing:
- 4 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly-grated ginger
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon water or more if needed to achieve the right consistency
Harvest Salad:
- 6 cups arugula or other leafy greens
- 2 apples thinly sliced
- 1/2 cup very thinly sliced red onion
- 1/2 cup pecans coarsely chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup dried cranberries
Instructions
For the Roasted Sweet Potato Cubes:
- Preheat the oven to 420F.
- Put the sweet potato cubes on a baking tray. Add the oil, salt, cinnamon, black pepper, and cayenne pepper, toss to coat, and spread out the sweet potato evenly.
- Roast until the sweet potato is tender and starting to brown, about 20 minutes, flipping the cubes once halfway through.
- Cool slightly before you assemble the salad, otherwise the hot potato will wilt the arugula.
For the Maple Ginger Tahini Dressing:
- Whisk together all ingredients in a small bowl. You can add additional water 1 teaspoon at a time if needed to thin out the dressing so it’s easy to pour.
To Assemble the Salad:
- Spread the arugula in the bottom of a serving platter. Arrange the roasted sweet potato cubes, sliced apple, sliced onion, pecans, goat cheese, and cranberries on top.
- Serve the salad along with the dressing to drizzle on top.
Video
Notes
- Make Ahead: Roasted sweet potato is delicious warm, cold, or at room temperature in this salad recipe. You can roast the sweet potato ahead of time, so all you have to do is minimal chopping and then assemble the salad when you want to serve it. You can store roasted sweet potato covered in the fridge for up to 5 days. Additionally, you can make the tahini dressing up to 1 week ahead of time and keep it in a covered glass container in the fridge.
- Recipe Yield: This serves 6 as a side dish or 4 as a main course with protein added (such as a can of beans or grilled chicken).
- Vegan and Paleo Version: Omit the goat cheese.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 422mg | Potassium: 524mg | Fiber: 6g | Sugar: 19g | Vitamin A: 11458IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg