Vegan Fall Harvest Salad with Roasted Sweet Potatoes and Tahini Dressing Recipe

Introduction

This Delightful Vegan Fall Harvest Salad with Tahini Dressing is a perfect way to celebrate the flavors of autumn. Packed with roasted sweet potatoes, crisp apples, toasted pecans, and a creamy tahini dressing, it makes a satisfying and nutritious meal or side dish.

Ingredients

• 4 cups mixed greens (spinach and arugula)
• 2 medium sweet potatoes (400g), peeled and cubed
• 1 large apple, thinly sliced
• 1 cup pecans, toasted
• ½ cup dried cranberries
• ¼ red onion, thinly sliced
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp pure maple syrup
• ½ tsp garlic powder
• Water to thin (2–3 tbsp)
• Olive oil, salt, and pepper for roasting sweet potatoes

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and slightly caramelized.
2. Step 2: While the sweet potatoes roast, wash and dry the mixed greens, then place them in a large salad bowl.
3. Step 3: Core and thinly slice the apple. Chop the toasted pecans if necessary. Add the apple slices, pecans, dried cranberries, and thinly sliced red onion to the greens.
4. Step 4: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and 2–3 tablespoons of water until smooth and pourable. Adjust the water to reach your desired dressing consistency.
5. Step 5: When the sweet potatoes are roasted and slightly cooled, add them to the salad bowl. Drizzle the tahini dressing over the salad and toss gently to combine before serving.

Tips & Variations

• For extra flavor, sprinkle a pinch of cinnamon or smoked paprika on the sweet potatoes before roasting.
• Substitute pecans with walnuts or almonds according to preference or what you have on hand.
• Add cooked quinoa or chickpeas to make this salad even more filling and protein-packed.
• If you prefer a tangier dressing, increase the lemon juice by 1 tablespoon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the tahini dressing separate if possible and add it just before serving to maintain freshness. Reheat the sweet potatoes gently in the microwave or enjoy the salad cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach and arugula?

Yes, kale, romaine, or mixed spring greens would work well as alternatives and still complement the fall flavors.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing separate until ready to eat to avoid soggy greens. You can roast the sweet potatoes and toast the nuts ahead of time for quick assembly later.

Vegan Fall Harvest Salad with Roasted Sweet Potatoes and Tahini Dressing Recipe

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★★★★★

4.5 from 70 reviews

This Delightful Vegan Fall Harvest Salad combines roasted sweet potatoes, crisp apples, toasted pecans, and dried cranberries over a bed of fresh mixed greens, all tossed in a creamy, tangy tahini dressing. Perfect for autumn, this nutritious and flavorful salad is easy to prepare and offers a wonderful balance of textures and tastes.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad

• 4 cups mixed greens (spinach and arugula)
• 2 medium sweet potatoes (400g), peeled and cubed
• 1 large apple, thinly sliced
• 1 cup pecans, toasted
• ½ cup dried cranberries
• ¼ red onion, thinly sliced

Dressing

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp pure maple syrup
• ½ tsp garlic powder
• 2–3 tbsp water (to thin)
• Olive oil (for roasting sweet potatoes)
• Salt and pepper (to taste)

Instructions

1. Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until they are tender and caramelized.
2. Prepare Greens: While the sweet potatoes roast, wash and dry the mixed greens (spinach and arugula). Place them in a large salad bowl and set aside.
3. Prep Fruits and Nuts: Core and thinly slice the apple. If necessary, chop the toasted pecans. Add the apples, pecans, dried cranberries, and thinly sliced red onion to the greens in the bowl.
4. Make Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, pure maple syrup, and garlic powder. Gradually add water, 2-3 tablespoons, until the dressing reaches your desired consistency.
5. Combine Salad: Once the roasted sweet potatoes have cooled slightly, add them to the salad bowl. Drizzle the tahini dressing over the top and gently toss all ingredients together to combine evenly.
6. Serve: Serve immediately for a fresh, nutritious vegan fall salad.

Notes

• To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant.
• You can substitute arugula and spinach with any mixed greens of your choice.
• Adjust the water in the dressing for a thicker or thinner consistency.
• For extra flavor, sprinkle some ground cinnamon on the roasted sweet potatoes before baking.
• This salad is best served fresh but can be refrigerated for up to 1 day with dressing on the side.

Keywords: vegan fall salad, sweet potato salad, tahini dressing, autumn salad, plant-based salad, healthy salad recipe, vegan lunch