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