Fall Harvest Salad: Colorful, Nourishing, and Perfectly Seasonal
This Fall Harvest Salad isn’t just beautiful — it’s vibrant, wholesome, and deeply satisfying. Every forkful bursts with flavor and texture: caramelized sweet potatoes, crispy chickpeas, tart apples, and creamy feta, all tossed with hearty kale and a silky lemon-tahini honey mustard dressing. It’s a celebration of fall in a bowl — packed with nutrients that fuel your body and nourish your soul.
You’ll Need
Roasted Sweet Potatoes & Chickpeas
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3 cups sweet potatoes (about 1 large), cut into 1-inch cubes
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1 (15 oz) can chickpeas, drained, rinsed, and patted dry
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp kosher salt
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½ tsp freshly cracked black pepper
Salad Base
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6 cups shredded kale (curly or lacinato)
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1 cup cooked couscous (or quinoa/farro)
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½ cup mixed herbs (basil, dill, parsley)
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½ cup Honeycrisp apple, diced
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½ cup crumbled feta
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¼ cup thinly sliced red onion
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2 tbsp roasted pumpkin seeds
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2 tbsp pomegranate seeds
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Optional: chopped pecans or walnuts for extra crunch
Lemon-Tahini Honey Mustard Dressing
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¼ cup extra virgin olive oil
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3 tbsp Dijon mustard
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3 tbsp honey
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3 tbsp fresh lemon juice
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2 tbsp tahini
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1–2 tbsp warm water (to thin, as needed)
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Salt + freshly cracked black pepper, to taste
Method
1. Roast Sweet Potatoes & Chickpeas
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and chickpeas with olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper.
- Spread on a parchment-lined baking sheet in an even layer.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy. Let cool slightly.
2. Make the Dressing
- In a small bowl, whisk together Dijon mustard, honey, tahini, and lemon juice until smooth.
- Slowly drizzle in olive oil while whisking to emulsify.
- Add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
- Season with salt and pepper to taste.
3. Prep the Kale
- Add shredded kale to a large bowl.
- Drizzle with 2 tablespoons of the dressing and massage with your hands for 30 seconds to soften and brighten the greens.
4. Assemble the Salad
- Add roasted sweet potatoes, chickpeas, couscous, herbs, apple, red onion, feta, pumpkin seeds, and pomegranate seeds.
- Drizzle with dressing and toss to coat evenly.
Serve immediately — or let it sit for 15 minutes so the flavors can mingle.
Enjoy your Fall Harvest Salad warm or chilled — as a side, a main, or meal prep for the week ahead.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.