Harvest Salad With Mustard Tahini Dressing
Add Preferred SourceTreat yourself to our Harvest Salad with a delicious creamy mustard tahini dressing. You’ll love the rich flavors of roasted sweet potatoes and chickpeas, the fresh crunch of kale, creamy avocado, and tangy pickled onions. A sprinkle of sunflower seeds adds the perfect crunch, while the Mustard Tahini Dressing brings everything together.
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I often make this dish for potlucks as I know it’ll always get eaten; it’s a universal dish that even meat lovers can’t get enough of. It’s easy to make, and in 30 minutes, you’ll be sitting down to enjoy it. I always include it for Thanksgiving dinner so that there’s something healthy but delicious to choose from.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Easy Harvest Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Prepare Your Ingredients
Start by preheating your oven to 400°F (200°C). While the oven is warming up, drain and rinse the chickpeas. Spread them out on a baking sheet and pat them dry with a paper towel. Dice the sweet potato and add it to the same baking sheet.
Season and Roast
Drizzle everything with olive oil, then sprinkle on the onion powder, garlic powder, and chili powder. Mix it all together right on the baking sheet, making sure everything is evenly coated. Pop the baking sheet into the oven and let the chickpeas and sweet potatoes roast for about 25 minutes. They should come out crispy and full of flavor.
While they’re roasting, dice up the avocado and get your other ingredients ready.
Assemble the Salad
Once the sweet potatoes and chickpeas are done, it’s time to put together your salad. Start with a base of kale in a large bowl. Add in the roasted sweet potatoes and chickpeas, the diced avocado, pickled onions, and sunflower seeds.
Add the Dressing
For the final touch, drizzle everything with Creamy Mustard Tahini Dressing. Toss the salad gently to make sure everything is coated.
Serve your Harvest Salad and enjoy this delicious, plant-based meal.
Recipe Notes and Expert Tips
Here are some of my top tips for making this salad perfect every time.
- Choosing Your Kale: Opt for curly kale or Tuscan kale (also known as lacinato or dinosaur kale). Both work well, but Tuscan kale is slightly more tender and has a milder flavor.
- Prepping the Kale: Massaging the kale with a bit of olive oil and a pinch of salt can make it more tender and enjoyable. This simple step helps break down the fibrous texture and makes the kale easier to eat.
- Roasting Tips: Make sure your chickpeas are thoroughly dried before roasting to get that perfect crispy texture. Spread them out evenly on the baking sheet to avoid steaming. For evenly roasted sweet potatoes, cut them into uniform cubes. This ensures they cook at the same rate and come out perfectly tender.
- Avocado Selection: Choose a ripe but firm avocado to avoid it becoming mushy in the salad. This adds a creamy texture without overpowering the other ingredients.
- Pickled Onions: If you don’t have pickled onions, you can quickly pickle your own. Thinly slice a red onion and soak the slices in a mixture of vinegar, water, sugar, and salt for about 30 minutes.
- Sunflower Seeds: Toasting the sunflower seeds lightly in a dry skillet can enhance their nutty flavor and add extra crunch to your salad.
- Mustard Tahini Dressing: If making your own dressing, blend tahini, Dijon mustard, lemon juice, maple syrup, and a bit of water until smooth. Adjust the consistency with more water if needed.
- Storage Tips: If you’re making the salad ahead of time, keep the dressing separate until you’re ready to serve. This prevents the kale from becoming soggy.
How to Store Easy Harvest Salad
Store any leftover Harvest Salad in an airtight container in the refrigerator. For the best texture, keep the dressing separate and add it just before serving. The salad will stay fresh for up to 3 days in the fridge.
This recipe is not suitable for freezing as the fresh ingredients like kale and avocado do not freeze well. If the kale wilts a bit, you can add a handful of fresh greens to bring back some crunch before serving.
What to Serve With Easy Harvest Salad
Pairing your Harvest Salad with Mustard Tahini Dressing with other vegan dishes can create a delicious meal. Try adding Vegan Breaded Mushrooms with Garlic Aioli or Vegan Cauliflower Nuggets for a bit of crunch that goes perfectly with the fresh salad. For a heartier option, Vegan Pumpkin Mac and Cheese or a slice of Vegan Chili Pizza adds a comforting touch that balances the lightness of the salad.
More Easy Recipes for You to Try at Home
If you’re looking for some more easy vegan recipes, then take a look at these!
- Roasted Sweet Potato and Chickpea Salad
- Vegan Breakfast Casserole
- Sweet Corn and Leeks Risotto
- Tofu and Noodle Stir Fry
- Vegan Lasagna
Ingredients
- 2 cups kale
- ½ medium sweet potatoes
- 1 can chickpeas
- 1 avocado
- ¼ cup pickled onions
- 2 tablespoons sunflower seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoons olive oil
- Mustard Tahini dressing
Instructions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.1 can chickpeas
- Dice the sweet potatoes and place them on the same baking sheet.½ medium sweet potatoes
- Drizzle over the olive oil, onion powder, garlic powder and chili powder. Mix to combine and bake for 25 minutes.½ teaspoon onion powder, ½ teaspoon garlic powder, 1 tablespoons olive oil, ½ teaspoon chili powder
- Remove the sweet potatoes and chickpeas from the oven. Dice the avocado.1 avocado
- Plate the salad by combining all ingredients.2 cups kale, ¼ cup pickled onions, 2 tablespoons sunflower seeds
- Drizzle with Creamy Mustard Tahini Dressing (homemade or store-bought). Toss gently to combine.Mustard Tahini dressing
- Serve and enjoy!
Notes
- Choosing Your Kale: Opt for curly kale or Tuscan kale (also known as lacinato or dinosaur kale). Both work well, but Tuscan kale is slightly more tender and has a milder flavor.
- Prepping the Kale: Massaging the kale with a bit of olive oil and a pinch of salt can make it more tender and enjoyable. This simple step helps break down the fibrous texture and makes the kale easier to eat.
- Roasting Tips: Make sure your chickpeas are thoroughly dried before roasting to get that perfect crispy texture. Spread them out evenly on the baking sheet to avoid steaming. For evenly roasted sweet potatoes, cut them into uniform cubes. This ensures they cook at the same rate and come out perfectly tender.
- Avocado Selection: Choose a ripe but firm avocado to avoid it becoming mushy in the salad. This adds a creamy texture without overpowering the other ingredients.
- Pickled Onions: If you don’t have pickled onions, you can quickly pickle your own. Thinly slice a red onion and soak the slices in a mixture of vinegar, water, sugar, and salt for about 30 minutes.
- Sunflower Seeds: Toasting the sunflower seeds lightly in a dry skillet can enhance their nutty flavor and add extra crunch to your salad.
- Mustard Tahini Dressing: If making your own dressing, blend tahini, Dijon mustard, lemon juice, maple syrup, and a bit of water until smooth. Adjust the consistency with more water if needed.
- Storage Tips: If you’re making the salad ahead of time, keep the dressing separate until you’re ready to serve. This prevents the kale from becoming soggy.
