Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A Harvest Salad featuring vibrant kale, roasted sweet potatoes, chickpeas, red onions, avocado, and a light dressing.

Harvest Salad With Creamy Mustard Tahini Dressing

Treat 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. It's perfect for potlucks, and even meat lovers enjoy it, making it a universal favorite. Easy to make in just 30 minutes, it's a healthy yet delicious addition to your Thanksgiving dinner or any meal.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Worldwide
Keyword: Harvest Salad
Servings: 2
Calories: 351kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 351kcal | Carbohydrates: 26g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 61mg | Potassium: 869mg | Fiber: 11g | Sugar: 4g | Vitamin A: 10414IU | Vitamin C: 33mg | Calcium: 99mg | Iron: 2mg
Tried this recipe?Let us know how it was!