Autumn Harvest Salad (Vegan-Friendly, GF)
- Georgina Cahill
- Oct 23, 2020
- 2 min read
Disclosure: This post may contain affiliate links
Salad may not be the first thing on your mind when you think of fall comfort food. After having a bite of this Autumn Harvest Salad though, it’ll be the only thing on your mind.
With a mixture of beets, apple, and roasted sweet potatoes on top of a bed of hearty greens, all drizzled with a tahini maple dressing, this salad has a bit of fall in every bite. It makes for a great appetizer or a light meal with an added protein. I personally like adding a chopped hard boiled egg, but grilled chicken or chickpeas make great additions as well.
Best part about this salad is that it holds up well in the fridge. This makes it a great meal prep option. It’s also perfect if you’re making it for a party. You can make it the day before and pour the dressing over before serving.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 servings
Ingredients:
Salad:
200 g - Sweet Potato - Cubed
1 Large - Honeycrisp apple - sub crisp apple of choice*
250 g - Pre-steamed Beets
70 g - Feta - Sub vegan feta, more pepitas, or omit for vegan
42 g - Pepitas
Spinach - Sub hearty green of choice
1 Small - Lemon
¼ tsp - Smoked Paprika
½ tsp - Ground Black Pepper
¼ tsp - Ground Cinnamon
½ tbsp - Kosher Salt
Olive Oil or Cooking Spray
Dressing:
1 Small - Lemon
48 g - Tahini
21 g - Maple Syrup
¼ tsp - Garlic Powder
½ tsp - Kosher Salt - Plus more to taste
½ tsp - Black Pepper - Plus more to taste
Pinch - Cracked Red Pepper Flakes - Optional
2 tbsp - Water
Optional Added Proteins: Hard Boiled Egg
Grilled Chicken
Crispy Tofu
Chickpeas
Instructions:
Preheat oven to 425F. Line a baking sheet with parchment paper.
Coat sweet potato in olive oil or cooking spray. Sprinkle over salt, place on baking sheet, and bake for 45 minutes or until fork tender.
Remove sweet potato from the oven. While still warm, coat in smoked paprika, black pepper, and cinnamon*. Allow to cool completely.
While the sweet potato is cooking, dice the apple and beets.
In a small bowl, add the apple. Squeeze over lemon juice and toss to prevent browning.
In a large bowl or prep containers, add in the salad ingredients.
In a small bowl, whisk together the dressing ingredients until homogeneous.
When ready to serve*, pour over the dressing and enjoy.
*Notes:
Other apples that go well with this salad: red delicious, gala fuji, or granny smith.
Adding the spices after the sweet potato is baked prevents burning them.
If making the salad ahead of time, I would recommend adding the dressing right before serving.
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