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Fall Harvest Salad
Ingredients
2
sweet potatoes
1 tablespoon
olive oil
1/4 teaspoon
salt
1/4 teaspoon
black pepper
1 bunch
kale
1 pound
Brussel sprouts
2
apples
1/2 cup
candied pecans
1/2 cup
feta cheese
1/3 cup
tahini paste
1/4 cup
lemon juice
2
garlic cloves
2 tablespoons
maple syrup
1/4 teaspoon
salt
3 tablespoons
water
Instructions
STEP 1
Preheat the oven to 425°F. Place the sweet potatoes on a small baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to combine. Roast for 30-35 minutes, stirring halfway through. Set aside to cool.,
STEP 2
While the sweet potatoes are cooling, whisk together the ingredients for the tahini dressing in a large serving bowl.,
STEP 3
Add the kale to the salad bowl on top of the tahini dressing and toss or massage well until the kale is evenly coated. Add the brussel sprouts, and give it another toss.,
STEP 4
Right before serving, top off the salad with the cooled sweet potatoes, apples, candied pecans, and feta cheese.
Nutrition Facts
(per serving)
Calories:
535 calories
Servings:
4 servings
Carbohydrates:
47 g
Fat:
26 g
Fiber:
10 g
Protein:
11 g
Sugar:
18 g
Meal Effort
Preparation:
28 minutes
Cook:
33 minutes
Total:
1 hrs 1 mins