Fall salad with roasted sweet sweet potato, beet, toasted walnuts, and crisp apples. Serve with maple mustard tahini for a vegan take on honey-mustard.
When I’m falling asleep I count foodie fantasies instead of sheep.
Try it!
Sometimes, when I’m stuck on recipe creation, I say the titles over and over again (in the least creepy way possible, I promise…).
I like the way words sounds and the corresponding pictures and feelings they create.
And I just couldn’t get Maple Mustard Tahini out of my head, friends.
I knew that this dressing was going to be a thing even before I paired it with an fall salad.
You’re going to love this Fall Harvest Salad filled with fall’s finest produce and topped with my latest seasonal inspired maple mustard tahini!
A Fall Favorite
I first tossed this salad bowl together a few years back and I’ve been making variations of it ever since; sometimes in the fall and sometimes all year round.
It’s one of those salads that I discovered and then ate on repeat until I couldn’t eat it anymore.
The addiction stems from the fact that it contains all of the my favorite things autumn has to offer, thrown into one bowl.
Together!
Here’s What You Need
For the Fall Harvest Salad:
- apples
- walnuts
- sweet potatoes
- beets
- Himalayan sea salt
- black pepper
- avocado oil
- arugula
Let me try to describe it to you.
The nutty flavor of the arugula and toasted walnuts is balanced out by sweet earthy beets, jeweled sweet potatoes, and tart apple.
Then we drizzle it generously with a creamy maple mustard tahini.
For the maple mustard tahini, you need:
- tahini
- maple syrup
- yellow mustard
- onion
- apple cider vinegar
- Himalayan sea salt
- black pepper
That’s it!
How to Meal Prep This Fall Harvest Salad
This salad is perfect to make in advance and throw into messy Tupperware containers for a healthy fall lunch.
My favorite traveling companion is a lunchbox packed with these add-ins!
I like to roast my sweet potato and beets in advance.
You can also toast the walnuts and mix up the maple mustard tahini in advance.
If you chop the apple in advance, be sure to toss it with some lemon to prevent browning!
All of these ingredients store well in the fridge so you can throw them into salad bowls all week long.
Try adding chickpeas or quinoa if you’re craving a little extra protein.
If You Make This Fall Harvest Salad, I Want to See!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun salads, check out my Raw Krazy Kale Salad and Kale Caesar Salad.
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XO Lauren
Fall Harvest Salad
- Total Time: 1 hour 10 mins
- Yield: 4 salad bowls
- Diet: Vegan
Description
Fall salad with roasted sweet sweet potato, beet, toasted walnuts, and crisp apples. Serve with maple mustard tahini for a vegan take on honey-mustard.
Ingredients
Fall Harvest Salad
- 2 large apples, cored, diced, and tossed in optional 1 TBSP lemon juice
- 1 cup walnuts, lightly toasted
- 2 medium sweet potatoes or 1 large, peeled and diced
- 1 bunch beets, peeled and diced
- Himalayan sea salt and black pepper
- avocado oil spray (optional)
- 6–8 cups arugula or mixed salad greens
Maple Mustard Tahini
- ¼ cup runny tahini
- 1 TBSP maple syrup
- 1 TBSP yellow mustard
- 2 TBSP diced onion
- 1 TBSP apple cider vinegar
- Himalayan sea salt and black pepper, to taste
- 1–2 TBSP filtered water (or more as needed to thin)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Scrub and peel your sweet potato and beets and cut into ~1″ squares. Arrange them on the baking sheet with a little space between the beets and sweet potatoes (the beets will stain!). Spray them lightly with optional avocado oil and season with Himalayan sea salt and black pepper. Bake the root veggies for 30-40 minutes, or until they’re fork tender.
- Meanwhile, mix up your Maple Mustard Tahini by adding all ingredients to a high speed blender or food processor and pulsing until smooth. Add water in 1 TBSP increments to thin to your desired consistency.
- When the sweet potato and beets are done baking, reduce the oven temp to 350°F. Add your walnuts to the baking sheet and toast them for 8-10 minutes, until they’re golden brown and fragrant.
- Dice the apple while the walnuts are toasting and toss in lemon juice (to prevent browning).
- To assemble the Fall Harvest Salad, divide the arugula and mixed greens between bowls and top it with diced apple, baked beet and sweet potato, and toasted walnuts. Drizzle the bowls with Maple Mustard Tahini and serve immediately.
- Store leftover salad ingredients and dressing separately in the refrigerator for up to one week and reassemble before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Salad, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free
Fantastic!! Thanks so much!!
Thank you 🙂
My favorite salad 😍
Hi Noel,
I’m so glad that you like it! It’s mine, too!
XOXO Lauren
Delicious! It’s my new favourite fall salad. I use roasted kabocha squash and kale. I also add quinoa and chickpeas for more protein. Thank you for sharing
Hi Vanessa,
I’m so glad that you enjoyed it! I need to try it with kabocaha squash!
XOXO Lauren