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Fall Harvest Salad

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5 from 3 reviews

  • Author: Flora & Vino
  • Total Time: 1 hour 10 mins
  • Yield: 4 salad bowls
  • Diet: Vegan


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.


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)
  • 68 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
  • 12 TBSP filtered water (or more as needed to thin)


  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Dice the apple while the walnuts are toasting and toss in lemon juice (to prevent browning).
  6. 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.
  7. Store leftover salad ingredients and dressing separately in the refrigerator for up to one week and reassemble before serving.


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