Fall Harvest Salad Recipe
This fall harvest salad recipe combines tender roasted sweet potatoes, Brussels sprouts, and chickpeas with kale, rice, apples, feta cheese, and pumpkin seeds. Tossed with a tangy greek yogurt honey mustard dressing, it’s a vibrant, colorful side dish or main course perfect for fall!
The Best Harvest Bowl Recipe
I love fall and look forward to making cozy recipes like pumpkin sweet potato soup and pumpkin quinoa salad every year. Of course, I’m always experimenting with different meals, but there are a few I come back to over and over again, like this fall harvest salad recipe!
A tried and true dish, I’ve been making this particular salad for over 10 years at this point, and it truly never gets old. I always start to crave it when the weather gets a little cold. The dressing is tangy yet subtly sweet which pairs perfectly with the roasted veggies and kale, making it completely irresistible.
This salad is a great meal prep option, too. Just reserve the dressing for when you’re ready to enjoy. Loaded with tastes and textures, it’s a hearty salad that’s so tasty you forget that it’s healthy! Serve it as a side dish, or add protein to make it a complete meal you’ll look forward to eating.
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Fall Harvest Salad Recipe ingredients
- Sweet potatoes - You’ll need two large sweet potatoes cut into ½ inch cubes. I leave the skin on, but you can peel it before roasting if preferred.
- Brussels sprouts - For the best results, look for Brussels sprouts that have tight leaves and feel firm when squeezed.
- Chickpeas - Also known as garbanzo beans, these add lots of texture and serve as the protein source of the dish.
- Oil - Olive oil is my go-to, but avocado oil will also work.
- Greek yogurt honey mustard dressing - Use a homemade or store-bought dressing.
- Kale - A nutrient powerhouse, this forms the base of the salad.
- Lemon juice - The acidity helps break down the tough fibers of the kale. Freshly squeezed is best!
- Cooked rice - I use wild rice with quinoa, but any rice or grain blend you have on hand will work.
- Apple - I prefer to use sweet red apples like Fuji, Honeycrisp, or Gala. However, Granny Smith apples taste great, too, if you prefer a slightly more tart flavor.
- Feta cheese - Adds a creamy texture and salty taste. For the best results, buy a block of feta, and crumble it yourself.
- Pumpkin seeds - Use whole pumpkin seeds or pepitas.
- Craisins - For added sweetness. Feel free to substitute raisins if preferred.
How to Make a Harvest Bowl
This is an overview with step-by-step photos. Full ingredients & instructions for this harvest bowl are in the recipe card below.
Step 1: Roast the veggies. Spread the sweet potatoes on a baking sheet along with the Brussels sprouts and chickpeas. Drizzle the olive oil, sea salt, and pepper over the veggies. Toss to coat, and bake at 400 F until fork-tender, stirring halfway through.
Step 2: Prepare the dressing. While the veggies are cooking, prepare the dressing, whisking all the ingredients in a bowl.
Step 3: Massage the kale. Loosely chop the kale, and transfer it to a large bowl. Squeeze the lemon juice on top, and massage it into the greens. Next, pour about a third of the dressing over the kale, and toss to coat. The longer the kale soaks in the dressing, the more tender it will be!
Step 4: Assemble. Layer the kale into salad bowls. Then, spoon the roasted veggie mixture on top followed by a scoop or two of rice and the remaining ingredients. Drizzle extra dressing on top, and enjoy!
Harvest Bowl Recipe variations
- Use cauliflower instead of, or in addition to, the brussel sprouts to change up the veggies
- Swap the sweet potatoes with carrots or beets for some variety
- Add chicken, tofu, salmon, or steak for more protein
- Switch up the dressing with your favorite recipe or bottle - I love this greek yogurt caesar dressing!
How to serve Harvest Bowls
Serve these bowls with any of these scrumptious sides:
- Almond flour cornbread
- Goat cheese muffins
- Your favorite crackers or chips
- Frozen electrolyte slushies
- Your favorite juice or bubbly beverage
How to store leftover Harvest Fall Salad
If you have leftovers, allow the vegetables to cool completely before storing them in an airtight container. They will keep for up to 3 days in the fridge. I recommend toasting a serving when ready to enjoy in a toaster oven or in the oven at 400 F for 5 minutes.
Store the kale without the dressing in a separate airtight container. It will keep for up to 3 days in the fridge.
Store the dressing in an airtight container in the fridge for up to a week.
Harvest Bowls Recipe FAQs
Yes, if you have leftover salad or want to prepare it ahead of time, it can be stored in an airtight container. It will stay fresh in the fridge for up to 2-3 days. Just give it a good stir to redistribute the ingredients before serving.
Absolutely! For an even more filling option, feel free to top your harvest salad with grilled chicken, shrimp, salmon, or leftover turkey.
Yes, substitute any dairy-free dressing you like best. Then, opt for a dairy-free cheese, or omit it completely.
For more delicious salads, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Harvest Bowls Recipe
Equipment
Ingredients
- 2 sweet potatoes - cut into ½ inch cubes
- 1 lb brussel sprouts - halved
- 15 oz chickpeas - drained and rinsed
- 2 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Greek yogurt honey mustard dressing
- 4 cups kale - loosely chopped
- 1 lemon - juiced
- 1 cup cooked rice - I used wild rice with quinoa but any will work
- 1 apple - sliced
- ½ cup feta cheese - crumbled
- 3 tablespoon pumpkin seeds
- 2 tablespoon craisins
Instructions
- Preheat oven to 400 F. Spread the sweet potatoes onto a baking sheet along with the brussel sprouts and chickpeas. Drizzle the olive oil, sea salt, and pepper over the veggies. Toss well to coat and bake in the oven for 40 minutes, stirring halfway through. Set aside.2 sweet potatoes, 1 lb brussel sprouts, 15 oz chickpeas, 2 tablespoon olive oil, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- While the veggies are cooking, prepare the dressing if you haven’t already. Then loosely chop the kale and place in a large mixing bowl. Squeeze the lemon over the kale and massage well into the lettuce. Pour about ⅓ of the dressing over the kale and toss well to coat; set aside. (The longer the kale soaks up the dressing, the softer it will be).4 cups kale, 1 lemon, Greek yogurt honey mustard dressing
- To assemble the bowls, layer the kale into salad bowls. Spoon the roasted sweet potatoes, brussel sprouts, and chickpeas on top of the kale followed by a scoop or two of rice, apple sliced, sprinkle of feta cheese, pumpkin seeds, and craisins. Drizzle extra dressing over top and enjoy!1 cup cooked rice, 1 apple, ½ cup feta cheese, 3 tablespoon pumpkin seeds, 2 tablespoon craisins
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