Cozy Vegan Fall Salad with Creamy Mustard Tahini Dressing
As the leaves start to change and the air gets crisp, it’s the perfect time to dive into the flavors of fall with a delicious and healthy salad that celebrates the season’s best produce. Enter the Vegan Fall Salad with Creamy Mustard Tahini Dressing—a vibrant, hearty, and nutritious salad that’s not only a feast for the eyes but also a treat for your taste buds.
This fall salad is loaded with roasted sweet potatoes, crispy chickpeas, creamy avocado, and crunchy sunflower seeds, all tossed together with a tangy and rich mustard tahini dressing that’ll have you coming back for seconds (and maybe even thirds!).
Whether you’re looking for a satisfying lunch to fuel your busy day or a wholesome dinner that feels like a warm hug, this salad has got you covered. It’s easy to make, full of healthy ingredients, and bursting with flavor. Plus, it’s vegan, which means everyone can enjoy it, whether you’re plant-based or just trying to incorporate more veggies into your diet. So, grab your kale and let’s get cooking!
- What is Vegan Fall Harvest Salad with Creamy Mustard Tahini Dressing?
- What Makes This Vegan Fall Salad Healthy?
- Why You’ll Love This Healthy Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
- What Tools Do You Need to Make This Salad?
- Ingredients you’ll need
- How to make this Fall Salad
- TIPS and frequently asked questions About This Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
- Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
What is Vegan Fall Harvest Salad with Creamy Mustard Tahini Dressing?
This salad is a celebration of all things fall. Imagine roasted sweet potatoes, crispy chickpeas, creamy avocado, and tangy pickled onions, all sitting on a bed of nutrient-packed kale. Top it all off with a homemade creamy mustard tahini dressing that’s a little tangy, a little sweet, and totally irresistible. It’s a salad that’s perfect for the season—hearty enough to be a meal on its own, yet light enough to keep you feeling energized.
What Makes This Vegan Fall Salad Healthy?
This salad is packed with nutrient-dense ingredients that make it a powerhouse of vitamins, minerals, and healthy fats. Kale is loaded with vitamins A, C, and K, sweet potatoes provide a good dose of fiber and beta-carotene, and chickpeas offer plant-based protein and fiber to keep you full. Avocado brings in those healthy monounsaturated fats, and sunflower seeds add a crunchy dose of vitamin E. Plus, the dressing is made with wholesome ingredients like tahini, olive oil, and apple cider vinegar, which are great for heart health and digestion.
Why You’ll Love This Healthy Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
- Vegan-Friendly: Perfect for anyone following a plant-based diet or looking to add more vegan meals to their rotation.
- Quick and Easy: You can whip this salad up in just 30 minutes, making it perfect for busy weeknights or meal prepping for the week ahead.
- Flavor-Packed: The combination of roasted veggies, creamy avocado, and the zingy mustard tahini dressing creates a flavor explosion in every bite.
- Nutrient-Rich: This salad is not only delicious but also incredibly nourishing, thanks to its superfood ingredients.
- Versatile: It’s a great base salad that you can customize with your favorite seasonal veggies or proteins.
RELATED: Fall Harvest Quinoa Salad – Made with roasted sweet potatoes, dried cranberries, red apple, spinach, sunflower seeds, protein-rich quinoa, and an apple cider vinaigrette, this gluten-free, plant-based recipe is a show-stopper!
What Tools Do You Need to Make This Salad?
To make this delicious fall salad, you’ll need:
- A baking sheet for roasting the sweet potatoes and chickpeas.
- A sharp knife and cutting board for dicing the sweet potatoes and avocado.
- A mixing bowl for tossing the salad ingredients together.
- A small bowl and a whisk for making the dressing.
Ingredients you’ll need
For the salad
- 2 cups kale
- ½ medium sweet potato
- 1 can chickpeas
- 1 avocado
- ¼ cup pickled onions
- 2 Tbsp sunflower seed
- s½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- 1 Tbsp olive oil
For the dressing
- 1 Tbsp olive oil
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 tsp apple cider vinegar
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make this Fall Salad
- Preheat and Prep: Start by preheating your oven to 400°F. Drain and rinse the chickpeas, then pat them dry with a paper towel. Dice the sweet potatoes into bite-sized pieces.
- Roast: Place the chickpeas and diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with onion powder, garlic powder, and chili powder. Toss everything to coat evenly, then roast in the oven for about 25 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
- Make the Dressing: While the veggies are roasting, whisk together the dressing ingredients in a small bowl. If the dressing is too thick, add a small amount of warm water to thin it out.
- Assemble the Salad: Once the sweet potatoes and chickpeas are ready, it’s time to assemble the salad. Start with a base of kale, then add the roasted sweet potatoes, chickpeas, diced avocado, pickled onions, and sunflower seeds. Drizzle with the creamy mustard tahini dressing, toss everything together, and enjoy!
Make this Vegan Fall Salad recipe, then check out my Sweet and Tangy Apple Coleslaw Salad, or my Autumn Harvest Quinoa Power Bowl with Maple Balsamic Dressing and more of my fall salad ideas.
TIPS and frequently asked questions About This Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this salad ahead of time?
Yes! You can prepare the salad components ahead of time and store them separately. Assemble the salad just before serving for the best texture.
What can I use instead of kale?
You can substitute kale with other leafy greens like spinach, arugula, or mixed greens.
Can I add other veggies to this salad?
Absolutely! Roasted butternut squash, Brussels sprouts, or beets would be great additions.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free.
How long does the dressing last?
The dressing can be stored in an airtight container in the fridge for up to a week.
How to Store Leftovers of Vegan Fall Harvest Salad with Creamy Mustard Tahini Dressing
If you have any leftovers (which might be hard to come by because it’s that good!), store the salad and dressing separately in the refrigerator. The salad will keep for up to 3 days, but it’s best enjoyed fresh. The dressing can be stored for up to a week, just give it a good stir or shake before using.
This Vegan Fall Salad with Creamy Mustard Tahini Dressing is the perfect cozy dish to welcome the cooler weather. It’s hearty enough to be a meal on its own, yet light enough to leave you feeling energized. Whether you’re making it for lunch or dinner, this salad is a delicious and easy way to enjoy the best flavors of fall. So, grab your ingredients and get ready to dig into a bowl of autumn goodness!
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Other fall salad recipes to make
- Quick Kale and Apple Salad with Apple Cider Vinaigrette
- Shredded Brussels Sprouts Salad
- Autumn Harvest Quinoa Power Bowl with Maple Balsamic Dressing
- Pear Salad with Gorgonzola Dressing
Vegan Fall Salad with Creamy Mustard Tahini Dressing Recipe
This Vegan Fall Salad with Creamy Mustard Tahini Dressing is hearty enough to be a meal on its own, yet light enough to leave you feeling energized. Whether you make this salad for lunch or dinner, this salad is a delicious and easy way to enjoy the best flavors of fall.
Ingredients
Ingredients for the salad
- 2 cups kale
- ½ medium sweet potatoes
- 1 can chickpeas
- 1 avocado
- ¼ cup pickled onions
- 2 Tbsp sunflower seeds
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- 1 Tbsp olive oil
Ingredients for Creamy Tahini Dressing
- 1 Tbsp olive oil
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 1 Tbsp dijon mustard
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Dice the sweet potatoes and place them on the same baking sheet.
- Drizzle over the olive oil, onion powder, garlic powder and chili powder. Mix to combine and bake for 25 minutes.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding in the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad and enjoy!
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Nutrition Information:
Yield: 2 Serving Size: 1 saladAmount Per Serving: Calories: 725Total Fat: 45gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 1474mgCarbohydrates: 73gFiber: 21gSugar: 23gProtein: 19g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
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