This Ultimate Harvest Salad is a show-stopping fall salad that’s colorful, nutrient-packed, and perfect for holiday menus or weeknight dinners. If you’re looking for a healthy side dish that doubles as a make-ahead option, this salad definitely delivers.
Roasted sweet potatoes provide a boost of fiber and vitamin A, while chickpeas add plant-based protein and iron. Crisp apples contribute natural sweetness, and radicchio and frisée bring a peppery, slightly bitter balance along with antioxidants.
I love that this salad can be served immediately or prepped in advance by keeping the components separate to avoid soggy greens. Not to mention, there’s so much good flavor in here, it’s insane!
Harvest Salad with Roasted Sweet Potatoes and Chickpeas
My two favorite ingredients in this harvest salad might have to be the roasted sweet potatoes and crispy chickpeas. Tossed in a harissa seasoning blend (I like Frontier Co-Op Organic Harissa, or chili powder as a substitute), these roasted vegetables add warming spice and depth of flavor.
The radicchio and frisée create a bright, crunchy base that’s full of vitamins and minerals, but if you can’t find them, escarole, arugula, or even lacinato kale are excellent swaps. And also, the shaved fennel adds a refreshing crunch, while walnuts provide healthy fats and a satisfying bite. Nutrient-packed and so delish—prepare to be obsessed!
Maple Tahini Dressing and Seasonal Additions
Ok and the creamy maple tahini dressing? It ties everything together with a touch of sweetness and richness, balancing the earthy roasted vegetables. Toss in diced Cosmic Crisp apples for extra natural sweetness, and sprinkle goat feta for a tangy, protein-packed element.
Fresh parsley adds a pop of color and nutrients, making this salad as vibrant as it is delicious. I recently shared my RGE Healthy Thanksgiving Menu, and while this salad was not on it (don’t ask me why!), it’s 100% worth adding to your holiday menu.
Whether you’re looking for a vegetarian side dish, a gluten-free holiday option, or a colorful salad for your weekly meal prep, this recipe is versatile, flavorful, and the perfect addition to any seasonal table. Hope you love it! Happy Holidays!
Ingredients You’ll Need:
For the Sweet Potatoes & Veggies:
- Kosher salt
- Harissa seasoning (I like Frontier Co-Op Organic, or sub chili powder)
- Dried thyme
- Sweet potato
- Shallots
- Can of chickpeas
- Olive oil
For the Tahini Dressing:
- Tahini
- Garlic clove
- Olive oil
- Fresh lemon juice
- Dijon mustard
- Maple syrup
- Warm water
- Kosher salt
- Freshly cracked black pepper
To Assemble the Salad:
- Head of radicchio
- Head of frisee (sub escarole or arugula if unavailable)
- Fennel
- Cosmic Crisp apple
- Toasted walnuts
- Crumbled goat feta
- Italian parsley
How To Make Ultimate Harvest Salad
For the Sweet Potatoes & Chickpeas
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
In a small bowl, mix the salt, harissa seasoning, and dried thyme.
On one of the prepared baking sheets, add the sweet potatoes and shallots. On the other sheet, add the chickpeas.
To each baking sheet, add 1 tablespoon of oil and half of the spice blend mixture. Toss both to combine until everything is well-coated.
Transfer both sheets to the oven and roast for 20 minutes. At this point, the chickpeas should be crisp and golden. Remove from the oven.
Toss the sweet potatoes and shallots, and return to the oven. Bake for an additional 10-12 minutes, or until the sweet potatoes are charred in places and totally cooked through.
Let both trays cool completely before adding them to the salad. Otherwise, it will wilt.
For the Tahini Dressing:
In a medium bowl, add the tahini, grated garlic, lemon juice, Dijon, and maple syrup. Stir to combine. The mixture will seize and look grainy.
Begin to add water in 1 tablespoon increments, stirring between each addition, until the mixture is smooth and creamy. I usually add 3-4 tablespoons to get the desired consistency.
Season with salt and pepper and stir once more.
Store at room temperature if assembling immediately. Otherwise, store in an airtight container in the fridge (see storing notes below).
For the Salad:
In a large bowl, add the radicchio, frisee, and shaved fennel.
Add half of the apples, walnuts, feta, parsley, and cooled chickpeas and sweet potatoes.
Drizzle about ½ of the dressing over the salad and toss to combine, ensuring everything is evenly coated. If the salad feels dry, continue adding the dressing in tablespoon increments.
Transfer to a large, flat platter and pile the salad atop the surface. Top with the remaining sweet potatoes, chickpeas, apples, walnuts, feta, and parsley.
Finish with a light drizzle of the dressing and enjoy!
To Make-Ahead and Store:
If you’re making this salad ahead, keep all components stored separately to maintain the best texture.
- Greens + sliced fennel: up to 2–3 days in an airtight container.
- Roasted sweet potatoes + chickpeas: up to 4–5 days in the fridge.
- Dressing: stays fresh 5–7 days, max, in a sealed jar.
- Diced apples: best prepped the day of, or toss with lemon and store up to 24 hours.
Avoid storing the salad fully assembled—the greens will get soggy and the roasted components will soften. Assemble right before serving for the best crunch.
Recipe Substitutions & Questions
You can swap radicchio for two heads of lacinato kale if you can’t find the romaine-shaped variety, or use two round heads of radicchio instead of one. If frisée is unavailable, escarole or arugula make excellent substitutes for the peppery greens.
For the harissa seasoning, you can use chili powder if a harissa blend isn’t on hand, keeping in mind the spice level may differ slightly.
If you want to adjust for dairy preferences, goat feta can be replaced with a dairy-free feta or simply omitted. Apples can be swapped for pears for a slightly softer, sweeter note. And while the walnuts add crunch and healthy fats, toasted pecans or almonds work well as alternatives.
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What makes this harvest salad healthy?
This harvest salad is packed with nutrient-dense ingredients. Roasted sweet potatoes provide vitamin A and fiber, chickpeas add plant-based protein, radicchio and frisée are rich in antioxidants, and apples provide natural sweetness and vitamin C. Walnuts contribute healthy fats, making this a well-rounded, wholesome salad.
What makes a harvest salad different from a regular salad?
A harvest salad highlights seasonal fall ingredients, like roasted sweet potatoes, apples, and nuts, often paired with nutrient-rich greens such as radicchio or frisée. The combination of roasted vegetables, fresh produce, and a flavorful dressing gives it a hearty, balanced, and seasonal twist compared to a typical green salad.
Can I turn this harvest salad into a meal on its own?
Yes! You can make this harvest salad a full meal by adding extra roasted chickpeas, a hard-boiled egg, cooked grains like quinoa or farro, or even some grilled chicken. Between the roasted sweet potatoes, chickpeas, and creamy tahini dressing, it’s already packed with fiber, protein, and healthy fats, so it’s satisfying enough for lunch or dinner.
More Healthy Fall and Holiday Recipes:
- Citrus Maple Chicken
- Healthy Pumpkin Protein Balls
- Creamy Pumpkin Pie Chia Pudding
- Thanksgiving Leftover Turkey Sandwiches
- Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts
- Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey
Ultimate Harvest Salad
Ingredients
For the Sweet Potatoes & Veggies:
- 1 teaspoon kosher salt
- 2 teaspoons harissa seasoning, (I like Frontier Co-Op Organic, or sub chili powder)
- 1 teaspoon dried thyme
- 2 cups diced sweet potatoes, (about 1 large sweet potato)
- ½ cup thinly sliced shallots
- 1 can of chickpeas — drained, rinsed, and dried very well with a kitchen towel
- 2 tablespoons olive oil
For the Tahini Dressing:
- ¼ cup tahini
- 1 garlic clove, grated
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 2-4 tablespoons warm water
- ½ teaspoon kosher salt
- Freshly cracked black pepper
For the Salad:
- 1 head radicchio, thinly sliced
- 1 head frisee, thinly sliced (sub escarole or arugula if unavailable)
- 1 cup thinly sliced fennel, (about 1 small bulb)
- 1 cup diced Cosmic Crisp apple
- ½ cup toasted walnuts, roughly chopped
- ½ cup crumbled goat feta
- ½ cup roughly chopped Italian parsley
Instructions
For the Sweet Potatoes & Chickpeas:
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In a small bowl, mix the salt, harissa seasoning, and dried thyme.
- On one of the prepared baking sheets, add the sweet potatoes and shallots. On the other sheet, add the chickpeas.
- To each baking sheet, add 1 tablespoon of oil and half of the spice blend mixture. Toss both to combine until everything is well-coated.
- Transfer both sheets to the oven and roast for 20 minutes. At this point, the chickpeas should be crisp and golden. Remove from the oven.
- Toss the sweet potatoes and shallots, and return to the oven. Bake for an additional 10-12 minutes, or until the sweet potatoes are charred in places and totally cooked through.
- Let both trays cool completely before adding them to the salad. Otherwise, it will wilt.
For the Tahini Dressing:
- In a medium bowl, add the tahini, grated garlic, lemon juice, Dijon, and maple syrup. Stir to combine. The mixture will seize and look grainy.
- Begin to add water in 1 tablespoon increments, stirring between each addition, until the mixture is smooth and creamy. I usually add 3-4 tablespoons to get the desired consistency.
- Season with salt and pepper and stir once more.
- Store at room temperature if assembling immediately. Otherwise, store in an airtight container in the fridge (see storing notes below).
For the Salad:
- In a large bowl, add the radicchio, frisee, and shaved fennel.
- Add half of the apples, walnuts, feta, parsley, and cooled chickpeas and sweet potatoes.
- Drizzle about ½ of the dressing over the salad and toss to combine, ensuring everything is evenly coated. If the salad feels dry, continue adding the dressing in tablespoon increments.
- Transfer to a large, flat platter and pile the salad atop the surface. Top with the remaining sweet potatoes, chickpeas, apples, walnuts, feta, and parsley.
- Finish with a light drizzle of the dressing and enjoy!
To Make Ahead and Store:
- If you’re making this salad ahead, keep all components stored separately to maintain the best texture.Greens + sliced fennel: up to 2–3 days in an airtight container.Roasted sweet potatoes + chickpeas: up to 4–5 days in the fridge.Dressing: stays fresh 5–7 days, max, in a sealed jar.Diced apples: best prepped the day of, or toss with lemon and store up to 24 hours.
- Avoid storing the salad fully assembled—the greens will get soggy and the roasted components will soften. Assemble right before serving for the best crunch.
