autumn harvest salad

Autumn Harvest Salad

Meet the Autumn Harvest Salad. Rich in flavor from the Maple Turmeric Roasted Veggies. I could not love this combo more! Tossed with a tahini dressing to bring it all together. Healthy, simple, delicious, and perfect for fall evenings. 

I love roasting veggies for many reasons. One – using the oven is a hands-free cooking method, so I can work on other things as the veggies roast. Two – I enjoy getting creative with seasonings to transform the flavor of roasted veggies. 

For this recipe, I selected chickpeas & sweet potatoes because they are 2 ingredients I typically have on hand. Also, they pair well together with similar roasting times. Not to mention – the maple turmeric glaze takes these roasted veggies next level! 

Let’s get to the recipe. 

autumn harvest salad

Autumn Harvest Salad 

with Maple Turmeric Roasted Veggies 


  • 1 large sweet potato, cubed 
  • Chickpeas (15 oz can), drained and rinsed 
  • 1 tablespoon olive oil 
  • 1 tablespoon maple syrup 
  • ½ teaspoon cinnamon 
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt 
  • 1 head curly kale 
  • ½ lemon 
  • ⅓ cup chopped walnuts or pepitas 


  • 2 tablespoons tahini 
  • 1 tablespoon apple cider vinegar 
  • 2 tablespoons olive oil 
  • Salt and pepper to taste 
  • 1 tablespoon of water to thin 


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sweet potato, chickpeas, olive oil, maple syrup, turmeric, cinnamon, and salt. Transfer to the baking sheet in a single layer. Roast for 30 minutes, stirring halfway through, or until veggies are slightly crispy. 
  3. Meanwhile, prep the kale. Tear kale off stems into bite-sized pieces. In a large mixing bowl, toss the kale with the juice of ½ lemon and a little bit of olive oil. Using your hands, massage the kale for 1 minute, breaking down the tough fibers. 
  4. For the dressing, combine all ingredients in a mason jar. Secure with lid and vigorously shake to combine. Add water, if needed, to thin the dressing. 
  5. Pour the dressing over the salad, tossing to combine. Top with the roasted veggies and chopped walnuts or pumpkin seeds. Eat and enjoy! 

Comment, Save, Share! 

If you make this Autumn Harvest Salad be sure to comment, pin, or share with a friend. I love seeing your recipe creations when you tag @everglownutrition on Instagram, too. I hope you enjoy it as much as I do! 

maple turmeric veggies

Leave a Comment

Your email address will not be published. Required fields are marked *