It’s about time we get back to the roots of local and sustainable eating. One of the best ways to do this is by eating seasonally. It’s easier, healthier, cheaper, and more sustainable. Most importantly, it’s better for both your health and the health of the planet. In this video, Nutritionist Bella Grace explains what it means to eat seasonally, which foods are in season this Fall (and how to find out exactly what’s in your area), as well as a delicious Fall harvest salad recipe for you to enjoy.

Serves: 4

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.


For the salad

  • 2 cups Fall vegetables of your choice (watch the video to find out what’s in season in your area!)
  • 2 tablespoons avocado oil
  • 1/2 teaspoon mixed herbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups kale, or leafy green of choice
  • 2 green apples, diced
  • 2 oz. goats cheese
  • 2 tablespoons cranberries
  • 2 tablespoons walnuts, chopped

For the dressing

  • 1/4 cup avocado oil or extra-virgin olive oil
  • 2 tablespoons tahini
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon maple syrup (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt


Preheat the oven to 425F.

Cut Fall vegetables of your choice into a medium dice and spread on a baking tray lined with a silicone liner or unbleached parchment paper. Drizzle in avocado oil, herbs, salt and pepper. Roast vegetables for 30 minutes.

Meanwhile, make your dressing by adding all dressing ingredients to a small jug and whisking to combine.

Add kale and chopped apple to a large salad bowl.

Add cooked root vegetables in, along with goats cheese, cranberries and walnuts. Pour dressing over the top of the salad and toss to combine.

Serve immediately.