Description
This Roasted Sweet Potato Salad is a vibrant and nourishing dish filled with the warm, comforting flavors of fall. Tossed with kale, sweet apples, toasted pecans, goat cheese, and cranberries, it’s finished with a tangy-sweet maple vinaigrette that ties everything together beautifully.
Ingredients
- For the Roasted Sweet Potatoes:
- 1 1/2 lbs sweet potatoes (2 medium or 3 small), peeled and diced
- 1 tablespoon olive oil
- 1/2 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- For the Salad:
- 1 bunch kale (about 10 cups chopped)
- 1 apple, thinly sliced
- 1/2 cup pecans, lightly toasted
- 1/2 cup dried cranberries or pomegranate seeds
- 2 oz goat cheese (about 1/2 cup crumbled)
- Dressing Ingredients:
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 garlic clove, finely minced or pressed
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone liner.
- Toast pecans in a dry skillet over medium heat, stirring frequently until golden and fragrant. Set aside to cool.
- In a mixing bowl, toss diced sweet potatoes with olive oil, maple syrup, salt, and pepper. Spread on prepared baking sheet and roast for 30 minutes, flipping halfway through. Let cool.
- In a small bowl or mason jar, combine apple cider vinegar, maple syrup, dijon, garlic, olive oil, salt, and pepper. Whisk or shake until well combined. Re-whisk if needed before using.
- Strip kale leaves from stems, rinse, dry, and finely chop. Transfer to a large bowl and drizzle with 3/4 of the dressing. Toss and massage with two forks until slightly softened and reduced in volume (about 2–3 minutes). Let rest 15 minutes.
- Top the kale with roasted sweet potatoes, sliced apples, toasted pecans, cranberries, and crumbled goat cheese. Drizzle with remaining dressing to taste and serve.
Notes
- To make ahead, roast sweet potatoes and prep dressing in advance. Assemble before serving.
- Use pomegranate seeds for a brighter, juicier twist instead of cranberries.
- Massage kale thoroughly for best texture and flavor absorption.
- Can be served as a light vegetarian main or hearty side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 15g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
