Introduction

This Sweet Potato Kale Salad with Maple Mustard Dressing is a vibrant, nutrient-packed dish perfect for any season. Roasted sweet potatoes and chickpeas add warmth and texture, complemented by a tangy-sweet dressing and crunchy pecans. It’s a delightful blend of flavors and colors that’s both satisfying and healthy.

A white bowl filled with a colorful salad is placed on a white marbled surface. The salad has three main visible layers: the bottom layer is bright green kale leaves with a rough texture, the middle layer contains thin slices of light yellow apple and deep purple red onion rings, and on top are small chunks of orange roasted sweet potato, light brown chickpeas, and golden brown pecans, with some whole grain mustard seeds scattered throughout. Two silver forks rest on the left side of the bowl, one holding a small portion of kale. Nearby are a small white bowl with pecans and a white container with dressing. A beige cloth is partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet potato (peeled and diced into ½” chunks)
1 can chickpeas, rinsed and drained (400 g / 15 oz)
2 tablespoons olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup pecans
6-7 cups curly kale, shredded (200 g)
½ red onion (thinly sliced)
1 apple (chopped or sliced)
¼ cup dried sour cherries
1 cup shredded cheddar cheese
4 teaspoons wholegrain mustard
4 teaspoons maple syrup
2 tablespoons apple cider vinegar
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Step 1: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: In a bowl, combine the sweet potato chunks and chickpeas with 2 tablespoons olive oil, cinnamon, nutmeg, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss well to coat evenly.
Step 3: Spread the sweet potato and chickpea mixture evenly on the prepared baking sheet.
Step 4: Bake for 30 minutes, tossing halfway through, until the sweet potatoes are tender.
Step 5: While the vegetables bake, spread the pecans on a separate baking sheet and toast in the oven for 5 minutes. Set aside once toasted.
Step 6: Massage the shredded kale with a pinch of salt until it softens and becomes vibrant green.
Step 7: In a small bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, 4 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to make the dressing.
Step 8: In a large bowl, combine the massaged kale, thinly sliced red onion, chopped apple, dried sour cherries, shredded cheddar cheese, and toasted pecans.
Step 9: Add the roasted sweet potatoes and chickpeas to the bowl.
Step 10: Pour the dressing over the salad and toss thoroughly to coat all ingredients. Serve immediately.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or sunflower seeds along with the pecans.
Swap cheddar cheese for feta or goat cheese for a tangier twist.
Use maple syrup alternatives like honey or agave nectar if preferred.
Massage the kale well to reduce bitterness and improve texture.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Reheat the roasted sweet potatoes and chickpeas gently before adding to the salad if desired, or enjoy it cold as a refreshing meal.

How to Serve

A large white bowl filled with a fresh salad showing a mix of three layers: the bottom layer has bright green curly kale leaves with a rough texture, the middle layer has thin slices of light yellow apple and purple-red onion rings scattered throughout, and the top layer features small, golden-brown roasted cubes, light golden chickpeas, and dark brown pecan nuts sprinkled on top. Two silver forks rest inside the bowl on the left side, and in the blurred background on a white marbled surface, there is a small white bowl with pecans in a brown fluted dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, sturdier greens like spinach or mixed salad greens work well, but kale’s texture holds up best with the hearty roasted ingredients.

Is this salad suitable for meal prep?

It can be prepared ahead, but keep the dressing separate until serving to maintain freshness. Add the dressing and toss just before eating.