Sweet Potato Kale Salad with Maple Mustard Dressing Recipe
This Sweet Potato Kale Salad with Maple Mustard Dressing is a vibrant, nutrient-packed dish featuring tender roasted sweet potatoes and chickpeas, crunchy toasted pecans, fresh kale, apple, red onion, dried sour cherries, and shredded cheddar cheese. Tossed in a tangy and slightly sweet maple mustard dressing, it makes a perfect wholesome lunch or side salad with a beautiful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables and Nuts
- 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
Salad Base
- 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
Maple Mustard Dressing
- 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
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Vegetables and Chickpeas: In a large bowl, add the diced sweet potatoes and rinsed chickpeas. Drizzle with 2 tablespoons of olive oil, then sprinkle the cinnamon, nutmeg, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss well to evenly coat all pieces.
- Roast Sweet Potatoes and Chickpeas: Spread the coated sweet potatoes and chickpeas evenly on the prepared baking sheet. Place in the oven and roast for about 30 minutes, tossing halfway through, until tender and golden.
- Toast Pecans: During the last 5 minutes of the roasting time, spread the pecans on another baking sheet and toast them in the oven until fragrant and lightly browned. Then set aside.
- Massage Kale: While the vegetables are roasting, place the shredded kale in a large bowl and sprinkle with a pinch of salt. Gently massage the kale with your hands for a few minutes until it softens and darkens in color.
- Make Dressing: In a small bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until well combined and emulsified.
- Combine Salad Ingredients: Add the thinly sliced red onion, chopped apple, dried sour cherries, shredded cheddar cheese, roasted sweet potatoes, roasted chickpeas, and toasted pecans to the massaged kale.
- Toss with Dressing: Pour the maple mustard dressing over the salad and toss thoroughly to ensure every ingredient is well coated.
- Serve: Serve the salad immediately for the best texture and fresh flavor.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the cheddar cheese or substitute with a vegan cheese alternative.
- If your sweet potato pieces are larger, roasting time may need to be extended slightly.
- Massage the kale to break down its fibers, making it softer and easier to digest.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day; dress just before serving.
Keywords: Sweet Potato Salad, Kale Salad, Maple Mustard Dressing, Roasted Chickpeas, Healthy Salad, Vegetarian Salad, Fall Salad
