Description
A vibrant autumn salad combining roasted sweet potatoes, crisp apples, and massaged kale tossed in a maple Dijon dressing. Topped with goat cheese and pecans for a balance of creamy tang and nutty crunch. Perfect for Thanksgiving sides or healthy everyday meals.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast sweet potatoes for 25–30 minutes, flipping halfway, until golden and tender.
4. While potatoes roast, massage chopped kale with a drizzle of oil and pinch of salt for 1–2 minutes.
5. Core and thinly slice apples, then toss with lemon juice to prevent browning.
6. In a bowl or blender, whisk maple syrup, Dijon mustard, apple cider vinegar, olive oil, and sea salt until smooth.
7. In a large bowl, combine kale, roasted sweet potatoes, and apple slices.
8. Pour half the dressing over salad and toss to coat, adding more as needed.
9. Top with goat cheese, nuts, and cranberries if desired.
10. Serve immediately or chill for 30 minutes. Store leftovers and dressing separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: about 1 cup
- Calories: 300
- Sugar: 12
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 7
- Cholesterol: 0
Keywords: fall sweet potato kale salad, sweet potato apple salad, potato kale salad, maple dressing salad, healthy fall salad, kale recipe ideas, salads with sweet potatoes healthy, fall cobb salad