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Kale Salad with Roasted Sweet Potato & Honeycrisp Apples with Maple-Mustard Vinaigrette

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Yield 4
Prep Time 15 minutes

Ingredients

For the Roasted Sweet Potatoes

  • 3 cups Cubed Sweet Potatoes
  • 1 tbsp Olive or Avocado Oil
  • 2 tsp Maple Syrup
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Salt

For the Maple Vinaigrette

  • 1 tbsp Dijon Mustard
  • 1 tbsp Maple Syrup
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Tamari
  • 3 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper

For the Salad

  • 1 bunch Lacinato Kale, stemmed and roughly chopped
  • 2 cups Baby Spinach
  • 1 medium Apple, cored and thinly sliced
  • 3 tbsp Toasted Pumpkin Seeds
  • 1/4 tsp Shaved Parmesan

Instructions

  • 1. Roast the Sweet Potatoes: Preheat oven to 425ºF. In a small bowl, whisk together olive oil, maple syrup, cinnamon, cayenne, and salt. Spread sweet potatoes on a baking sheet and pour the maple mixture over top. Toss until well coated. Roast for 25–30 minutes, flipping once halfway through, until tender and caramelized. Set aside to cool slightly.
  • 2. Make the Maple Vinaigrette: In a small bowl, whisk together mustard, maple syrup, vinegar, and tamari. Slowly drizzle in olive oil while whisking continuously until emulsified. Season with salt and black pepper to taste. Set aside.
  • 3. Prepare the Salad Base: Place chopped kale in a large mixing bowl. Drizzle with about half of the dressing. Massage the dressing into the kale for 30 seconds to 1 minute, until the leaves are softened and darkened in color. Add spinach, sliced apple, toasted pumpkin seeds, and gently toss to combine.
  • 4. Assemble and Serve: Add the roasted sweet potatoes and remaining vinaigrette to the bowl. Toss gently to combine all elements and coat evenly with dressing. Top with shaved parmesan if using. Serve immediately.

Notes

Ingredient Notes

  • Sweet Potatoes: Add sweetness and hearty texture; cubing them evenly helps them roast consistently.
  • Kale: Massaging with dressing helps tenderize and mellow its natural bitterness—lacinato kale works best for this step.
  • Spinach: Balances the kale with a softer texture and milder flavor. Can sub with arugula or mixed greens.
  • Apple: Adds crunch and a fresh, sweet contrast. Use a crisp variety like Honeycrisp or Pink Lady.
  • Pumpkin Seeds: Toasted pepitas bring nutty crunch and healthy fats. Can substitute with sunflower seeds or chopped pecans.
  • Parmesan (optional): Parmesan or Pecorino add salty, umami-rich flavor. Use dairy-free shreds for a vegan option or omit entirely.
  • Maple Vinaigrette: A tangy-sweet blend of maple, mustard, vinegar, and tamari. Tamari brings subtle umami without overpowering.

Customization Ideas

  • Protein Boost: Add sliced grilled chicken breasts, chicken thighs, or chickpeas to make it a full meal.
  • Greens Swap: Sub spinach with arugula, baby kale, or chopped romaine.
  • Fruit Alternatives: Pears work well in place of apples; dried cranberries can also be added for extra sweetness & texture.

Storage & Make Ahead

  • Make Ahead: Roast sweet potatoes up to 2 days in advance and refrigerate. Wash and chop kale a day ahead and store in a sealed container. Prepare dressing up to 3 days ahead; store in the fridge and shake before using.
  • Storage: Store the salad without the spinach for best texture. Dressed kale, sweet potatoes, and toppings will hold up for 2–3 days. Keep extra dressing on hand to refresh before serving.