Description
A vibrant fall-inspired salad with roasted sweet potatoes, crisp apples, kale, nuts, and a tangy maple-Dijon vinaigrette. Perfect as a main or side dish.
Ingredients
4 packed cups kale (or spinach/arugula mix)
1 medium sweet potato, cubed and roasted
1 Honeycrisp apple, thinly sliced
1/2 cup pomegranate seeds or dried cranberries
1/3 cup crumbled goat cheese or feta
1/3 cup toasted pecans or walnuts
1/4 cup thinly sliced red onion
1/4 cup pumpkin seeds (pepitas)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt & pepper to taste
Instructions
1. Heat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast 25 minutes until caramelized.
2. Massage kale with a drizzle of olive oil to soften.
3. Whisk remaining oil, vinegar, syrup, mustard, salt, and pepper for the dressing.
4. Combine kale, apple, onion, seeds, roasted potatoes, nuts, and cheese in a large bowl.
5. Drizzle dressing over and toss gently. Serve chilled or room temp.
Notes
Customize with ingredients like spinach, arugula, or butternut squash.
Make it vegan by skipping cheese or using plant-based alternatives.
Add grains like quinoa or wild rice for protein and texture.
Pairs beautifully with baked salmon, turkey, or a wrap with hummus.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: harvest salad, fall salad, kale salad, sweet potato, healthy, vegetarian