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Hearty Roasted Sweet Potato and Kale Salad with Maple Vinaigrette

Close-up of a vibrant healthy fall salad featuring kale, roasted sweet potatoes, pecans, and dried cranberries.
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This is a satisfying, main-dish healthy fall salad featuring roasted sweet potatoes, crisp kale, and toasted pecans, dressed in a simple maple vinaigrette. It is great for a nutritious lunch or dinner.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, stems removed and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • For the Vinaigrette: 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
  2. While the sweet potatoes roast, prepare the dressing. In a small jar, combine the 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt. Close the jar tightly and shake well until the dressing emulsifies.
  3. Place the chopped kale in a large bowl. Pour about half of the dressing over the kale. Massage the dressing into the kale with clean hands for about one minute until the leaves soften slightly. This step makes the kale easier to eat.
  4. Add the roasted sweet potatoes, dried cranberries, and toasted pecans to the bowl with the massaged kale. Toss gently to combine all ingredients.
  5. If using, sprinkle the goat cheese over the top of the salad. Serve immediately or cover and refrigerate for later. This is a great make ahead healthy autumn salad.

Notes

  • To toast pecans, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely as they burn fast.
  • For a whole food plant based autumn salad, omit the goat cheese.
  • This salad keeps well for up to three days in the refrigerator, making it a good choice for meal prepping healthy grain bowls for autumn.

Nutrition

Find it online: https://cookingbycarla.com/healthy-fall-salad-recipe/