Sweet Potato Kale Salad with Maple Mustard Dressing Recipe

This Sweet Potato Kale Salad with Maple Mustard Dressing is the kind of salad that surprises everyone—even the salad skeptics! Sweet and savory roasted veggies, chewy sour cherries, toasty pecans, crunchy kale, and a creamy, tangy-sweet vinaigrette come together in every satisfying bite. It’s fresh, satisfying, and the ideal centerpiece for weeknight dinners, potlucks, or a special lunch just for you.

Ingredients You’ll Need

The beauty of this Sweet Potato Kale Salad with Maple Mustard Dressing is in its handful of wholesome ingredients, each one carefully chosen to build layers of flavor, texture, and stunning color. These pantry favorites and fresh produce all play a special role—so don’t skip a thing!

• Sweet Potato: Roasted for sweetness and substance—peeling and dicing creates perfect bite-sized cubes that caramelize beautifully in the oven.
• Chickpeas: Roasted alongside the sweet potato until crisp for a satisfying crunch and a hit of plant-based protein.
• Olive Oil: Helps the veggies roast to golden glory and adds richness to both the salad and the dressing.
• Ground Cinnamon & Nutmeg: Just a hint of each gives the roasted veggies an unexpected warmth and depth—this is a game-changer!
• Kosher Salt & Black Pepper: Essential for seasoning every layer, bringing all the flavors to life.
• Pecans: Toasted briefly for nutty crunch—feel free to swap in walnuts if you prefer.
• Curly Kale: Tough at first glance, but a quick massage turns it tender and earthy; plus, it stays fresh even after dressing.
• Red Onion: Thin slices add sharpness and color—soak them in water for 10 minutes if you want to mellow the bite.
• Apple: Sweet and crisp—any variety works, but a tart one like Granny Smith or a honeyed Pink Lady really pops.
• Dried Sour Cherries: Chewy, tangy, and utterly delicious—cranberries or golden raisins will work if that’s what you have on hand.
• Shredded Cheddar Cheese: Savory richness and creaminess—feel free to use a sharp or mild cheddar to match your mood.
• Wholegrain Mustard: The base of our dressing—its little pops of flavor make the vinaigrette sing.
• Maple Syrup: Natural sweetness that perfectly balances out the tangy and savory elements in the dressing.
• Apple Cider Vinegar: Brightens the flavors and ties it all together.

Variations

You can absolutely make this Sweet Potato Kale Salad with Maple Mustard Dressing your own! Try switching up the greens, add-ins, or even the cheese—a few simple swaps and you’ll have endless ways to suit your tastes, dietary needs, or what’s hanging out in your fridge.

• Swap the Cheese: Try creamy goat cheese or savory feta instead of cheddar for a different creamy vibe.
• Go Nut-Free: Use roasted, salted pepitas or sunflower seeds for extra crunch without nuts.
• Add Whole Grains: Toss in 1 cup cooked quinoa or farro for even more staying power and a lovely chew.
• Make It Vegan: Skip the cheddar or swap for a plant-based cheese; the salad is still plenty flavorful and hearty!

How to Make Sweet Potato Kale Salad with Maple Mustard Dressing

Step 1: Roast the Sweet Potato & Chickpeas

Preheat your oven to 180C/350F and line a baking sheet with parchment. Toss the diced sweet potato and drained, well-dried chickpeas with olive oil, cinnamon, nutmeg, salt, and black pepper. Spread everything in an even layer—this ensures those cubes and chickpeas get caramelized and lightly crisp. Bake for 30 minutes, giving them a good toss halfway for deliciously even roasting.

Step 2: Toast the Pecans

While your veggies roast, scatter the pecans on a separate baking sheet and pop them in the oven for about 5 minutes. They’ll get gorgeously fragrant and slightly toasted—just enough to enhance their flavor and crunch. Watch closely; nuts can go from perfect to burnt in a blink!

Step 3: Massage the Kale

Place your shredded kale in a large bowl and sprinkle with a pinch of salt. Now the fun part—use your (clean) hands to gently massage the kale for a couple of minutes. You’ll see the color deepen and the texture become silky and tender, making it so much nicer to eat than un-massaged kale.

Step 4: Whisk the Maple Mustard Dressing

In a small bowl or jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until the dressing is creamy and well combined. If you’re making the dressing ahead, just give it another good shake before using.

Step 5: Assemble the Salad

Add the massaged kale, toasted pecans, thinly sliced red onion, chopped apple, dried sour cherries, and shredded cheddar cheese to a big bowl. Pour over the dressing and toss to coat. Last, add those golden roasted sweet potatoes and chickpeas. Give it another gentle toss so every bite catches a bit of everything, and serve right away while it’s freshest.

How to Serve Sweet Potato Kale Salad with Maple Mustard Dressing

Garnishes

Turn up the wow factor by scattering extra toasted pecans, a sprinkle of flaky sea salt, and a final drizzle of the Maple Mustard Dressing right at the table. A handful of pomegranate seeds or fresh chopped herbs (think parsley or chives) add even more color and sparkle.

Side Dishes

This Sweet Potato Kale Salad with Maple Mustard Dressing stands strong as a meal on its own, but it’s dreamy alongside a bowl of soup (butternut squash, tomato, or lentil), or served with roast chicken, grilled salmon, or a fresh-baked hunk of crusty bread. It’s a colorful addition to autumn and holiday spreads, too.

Creative Ways to Present

Give this salad a touch of artistry by layering it in a clear glass trifle bowl or wide platter, so every jewel-bright color catches the eye. Or, fill individual mason jars for meal prep or fun picnic servings—just layer dressing at the bottom, kale on top, then pile on the fixings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of Sweet Potato Kale Salad with Maple Mustard Dressing, simply pop them into an airtight container and refrigerate. Thanks to the sturdy kale and hearty ingredients, the salad stays crisp and delicious for up to 2 days—even after being dressed!

Freezing

This salad isn’t ideal for freezing, as the fresh components like kale, apples, and cheese lose their texture once thawed. If you’d like to get ahead, you can freeze roasted sweet potatoes and chickpeas separately, then thaw and toss with the fresh salad ingredients.

Reheating

For a warm twist on leftovers, gently reheat the roasted sweet potatoes and chickpeas in the oven or a skillet before adding to the chilled salad—this yields a lovely combination of warm veggies and fresh greens. The rest of the salad is best enjoyed at room temperature or cold.

FAQs

Final Thoughts

If you’re looking for a vibrant dish guaranteed to turn heads and win hearts, Sweet Potato Kale Salad with Maple Mustard Dressing is as good as it gets. Wholesome, gorgeous, and packed with flavor—it’s a salad you’ll crave again and again. I hope you adore every mouthful!

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