Sweet Potato Kale Salad with Maple Mustard Dressing
This Sweet Potato Kale Salad is a culinary revelation, transforming simple vegetables into a hearty, vibrant, and satisfying meal. By combining roasted, caramelized sweet potatoes and crunchy chickpeas with massaged kale, crisp apples, and zesty red onion, this dish offers a perfect balance of textures and flavors. It is tied together by a punchy maple mustard dressing that makes every bite addictive. Whether you are meal prepping or hosting friends, this nutritional powerhouse is the perfect comfort food for cooler months.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
1 large sweet potato, peeled and diced into 1/2 inch chunks
1 can (15oz) chickpeas, rinsed and dried
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large bunch curly kale, stems removed and chopped
1 crisp apple, diced
1/4 cup red onion, thinly sliced
1/3 cup dried sour cherries
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato chunks and chickpeas with olive oil, cinnamon, nutmeg, salt, and pepper on a large baking sheet.
Roast for 25-30 minutes, turning halfway through, until potatoes are tender and chickpeas are crispy.
In a small bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard to make the dressing.
Place chopped kale in a large bowl and massage with a pinch of salt until slightly darkened and tender.
Add the roasted sweet potato mixture, apple, red onion, and dried cherries to the bowl with the kale.
Drizzle with the maple mustard dressing and toss well to combine before serving.
Notes
Massage the kale thoroughly to remove the bitter, tough texture of raw leaves. This salad stores well for lunch the next day as the kale maintains its body even with dressing applied.