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There’s nothing quite like a bowl full of roasted sweet potatoes and hearty kale to deliver those cozy autumn vibes. This salad combines the caramelized sweetness of roasted sweet potatoes, the earthiness of massaged kale, the tart burst of dried cranberries, and the satisfying crunch of pecans. Tossed in a perfectly balanced maple-Dijon dressing, this salad is both nourishing and indulgent—an ideal combo for crisp fall dinners, Thanksgiving, or meal-prepped lunches that feel like a hug in a bowl.
Why You’ll Fall in Love with This Salad
Seasonal and satisfying: Sweet potatoes and kale capture autumn flavors while offering comforting textures.
Balanced flavor profile: Sweet, savory, tangy, and nutty—all working harmoniously.
Super versatile: Serve warm, at room temperature, or chilled; ideal as a side or a vegetarian entrée.
Meal-prep friendly: Holds up well throughout the week—especially if the dressing is added just before enjoying.
Nutritious: Packed with vitamins, fiber, healthy fats, and antioxidants.
Ingredients You’ll Need
Salad Components
2 large sweet potatoes, peeled and cut into ½–inch cubes
1 tablespoon olive oil (plus extra for kale)
1 medium bunch of kale, stems removed and leaves finely chopped
½ cup dried cranberries
½ cup toasted pecans, roughly chopped
Maple-Dijon Dressing
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar or lemon juice
¼ cup olive oil
Salt and freshly ground black pepper, to taste
Optional: ¼ teaspoon ground cinnamon or smoked paprika for extra warmth
Step-by-Step Instructions
Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil and a pinch of salt and pepper. Spread them on a baking sheet lined with parchment or foil. Roast until tender and caramelized, about 25–30 minutes, flipping halfway for even crispness.
Prepare the Kale
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with a little olive oil and massage it with clean hands for 2–3 minutes. This softens the leaves and mellows the raw flavor of the kale.
Whisk the Maple-Dijon Dressing
In a separate bowl or a sealed jar, whisk/mix together maple syrup, Dijon mustard, vinegar or lemon juice, olive oil, salt, pepper, and optional warm spices until smooth and emulsified.
Assemble the Salad
Once the sweet potatoes are out of the oven and warmed slightly, add them to the massaged kale. Toss well with the maple-Dijon dressing. Fold in the dried cranberries and toasted pecans. For best flavor, let the salad sit for 5–10 minutes to let the flavors marry.
Helpful Tips & Customizations
Massage the kale thoroughly—this step transforms tough leaves into tender, flavorful goodness.
Spice it up by adding a pinch of chili powder or smoked paprika to the sweet potatoes before roasting.
Add apple acidity by mixing in diced green apple or a splash of orange juice for brightness.
Boost protein by adding roasted chickpeas, grilled chicken, or crumbled goat cheese (if dairy isn’t an issue).
Make it vegan by using pure maple syrup only and skipping any added cheese (none used here inherently).
Serving Suggestions
Thanksgiving side dish: Offers a lighter option alongside heavier mains.
Complete vegetarian dinner: Serve alongside warm crusty bread or grain bowls.
Lunch for work: Portion into containers and keep the dressing separate until ready to eat.
Picnic perfect: Great at room temperature and holds up well during travel.
FAQ – Frequently Asked Questions
Can I use kale alternatives like spinach or mixed greens?
Yes! Though they’ll taste lighter and softer. If using spinach or arugula, skip massaging and wait to dress until just before serving to avoid wilting.
Can I air-fry the sweet potatoes instead of roasting?
Absolutely. Air-fry at 380°F (190°C) for about 15–20 minutes, shaking halfway, for a crisp golden finish.
How long does this salad stay fresh?
The roasted sweet potatoes and kale keep well for up to 4 days in the fridge. For optimal freshness, store dressing separately and add when ready to eat.
Is this gluten-free and vegan?
Yes — when using pure maple syrup and ensuring all components are free of cross-contamination.
Can I swap pecans for other nuts?
Sure! Walnuts, almonds, or pumpkin seeds (pepitas) all work beautifully and offer different textures and flavors.
What if I don’t have maple syrup?
Honey (if you consume it) or brown rice syrup are fine substitutes, though the flavor will shift slightly.
Nutrition Benefits Highlight
Sweet potatoes: Rich in vitamin A (beta-carotene), vitamin C, potassium, and fiber.
Kale: A nutrient powerhouse loaded with vitamins K, A, C, and calcium.
Pecans and cranberries: Provide healthy fats, antioxidants, and a sweet-tart contrast.
Maple-Dijon dressing: A lighter, heart-healthy alternative to creamy dressings—brings just the right amount of sweet, tangy flavor.
Final Thoughts
This Roasted Sweet Potato & Kale Fall Salad is a celebration of autumn in a bowl—combining cozy roasted sweetness, vibrant greens, crunchy pecans, juicy cranberries, and a perfectly balanced maple-Dijon finishing touch. It’s as beautiful as it is nutrient-rich, flexible, and full of comforting flavor.
Whether you’re eating it solo or serving it up for the holidays, this salad stands up to the season—and looks stunning while doing it.
