Sweet Potato Kale Salad with Maple Dijon Dressing Recipe
This vibrant Sweet Potato Kale Salad is a wholesome and flavorful dish featuring roasted sweet potatoes and chickpeas, tender kale, quinoa, crisp apple, and crunchy pepitas, all tossed in a tangy maple-Dijon dressing. Perfect as a nutritious lunch or light dinner, this salad combines warm roasted vegetables with fresh ingredients for a delightful balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
Salad Base
- 4 cups finely chopped kale
- 1 ½ cups cooked quinoa
- 1 honeycrisp apple, chopped (about 1 cup)
- ½ cup pepitas
- ¼ cup sliced red onion
Dressing
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). On a large baking sheet, spread the cubed sweet potatoes and rinsed chickpeas. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle paprika, garlic powder, cumin, and kosher salt over the mixture, then toss again ensuring all pieces are well-coated. Roast in the oven for 20 to 25 minutes until the sweet potatoes are tender and the chickpeas are slightly crispy. Remove from oven and allow to cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted sweet potatoes and chickpeas with finely chopped kale, cooked quinoa, chopped honeycrisp apple, pepitas, and sliced red onion. Toss gently to mix all ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of kosher salt and black pepper. Mix until the dressing is smooth and well combined.
- Toss and Serve: Pour the prepared dressing over the salad mixture. Toss carefully to ensure everything is evenly coated with the dressing. Serve immediately or chill briefly before serving for a refreshing taste.
Notes
- Cook quinoa in advance or use store-bought cooked quinoa to save time.
- This salad can be served warm, at room temperature, or chilled according to your preference.
- For added protein, consider topping with grilled chicken or tofu if not vegetarian.
- To make it vegan, ensure the maple syrup is pure and no honey is used in the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
