Sweet Potato Kale Salad with Maple Mustard Dressing Recipe

Let’s talk about pure salad joy: this Sweet Potato Kale Salad with Maple Mustard Dressing is a vibrant, hearty dish that brings the best of autumn flavors to your table no matter what time of year you crave it! Tender roasted sweet potatoes, crispy chickpeas, peppery kale, tart apples, and crunchy pecans—all tossed in a sweet-tangy maple mustard vinaigrette. It’s not just delicious…it’s the kind of bowl that makes you genuinely excited to eat your veggies!

Ingredients You’ll Need

This Sweet Potato Kale Salad with Maple Mustard Dressing comes together with a handful of staples that each bring something special—think color, crunch, and flavor. Every element is there for a reason, and together they make culinary magic.

• Sweet Potato: Roasted until tender and lightly caramelized—this brings natural sweetness and a creamy texture that anchors the salad.
• Chickpeas: Roasted chickpeas add plant-based protein and provide little crispy bites throughout.
• Olive Oil: Used both for roasting and in the dressing, adding richness and helping everything crisp up nicely.
• Ground Cinnamon & Nutmeg: Warm spices that infuse every bite with cozy, autumnal flavor.
• Kosher Salt & Black Pepper: Simple but so important—they bring everything into balance.
• Pecans: Toasted for just a few minutes, they deliver an irresistible crunch and a little buttery note.
• Curly Kale: Tough at first, but with a quick massage, kale becomes tender and the perfect base for hearty toppings and dressing.
• Red Onion: Thinly sliced for a sharp, zippy contrast to the roasted vegetables and fruit.
• Apple: Adds a refreshing, juicy crunch and a hint of tart sweetness—Granny Smith, Honeycrisp, or Fuji all work beautifully.
• Dried Sour Cherries: For bright pops of sweetness and chew (dried cranberries or golden raisins can swap in nicely).
• Shredded Cheddar Cheese: Salty, melty, and delicious—use sharp cheddar for the best flavor.
• Wholegrain Mustard: Essential for that classic tang in our Maple Mustard Dressing—it brings gentle heat and a little texture.
• Maple Syrup: The star that sweetens the vinaigrette and enhances those caramel notes in the potatoes.
• Apple Cider Vinegar: Adds acidity to wake up all the flavors and balance the maple’s sweetness.

Variations

It’s so simple to tailor this salad to your cravings or what you have on hand—so don’t be afraid to get creative! The core flavors will welcome all sorts of additions, swap-ins, and tweaks to suit your mood or whatever’s in the pantry.

• Swap the Greens: Try using baby spinach or arugula if you prefer a milder or peppery base instead of kale.
• Vegan Upgrade: Omit the cheese or replace with a vegan cheddar to make the salad fully plant-based.
• Different Fruit: Pears, oranges, or pomegranate seeds add a fun new layer of sweetness and color.
• Alternative Nuts: Walnuts, almonds, or pumpkin seeds work beautifully for different crunch or for allergy-friendly swaps.
• Dressing Twists: Use honey instead of maple syrup, or swap in Dijon for a bolder mustard kick.

How to Make Sweet Potato Kale Salad with Maple Mustard Dressing

Step 1: Roast the Sweet Potatoes and Chickpeas

Preheat your oven to 180°C/350°F and grab a baking sheet lined with parchment paper. Toss the diced sweet potato and drained chickpeas with olive oil, cinnamon, nutmeg, salt, and pepper. Spread them in an even layer and roast for about 30 minutes, tossing halfway—your kitchen will smell incredible! You’re looking for golden potatoes and crisp, slightly chewy chickpeas.

Step 2: Toast the Pecans

While the veggies are roasting, add pecans to a separate tray or a corner of your pan. Toast for around 5 minutes—just until fragrant and a shade darker. Watch them carefully—they can turn from perfect to burnt in seconds!

Step 3: Massage the Kale

Pile your shredded curly kale into a big mixing bowl, sprinkle with a pinch of salt, and spend a minute or two massaging it with your hands. You’re breaking down the fibers, transforming tough leaves into silky, emerald-green ribbons that soak up the dressing beautifully.

Step 4: Whisk the Maple Mustard Dressing

Whisk together wholegrain mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until well blended. You want it to be creamy and slightly thick, with enough tang to balance the sweet potato. Taste and tweak if you like!

Step 5: Assemble and Toss

Add the massaged kale, toasted pecans, red onion slices, apple chunks, dried sour cherries, and shredded cheddar to a large mixing bowl. Pour over the dressing, followed by your warm roasted sweet potato and chickpeas. Toss gently until all the goodness is coated and every bite is flecked with cheesy, nutty, and fruity bits. Serve right away!

How to Serve Sweet Potato Kale Salad with Maple Mustard Dressing

Garnishes

Make this salad pop with an extra handful of chopped pecans, a scatter of dried cherries, or a sprinkle of extra shredded cheddar right before serving. If you love a touch of freshness, try a few torn mint or parsley leaves—simple additions, big impact!

Side Dishes

This salad is hearty enough to be a meal on its own, but it’s also right at home with a bowl of soup (butternut squash or tomato are dreamy!). Or serve it alongside a roast chicken, baked salmon, or a thick piece of buttery sourdough for a complete, satisfying spread.

Creative Ways to Present

For potlucks or dinner parties, pile this Sweet Potato Kale Salad with Maple Mustard Dressing onto a big platter for maximum color. Or portion into cute jars for packed lunches. Even mini bowls or chic glass tumblers make it feel restaurant-fancy for guests!

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to 2-3 days. If you know you’ll have leftovers, keep roasted veggies and dressing separate to maintain the best texture, then toss together just before eating.

Freezing

This salad isn’t ideal for freezing—the kale and apples lose their crispness, and the nuts and chickpeas won’t stay crunchy. For best results, enjoy fresh or refrigerated!

Reheating

If you like your salad warm, simply reheat the roasted sweet potatoes and chickpeas in the oven or microwave until just heated through, then toss with the remaining ingredients. The kale base softens even more, and everything melds together comfortingly.

FAQs

Final Thoughts

If you’re ready to fall in love with your next salad, this Sweet Potato Kale Salad with Maple Mustard Dressing will win you over at first bite. I hope you try it soon—don’t be surprised if you crave it again and again! Enjoy every forkful, friends.

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