Sweet Potato Kale Salad with Maple Mustard Dressing
The perfect warming sweet potato kale salad for fall. It’s easy to make and is packed full of tasty nutritious vegetables.
Servings: 4
Calories: 547kcal
Equipment
Ingredients
For the roasted veggies
- 1 large sweet potato peeled and diced into ½” chunks
- 1 can chickpeas, rinsed and drained 400 g (15oz)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad
- ¼ cup pecans
- 6-7 cups curly kale, shredded 200g
- ½ red onion thinly sliced
- 1 apple chopped or sliced
- ¼ cup dried sour cherries
- 1 cup shredded cheddar cheese
For the dressing
- 4 teaspoons wholegrain mustard
- 4 teaspoons maple syrup
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
- Add the sweet potatoes and chickpeas to the prepared baking sheet with the olive oil, cinnamon, nutmeg, salt and pepper.1 large sweet potato, 1 can chickpeas, rinsed and drained, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Toss to coat and spread out evenly on the pan.
- Bake in the oven for 30 minutes until tender, tossing halfway through the cooking time. Spread the pecans out on a baking sheet and toast in the oven for 5 minutes whilst the sweet potatoes are cooking. Set aside.¼ cup pecans
- Massage the kale with a pinch of salt.6-7 cups curly kale, shredded
- Whisk together the ingredients for the dressing until combined.4 teaspoons wholegrain mustard, 4 teaspoons maple syrup, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add all the salad ingredients into a large mixing bowl and pour over the dressing. Add the roasted sweet potato and chickpeas.¼ cup pecans, 6-7 cups curly kale, shredded, ½ red onion, 1 apple, ¼ cup dried sour cherries, 1 cup shredded cheddar cheese
- Toss together until all the salad is fully dressed and serve immediately.
Notes
- Be sure to dry the chickpeas after rinsing with kitchen paper, otherwise they won't crisp up.
- Make ahead of time by letting the veggies cool and tossing together. Dress just before serving.
- Eat warm or cold, whichever takes your fancy.
Nutrition
Calories: 547kcal | Carbohydrates: 51.7g | Protein: 15.7g | Fat: 32.4g | Saturated Fat: 9g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 16.4g | Cholesterol: 32.7mg | Sodium: 1150.2mg | Potassium: 665mg | Fiber: 10.6g | Sugar: 15g | Vitamin A: 825.2IU | Vitamin C: 7.2mg | Calcium: 331.8mg | Iron: 2.4mg