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sweet potato kale salad with maple mustard dressing with spoon and fork to the side

Sweet Potato Kale Salad with Maple Mustard Dressing

This sweet potato kale salad is the perfect warming salad for fall. It’s easy to make and is packed full of tasty spiced roasted sweet potatoes, kale, chickpeas and apples.
Course Dinner, Lunch, Salad
Cuisine British
Keyword Apple, Fall Salad, healthy, Kale, Quick and easy, Sweet Potato
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 547kcal
Author Sasha


For the roasted veggies

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


  • 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 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 fine sea 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.


Check out the tips in the post above for customisations and more.


Serving: 4g | 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