Roasted Sweet Potato Salad 

This vibrant Roasted Sweet Potato Salad combines the earthy sweetness of roasted sweet potatoes with the crispness of kale, the crunch of toasted pecans, and the creaminess of goat cheese. Tossed in a homemade maple vinaigrette, it offers a delightful balance of flavors and textures. Perfect for fall gatherings, holiday feasts, or as a hearty meal, this salad is both satisfying and nutritious. Its versatility allows for easy customization, making it a staple in many households. 

Ingredients

For the Roasted Sweet Potatoes:

• 1½ lbs sweet potatoes (about 2 medium or 3 smaller-sized)
  
  

• 1 tbsp olive oil
  
  

• ½ tbsp maple syrup
  
  

• ½ tsp sea salt
  
  

• ¼ tsp black pepper
  
  

For the Salad:

• 1 bunch kale (approximately 10 cups chopped)
  
  

• 1 apple (preferably Honeycrisp, Jonagold, or Golden Delicious), thinly sliced
  
  

• ½ cup pecans, lightly toasted
  
  

• ½ cup dried cranberries or pomegranate seeds
  
  

• 2 oz goat cheese (about ½ cup), crumbled
  
  

For the Maple Vinaigrette Dressing:

• 3 tbsp apple cider vinegar
  
  

• 1 tbsp maple syrup
  
  

• 1 tbsp Dijon mustard
  
  

• 1 garlic clove, finely minced or pressed
  
  

• ⅓ cup extra virgin olive oil
  
  

• ½ tsp fine sea salt
  
  

• ⅛ tsp freshly ground black pepper
  
  

Directions

1. Roast the Sweet Potatoes:
   
   

   • Preheat the oven to 425°F (220°C).
     
     

   • Peel and dice the sweet potatoes into ½-inch thick pieces.
     
     

   • In a mixing bowl, toss the sweet potatoes with olive oil, maple syrup, sea salt, and black pepper until evenly coated.
     
     

   • Spread the seasoned sweet potatoes in a single layer on a lined baking sheet.
     
     

   • Roast for 30 minutes, flipping halfway through, until tender and lightly browned.
     
     

   • Remove from the oven and let cool.

2. Prepare the Dressing:
   
   

   • In a small bowl or mason jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, sea salt, and black pepper until well combined.
     
     

3. Assemble the Salad:
   
   

   • In a large bowl, massage the chopped kale with ¾ of the dressing for about 2 minutes until the kale softens and reduces in volume.
     
     

   • Add the roasted sweet potatoes, sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese to the kale.
     
     

   • Drizzle with the remaining dressing and toss gently to combine.
     
     

4. Serve:
   
   

   • Serve immediately as a main dish or side salad.
     
     

   • This salad can be enjoyed warm or at room temperature.
     
     

Nutrition (per serving)

• Calories: 376 kcal
  
  

• Carbohydrates: 41 g
  
  

• Protein: 5 g
  
  

• Fat: 23 g
  
  

• Saturated Fat: 4 g
  
  

• Cholesterol: 4 mg
  
  

• Sodium: 519 mg
  
  

• Potassium: 526 mg
  
  

• Fiber: 6 g
  
  

• Sugar: 18 g
  
  

• Vitamin A: 17,158 IU
  
  

• Vitamin C: 16 mg
  
  

• Calcium: 79 mg
  
  

• Iron: 1 mg