About this recipe
This Kale Salad with Roasted Sweet Potatoes and Maple Dijon Dressing has you covered. It’s the perfect balance of smoky, spicy, sweet, and tangy, with a satisfying crunch from the seeds and roasted chickpeas and a creamy finish thanks to maple dijon dressing. It’s wholesome and versatile enough for a main course as a stunning side dish.
Why This Salad Works
- Bold Flavors: Smoky chipotle-roasted sweet potatoes and chickpeas paired with the sweetness of the maple Dijon dressing are the perfect combination.
- Texture: Crunchy pepitas and sunflower seeds paired with creamy cotija create a crave-worthy bite.
- Nutritious and Filling: This salad is a nutrient powerhouse packed with kale, chickpeas, and roasted sweet potatoes. If you want to make it vegan, use vegan feta cheese.
Tips for the Best Kale Salad
- Massage the Kale: Don’t skip this step! It tenderizes the leaves and reduces bitterness. It makes the kale leaves softer.
- Customize the Seeds: Use whatever seeds or nuts you have on hand. Slivered almonds or walnuts would work beautifully, or maybe some spicy roasted nuts would work.
- Make Ahead: Roast the sweet potatoes and chickpeas in advance and store them in the fridge. Assemble the salad just before serving.
- Dress slowly. First, add half the dressing, taste, and slowly add more if it needs it.
Frequently asked question
Kale Salad with Roasted Sweet Potatoes and Maple Dijon Dressing
This salad isn’t just another side dish—it’s a nutrient-dense, flavor-packed recipe that can stand alone as a satisfying meal. From the smoky roasted vegetables to the bright, tangy dressing, every bite is a burst of deliciousness.
Equipment
- 1 Salad bowl
Ingredients
For the Salad:
- 4 cups kale stems removed, chopped, and massaged with a bit of olive oil
- 2 medium sweet potatoes diced
- 1 15 oz can of chickpeas, drained and rinsed
- ½ teaspoon garlic powder
- 1 teaspoon chipotle powder
- 2 tablespoons olive oil
- Salt to taste
- 2 tablespoons pepitas pumpkin seeds
- 2 tablespoons sunflower seeds
- ⅓ cup crumbled cotija cheese
For the Maple Dijon Dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
Roast the Sweet Potatoes and Chickpeas
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the diced sweet potatoes and chickpeas with olive oil, garlic powder, chipotle powder, and a pinch of salt.
- Spread them evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
Make the Maple Dijon Dressing
- In a small bowl or jar, whisk together Dijon mustard, maple syrup, white wine vinegar, olive oil, salt, and black pepper. Adjust seasoning to taste and set aside.
- Prep the Kale. Place the chopped kale in a large salad bowl. Drizzle with a bit of olive oil and massage the leaves with your hands for 2–3 minutes until they soften and turn darker green.
- Assemble the Salad. Top the massaged kale with the roasted sweet potatoes and chickpeas, pepitas, sunflower seeds, and crumbled cotija cheese.
- Drizzle the maple Dijon dressing over the salad and toss gently to combine.
Notes
Serve immediately as a light main dish or a side. This salad pairs wonderfully with roasted chicken or a hearty soup.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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