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.
4 people
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.