Sweet Potato Kale Salad
This roasted sweet potato kale salad is loaded up with the perfect mix of healthy, hearty ingredients and tossed with an irresistibly delicious maple-Dijon vinaigrette.
I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.
Sweet Potato Kale Salad
Sweet Potato & Chickpeas:
- 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
- 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Sea salt and freshly cracked black pepper, to taste
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp pure maple syrup, or more to taste
- 2 tsp Dijon mustard
- 1 clove of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Salad Ingredients:
- 3 cups kale, finely chopped
- 1 cup romaine, finely chopped
- 1 honeycrisp apple, chopped
- ¼ cup red onion, sliced
- ¼ cup pumpkin seeds (pepitas), toasted
Optional Ingredients Ideas:
- Cooked quinoa or farro (for added protein, grains, and texture)
- Goat cheese or Feta cheese, crumbles
How to Make a Sweet Potato Kale Salad
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
Drizzle with olive oil and toss until well coated.
Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
Remove from oven and set aside to cool to room temperature.
Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
Serve immediately and enjoy.
Equipment
- Small Jar
Ingredients
Sweet Potato & Chickpeas:
- 1 large sweet potato cut into ½ inch cubes (about 2 cups)
- 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Sea salt and freshly cracked black pepper to taste
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp pure maple syrup or more to taste
- 2 tsp Dijon mustard
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
Salad Ingredients:
- 3 cups kale finely chopped
- 1 cup romaine finely chopped
- 1 honeycrisp apple chopped
- ¼ cup red onion sliced
- ¼ cup pumpkin seeds pepitas, toasted
Optional Ingredients Ideas:
- Cooked quinoa or farro for added protein, grains, and texture
- Goat cheese or Feta cheese crumbles
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
- Drizzle with olive oil and toss until well coated.
- Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
- Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
- Remove from oven and set aside to cool to room temperature.
- Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
- Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
- Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
- Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
- Serve immediately and enjoy.
