Tired of the same old kale salad? Try this fall-inspired sweet potato and kale salad with roasted sweet potatoes, apples, Brussels sprouts, dried cherries and a hint of cinnamon and maple.
Kale salads have become a staple in our diets. What once was reserved to restaurant menus is now a part of everyday meals everywhere, which is actually quite a testament to its enduring appeal and culinary versatility. Healthy and hearty kale make a great base for all kinds of salads, but especially the ones we turn to in the fall and winter for both holiday and everyday eating.
This sweet potato and kale salad is just the kind I crave this time of year. It features all kinds of seasonal favorites like sweet potatoes, apples and Brussels sprouts along with cinnamon, maple and toasted pumpkin seeds. It’s most definitely worthy of a place at your holiday table, but also easy enough for a weekday lunch or dinner.
Why Massage Kale?
The basic technique for any kale salad (and any Brussels sprout salad) is a good massage. Gently rubbing the leaves in oil or a bit of dressing tenderizes them, making them silky instead of tough and bitter. Here both kale (long Lacinato is my favorite) and Brussel sprouts are finely shredded then quickly rubbed until they start to slump and soften. Once the greens are properly softened you just add your toppings and serve.
For this kale and sweet potato salad, I’ve gone for a combination of sweet potatoes and apples, both roasted with a touch of maple and cinnamon to bring out their inherent sweetness. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sweet Potato – You’ll need an orange-fleshed sweet potato for this salad, scrubbed and cut into cubes.
- Apple – Choose a crisp apple like a Fuji or Pink Lady.
- Olive Oil – For roasting.
- Maple Syrup – Maple syrup adds a hint of sweetness and aids in the caramelization of the sweet potatoes and apples as they roast.
- Cinnamon – A hint of cinnamon brings some fall flavor.
- Apple Dressing - For the apple dressing you’ll need apple butter (or applesauce), apple cider vinegar, maple syrup, extra-virgin olive oil and Dijon mustard.
- Brussels Sprouts – You’ll need finely shredded Brussels Sprouts which you can do either with a sharp knife or on a mandolin.
- Kale – I prefer the texture of Lacinato kale, stems removed and finely chopped for salad.
- Pumpkin Seeds – Pumpkin seeds add a little crunch, you can also use sunflower seeds or pecans.
- Dried Cherries – Dried cherries adds little pops of chewy sweetness to the salad but you could also use dried cranberries.
How to Make a Kale and Sweet Potato Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The cubes of sweet potatoes and apples are first tossed with the oil, maple syrup and cinnamon, then spread out on a sheet pan and roasted until tender and flavorful.
- Meanwhile you whisk together a quick dressing by combining the apple butter, apple cider vinegar, maple syrup, olive oil and Dijon mustard. Then for even more fall flavor you’ll toast a few pumpkin seeds with a pinch of salt for added crunch.
- Massage the shredded kale and Brussels sprouts with a bit of the dressing to soften it before adding in the roasted sweet potatoes and apples along with the rest of the dressing. Add the dried cherries and toasted pumpkin seeds and you are ready to serve!
You can serve the salad warm or at room temperature, either way, it’s sure to be a salad that easily fits into the lunch or dinner rotation for the rest of the season.
Variations:
- Use applesauce instead of apple butter for the dressing.
- Use all kale instead of a mixture of kale and Brussels Sprouts if you prefer.
- Use sunflower seeds or pecans instead of pumpkin seeds.
- Use dried cranberries instead of dried cherries.
Sweet Potato and Kale Salad
Enjoy the flavors of fall with this delicious Kale Sweet Potato Salad! With roasted sweet potatoes & apples, Brussel sprouts, dried cherries, pumpkin seeds & an apple butter vinaigrette, this recipe is the perfect way to enjoy seasonal flavors.
Ingredients
For the Roasted Sweet Potatoes and Apples:
- 1 medium sweet potato, diced
- 1 large apple ( I like Fuji or Pink Lady), diced
- 1 Tablespoon/15ml extra-virgin oil
- 1 teaspoon maple syrup
- ¼ teaspoon cinnamon
- ½ teaspoon fine sea salt
For the Apple Dressing:
- 1 Tablespoon/15g apple butter (or applesauce)
- 1 Tablespoon/15ml apple cider vinegar
- ½ Tablespoon/7ml maple syrup
- 2 Tablespoons/30ml extra-virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- Freshly ground pepper to taste
For the Kale and Brussels Sprouts:
- ½ lb/227g Brussels sprouts, finely shredded with a sharp knife or on a mandolin
- 1 bunch lacinato kale, stems removed and finely chopped
- ¼ cup/28g pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- Pinch of sea salt
- ¼ cup/40g dried cherries
Instructions
- Preheat oven to 400 degrees F. Toss diced sweet potato and apple on a parchment lined sheet pan with olive oil, maple syrup, cinnamon and salt. Roast for about 20-25 minutes or until tender and golden.
- In a small bowl, whisk together dressing ingredients.
- Place shredded Brussels sprouts and kale in a large bowl along with a Tablespoon of the apple butter dressing. Gently massage sprouts and kale together with your hands until softened.
- In a small skillet heat together pumpkin seeds, olive oil and salt over medium-low heat, stirring constantly until lightly toasted and fragrant (1-2 minutes).
- Pour remaining dressing over massaged kale and shredded Brussels sprouts and toss to coat. Add roasted vegetables, top with toasted pumpkin seeds and dried cherries and serve warm or at room temperature.
Notes
Variations:
- Use applesauce instead of apple butter for the dressing.
- Use all kale instead of a mixture of kale and Brussels sprouts.
- Use sunflower seeds or pecans instead of pumpkin seeds.
- Use dried cranberries instead of dried cherries.
Storage:
Kale and Brussels sprouts can be shredded ahead of time and kept in the fridge until needed. Apples and sweet potatoes can also be roasted ahead of time and kept in an airtight container in the fridge until needed. Assemble salad right before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 324mgCarbohydrates: 24gFiber: 4gSugar: 13gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Saqib says
you made my day....... going to try....... hope to have some yumm
Ramzan says
Cinamon made the potatoes more flavourey. Thanks....... Keep it up