Maple-Glazed Sweet Potato and Kale Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty salad featuring roasted sweet potatoes, sautéed kale, and a sweet-tangy maple glaze, packed with nutrients. This american-inspired salads (gluten free) ready in about 50 minutes pairs medium (1 lb), cubed sweet potatoes, olive oil, maple syrup into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (1 lb), cubed sweet potatoes
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/4 tsp salt
• 3 cups, stems removed kale
• 1/4 cup, thinly sliced red onion
• 1/4 cup toasted pumpkin seeds
• 1 tsp apple cider vinegar

Instructions

1. Step 1: Preheat oven to 425°F. Toss cubed sweet potatoes (1 lb) with 1 tbsp olive oil, 1 tbsp maple syrup, and 1/4 tsp salt on a baking sheet.
2. Step 2: Roast for 25 minutes until tender and edges are crisp, flipping once halfway. Meanwhile, heat a skillet over medium heat.
3. Step 3: Add kale (3 cups, stems removed) to skillet with a pinch of salt; cook 3-4 minutes until wilted and bright green, stirring occasionally.
4. Step 4: Add red onion (1/4 cup, sliced) and cook 1 minute until softened. Stir in apple cider vinegar (1 tsp) and 1/2 tbsp maple syrup for the dressing.
5. Step 5: Toss roasted sweet potatoes with kale mixture. Transfer to a plate, top with toasted pumpkin seeds (1/4 cup), and serve warm or at room temperature.