Maple-Roasted Sweet Potato and Kale Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm roasted sweet potatoes and kale tossed in a sweet-savory maple vinaigrette with toasted pecans. This american-inspired salads ready in about 40 minutes pairs sweet potatoes, kale, 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 360 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and spread in a single layer on a parchment-lined baking sheet.
  2. Step 2: Roast for 25 minutes, stirring once halfway, until sweet potatoes are tender and golden at edges.
  3. Step 3: While potatoes roast, make dressing: whisk 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1/4 tsp salt in a small bowl. Set aside.
  4. Step 4: In a large bowl, massage 4 cups chopped kale with 1 tsp olive oil for 2 minutes until softened and dark green. Add roasted sweet potatoes and toss gently.
  5. Step 5: Add 1/4 cup toasted pumpkin seeds and 1/2 cup chopped pecans to the salad, then drizzle with maple dressing. Toss again until evenly coated before serving.

Frequently asked questions

How long does Maple-Roasted Sweet Potato and Kale Salad take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Roasted Sweet Potato and Kale Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Maple-Roasted Sweet Potato and Kale Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Roasted Sweet Potato and Kale Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Roasted Sweet Potato and Kale Salad?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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