Maple-Spiced Roasted Sweet Potato and Kale Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted sweet potatoes tossed with kale and a sweet maple-Dijon dressing create a hearty and colorful autumn salad. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, kale, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 350 cal/serving

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Ingredients

2 large (about 4 cups cubed) sweet potatoes
6 cups chopped, stems removed kale
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/2 cup chopped toasted pecans
1/3 cup crumbled goat cheese

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

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Instructions

Step 1: Preheat your oven to 425°F. Toss 4 cups cubed sweet potatoes with 2 tbsp olive oil, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread on a baking sheet.
Step 2: Roast the sweet potatoes for 25 minutes, turning halfway through, until tender and caramelized on the edges.
Step 3: Meanwhile, whisk together 1 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl until smooth.
Step 4: Place 6 cups chopped kale in a large bowl and drizzle with half the dressing. Massage the kale with your hands for 2-3 minutes until it softens and darkens.
Step 5: Add the roasted sweet potatoes to the kale, drizzle with the remaining dressing, and toss gently to combine.
Step 6: Sprinkle 1/2 cup chopped toasted pecans and 1/3 cup crumbled goat cheese over the salad before serving.