Maple-Spiced Roasted Sweet Potato and Kale Salad

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

Roasted sweet potatoes tossed with kale and a sweet maple-Dijon dressing create a hearty and colorful autumn salad. This american-inspired halloween (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

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Instructions

  1. 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.
  2. Step 2: Roast the sweet potatoes for 25 minutes, turning halfway through, until tender and caramelized on the edges.
  3. 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.
  4. 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.
  5. Step 5: Add the roasted sweet potatoes to the kale, drizzle with the remaining dressing, and toss gently to combine.
  6. Step 6: Sprinkle 1/2 cup chopped toasted pecans and 1/3 cup crumbled goat cheese over the salad before serving.

Frequently asked questions

How long does Maple-Spiced 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-Spiced 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-Spiced 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-Spiced 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.

Is Maple-Spiced Roasted Sweet Potato and Kale Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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